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Egg Breakfast Muffins

egg breakfast muffin recipe



Enjoy a delicious and nutritious breakfast with these versatile Egg Breakfast Muffins. Packed with protein, fluffy scrambled eggs, savory cheese, and fresh vegetables, they are perfect for busy mornings or on-the-go meals.


  • 1/2 red bell pepper, diced
  • 1 1/2 scallions, diced
  • 2 cherry tomatoes, sliced
  • 3 eggs, beaten
  • 1/4 tsp. salt
  • 1/2 cup spinach, chopped
  • 2 tbsp. feta cheese
  • 2 tbsp. basil, fresh, chopped



1. Preheat the oven to 350° F.
2. Wash and dice the pepper, scallions, and tomatoes and put them in a large mixing bowl
3. Chop spinach and basil.
4. Beat eggs in a separate bowl.
5. Grease the muffin tin. You can also grease muffin liners to make clean up a snap.


1. Place beaten eggs in a bowl with vegetables and herbs and mix well.
2. Pour egg mixture into a muffin pan or cups.
3. Bake for about 15 minutes until set.


Option: You could also increase the number of servings to 4 and grease an 8×8 glass baking dish. Bake mixture for about 20 minutes. Cut into squares to serve.

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