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overhead shot of 3 breakfast egg cups on a plate with a fork and knife

Vegetarian Egg Muffins

Course: Breakfast
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 200kcal
Author: Nikole Berg
This Vegetarian Egg Muffins recipe is a healthy way to get a protein packed meal when you’re in a hurry! This version is baked and takes only 30 minutes to prepare. Perfect make ahead idea for busy mornings and for keto and low carb dieters.
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Ingredients

  • Cooking Spray or 12 Muffin Liners
  • ¾ cup finely chopped roasted red bell pepper homemade or from a jar
  • ½ cup finely chopped green onion white and light green parts only; reserve tops for garnish
  • ½ cup feta cheese crumbled
  • 1 cup mozzarella cheese shredded
  • 10 eggs beaten
  • 2 tablespoon water
  • ½ teaspoon salt and pepper or to taste

Instructions

  • Place rack in center of oven and preheat to 350º F. Line a 12 cup muffin tin with paper liners, or spray with nonstick cooking spray.
  • Chop roasted red bell pepper and green onions, set aside
  • In a large bowl, whisk eggs. Add chopped roasted bell pepper, chopped green onions, crumbled feta, shredded mozzarella cheese, water, and salt and pepper.
  • Spoon egg mixture into muffin cups with a ladle. Fill cups about ¾ cup full.
  • Bake for 18-20 minutes or until set.
  • Enjoy warm!

Notes

It's easy to change up the flavors! If you don't have any mozzarella cheese on hand, simple switch with what you do have. Try cheddar, Monterrey Jack (with pepper) provolone or Swiss. While feta gives this dish that tangy Mediterranean flavor, you can replace it if it's something you don't like.
This Mediterranean Breakfast Egg Cups recipe is a great option when you want something vegetarian. However, you can add some cooked, crumbled sausage or bacon if you're a meat lover!
To Make them ahead...You can bake these a day or two ahead. Just store covered in the refrigerator until needed. Microwave 2 for about one minutes on high. You can make the egg mixture ahead as well. Store in a bowl, covered in the fridge. If you want to keep them in the muffin tins, omit the paper liners and use non-stick spray. Cook within 8 hours.
Egg white version: use 16 egg whites instead of 10 whole eggs and follow the recipe as written.
 

Nutrition

Serving: 2egg cups | Calories: 200kcal | Carbohydrates: 3g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 299mg | Sodium: 602mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 10mg | Calcium: 210mg | Iron: 2mg