Travel Snacks
Breakfast Egg Muffins
Light, protein-rich mini frittatas filled with red pepper, scallions and feta — easy to make ahead for breakfast or a savoury snack.
Watch the video
From the video What I Make Instead Of Buying Snacks While Traveling. Watch on YouTube for the full walkthrough.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 12 egg muffins
Ingredients
- Extra-virgin olive oil, for the pan
- 2 cups diced red bell pepper (about 2 medium peppers)
- ½ cup chopped scallions
- 9 large eggs
- 1 garlic clove, grated
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
- 1
Heat the oven to 350°F (175°C) and grease a nonstick 12-cup muffin tin with olive oil.
- 2
Divide the finely diced red pepper and scallions evenly among the muffin cups.
- 3
Whisk the eggs in a large bowl. Add the garlic, salt and several grinds of black pepper.
- 4
Sprinkle in the flour and baking powder and whisk well. A few small flour lumps are fine.
- 5
Pour a scant ¼ cup of egg mixture into each muffin cup and top with the crumbled feta.
- 6
Bake for 22–24 minutes, until puffed and set. Let the muffins cool before loosening the edges and removing them.
Notes & serving ideas
- Finely diced vegetables distribute evenly and help each muffin hold together.
- Cool completely before refrigerating for up to 3 days or freezing for up to 3 months.
- For vegetable and cheese variations, see the credited Love & Lemons recipe.
