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Red Bell Pepper And Feta Egg Muffins Recipe

These are effectively omelettes baked in a muffin tray or individual silicon cupcake or muffin moulds instead of cooked in a frying pan on the hob. High quality protein, and rich in healthy fats and lecithin from the egg yolks. Their small size makes them perfect for little hands, at home, in their lunch box or out on a picnic. Or serve as part of a gourmet brunch or afternoon tea spread, or a starter with a green salad for grown-ups. You can make endless egg muffin variations by using different vegetables, raw or stir fried in a little fat beforehand. These ones are hugely popular with children, as the raw red bell pepper gives them sweetness, the feta cheese makes them creamy and the parsley gives them the slightest hint of green. Makes 5 or 6 egg muffins, depending on the size of your muffin cups. Keeps well for several hours at room temperature or a few days in the fridge.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

6

Courses etc.

Baking Savoury
Breakfast
Lunch Box
Recipes for kids
Starters

You will need

IngredientAdd
4 eggs Available only in our Edinburgh shops More products
1/4 red bell pepper, finely chopped More products
about 50g goat or sheep feta cheese, roughly crumbled

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a few sprigs fresh parsley, finely chopped More products
pinch ground black pepper

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pinch crushed chillies, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pre-heat your oven to 180C or 350F. Prepare your muffin tray or cupcake silicon shapes by lightly greasing them with a little butter, clarified butter (ghee) or coconut oil.
  • Place the eggs, bell pepper, feta, parsley, black pepper and chilli (if using) in a medium-sized bowl or measuring bowl. Using a measuring bowl with a pouring lip will make it easier to pour the egg mixture into your muffin tray or cupcake moulds. Beat with a fork or a wish until frothy.
  • Pour the egg mixture into your muffin tray or cupcake cups, only filling them to about 2/3. You should have enough mixture for 5 or 6 egg muffins.
  • Bake for 15 to 20 minutes, until a toothpick inserted into the egg muffins comes out clean.
  • Allow to cool a little on a wire rack before sliding the muffins out of the cases. Serve warm or allow to cool completely to put in a bento box / lunch box.
  • Any leftovers will keep in an airtight container for a couple of days in the fridge. Alternatively, you may also freeze them, in which case you will want to defrost them overnight in the fridge, then reheat them by placing them in a hot oven for under 5 minutes, if you wish.

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Red Pepper ORGANIC
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