Pepper and Onion Egg Muffins

A plate of onions and peppers egg bites near a blue napkin.

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These protein-packed bites are easy to make and perfect for grabbing on the go. Fresh eggs are infused with caramelized onions and sweet peppers, and baked to a fluffy perfection.

Prep Time 10

Cook Time 22

Total Time 32

Course Breakfast

Cuisine American

Keyword egg, egg muffin tin recipe

Servings muffins

Calories 157cal

Author Muffin Tin Recipes

Cost $5

Equipment

12-count Muffin Tin *I prefer silicone since they pop out nicely
blender
oven adjusted to the center rack position
nonstick cooking spray
cutting board & knife
measuring cups & spoons

Ingredients

12 large eggs
¾ cup cottage cheese
1½ cups cheddar cheese
¾ cup onion diced
¾ cup yellow bell pepper diced
1 tablespoon unsalted butter
salt & pepper *to taste

Instructions

Preheat the oven to 350℉. Spray a 12-count muffin tin with nonstick baking spray; set aside.
In a small skillet, melt butter. Add diced onions, and peppers and saute for about 5 minutes over low heat until onions are translucent and peppers are tender; set aside.
In a blender, add 12 cracked large eggs, cottage cheese, salt, and pepper. Blend until creamy.
Add an even amount of onions, and peppers to each muffin cup space.
Fill each cup with egg mixture ¾ of the way.
Sprinkle each with cheese.
Bake for 20-22 minutes or until eggs are set and bites feel springy when gently depressed.
Allow bites to cool for 5-10 minutes before gently removing them.
Garnish with fresh parsley and enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition