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Egg Muffins with Peppers and Onions Recipe
Ben Carraoli

Egg Muffins with Bell Peppers and Onions Recipe

I'm so excited to share this recipe for egg muffins because it has truly become a lifesaver in my house. They are incredibly simple to make, packed with flavor, and perfect for busy mornings. The combination of sweet bell peppers, savory onions, and fluffy eggs is just delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Breakfast
Calories: 120
Ingredients Method

Ingredients
  

  • 6 large eggs - The foundation of our muffins. Using large eggs ensures a good ratio of egg to other ingredients creating a substantial, fluffy bite.
  • 1 red bell pepper diced - This adds a wonderful sweetness and vibrant color. Be sure to dice it finely for even distribution.
  • 1 green bell pepper diced - Provides a slightly more savory, earthy flavor to balance the sweetness of the red pepper.
  • 1 medium onion finely chopped - Sautéing the onion first brings out its natural sweetness, adding a fantastic depth of flavor.
  • 1/2 cup shredded cheese - Cheddar is a great choice but feel free to use your favorite. For the best melt and flavor, I always recommend grating your own cheese from a block.
  • 1/4 cup milk - A splash of milk makes the eggs creamier and results in a more tender fluffy texture.
  • 1 tablespoon olive oil - Used for sautéing the vegetables to soften them and enhance their flavors before they go into the egg mixture.
  • Salt and pepper to taste - Essential for seasoning. Don't be shy with the salt as it brings all the flavors together.
  • Optional: Fresh parsley or chives chopped - A sprinkle of fresh herbs adds a burst of freshness and a beautiful finishing touch.

Method
 

  1. First things first, preheat your oven to 375°F (190°C). While it's heating up, generously grease a standard 12-cup muffin tin with oil or non-stick spray. Then, heat the olive oil in a skillet over medium heat and add your diced peppers and onion. Sauté them for about 5-7 minutes until they become tender and fragrant.
  2. In a large bowl, crack the six eggs. Add the milk, salt, and pepper, then whisk vigorously until the mixture is smooth and slightly frothy. This incorporates air, which helps make the muffins light and fluffy. Once your vegetables are done sautéing, let them cool for a minute before folding them and the shredded cheese into the egg mixture.
  3. Carefully pour the egg and vegetable mixture into your prepared muffin tin, filling each cup about three-quarters of the way full. This leaves enough room for the muffins to puff up as they bake without overflowing. Bake for 18-20 minutes, or until the centers are set. You can test this by inserting a toothpick; it should come out clean. Let them cool slightly before serving.