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.
Ingredients
Scale
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
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350 degrees F (180 degrees C) and lightly grease a muffin tin to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
