Red Pepper Butternut Basil Egg Muffins Recipe

Introduction

These Red Pepper Butternut Basil Egg Muffins are a delicious and nutritious way to start your day. Packed with vibrant vegetables, creamy feta, and fresh basil, they’re perfect for breakfast or a healthy snack. Plus, they’re easy to make and perfect for meal prepping.

Ingredients

• 1 tablespoon Olive Oil
• 1/2 Onion
• 1 cup Butternut Squash
• 1 cup Red Chili Pepper
• 75 gram Feta Cheese
• 1 handful Fresh Basil
• 6 Eggs
• Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C) and lightly grease a muffin tin.
2. Step 2: Heat the olive oil in a large frying pan and sauté the onion until it becomes glassy. Add the butternut squash and red chili pepper, cooking over medium heat until the squash is tender, about 10 minutes, stirring frequently.
3. Step 3: In a mixing bowl, whisk the eggs. Add the cooked butternut mixture, feta cheese, salt, and pepper, then stir well to combine.
4. Step 4: Remove the basil leaves from their stalks. If the leaves are large, roughly chop them; otherwise, add small leaves whole. Stir the basil into the egg mixture.
5. Step 5: Spoon the mixture evenly into the prepared muffin tin. You can choose to make mini muffins or regular-sized ones depending on your preference.
6. Step 6: Bake in the center of the oven for about 12 minutes, or until the eggs are fully set and a tester inserted comes out clean.

Tips & Variations

• Substitute red chili pepper with bell pepper for less heat but similar sweetness.
• Try adding chopped spinach or kale for extra greens and nutrients.
• Use goat cheese instead of feta for a creamier texture and tangy flavor.
• For a gluten-free option, ensure your muffin tin is properly greased or use silicone cups.
• Make mini muffins for bite-sized snacks or regular size for a more filling breakfast.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 30-45 seconds or until heated through. These muffins can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these muffins ahead of time?

Yes, you can prepare the mixture the night before and bake the muffins fresh in the morning, or bake them ahead and store in the fridge or freezer for later.

Can I use other types of cheese in this recipe?

Absolutely! Feta is traditional here for its salty tang, but you can substitute with goat cheese, mozzarella, or even cheddar depending on your taste preference.

Red Pepper Butternut Basil Egg Muffins Recipe

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★★★★★

4.5 from 108 reviews

• Author: Luna
• Total Time: 37 minutes
• Yield: 6 muffins 1x
• Diet: Vegetarian

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Description

These Red Pepper Butternut Basil Egg Muffins are a vibrant, savory breakfast option packed with the sweetness of butternut squash, the mild heat of red chili pepper, creamy feta cheese, and fresh basil. Perfectly baked to a tender, fluffy texture, these muffins make a wholesome grab-and-go meal or a delightful addition to any brunch table.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1/2 Onion, diced
• 1 cup Butternut Squash, peeled and diced
• 1 cup Red Chili Pepper, chopped
• 1 handful Fresh Basil leaves

Dairy & Eggs

• 75 gram Feta Cheese, crumbled
• 6 large Eggs

Pantry

• 1 tablespoon Olive Oil
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350 degrees F (180 degrees C) and lightly grease a muffin tin to prevent sticking.
2. Sauté vegetables: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook until translucent and glassy. Then add the diced butternut squash and chopped red chili pepper. Cook for about 10 minutes, stirring often, until the butternut squash becomes tender.
3. Mix egg base: In a large mixing bowl, whisk the six eggs until well combined. Incorporate the cooked vegetables, crumbled feta cheese, salt, and freshly ground black pepper into the eggs and stir thoroughly to combine all ingredients evenly.
4. Prepare basil: Remove the fresh basil leaves from their stalks. If the leaves are small, add them whole to the egg mixture; if large, roughly chop before adding to the mixture for even flavor distribution.
5. Fill muffin tin: Spoon the egg and vegetable mixture evenly into the prepared muffin tin cups. You may choose to make regular-sized muffins or mini muffins depending on your preference.
6. Bake: Place the muffin tin in the center rack of the preheated oven and bake for approximately 12 minutes, or until the eggs are fully set and a tester inserted into a muffin comes out clean.

Notes

• You can substitute feta cheese with goat cheese or a lactose-free cheese if preferred.
• Adjust the amount of red chili pepper to control heat level.
• These muffins can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
• For a dairy-free version, omit feta or replace with a plant-based cheese alternative.
• Use a toothpick to test doneness; if it comes out clean, muffins are ready.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: egg muffins, baked egg cups, butternut squash recipes, brunch recipes, veggie egg muffins, healthy breakfast, feta cheese, basil, red chili pepper