Red Pepper Butternut Basil Egg Muffins

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Olive Oil

1/2

Onion , finely chopped

140 g

Butternut Squash , peeled, cubed

150 g

Red Chili Peppers , finely chopped

75 g

Feta Cheese , crumbled

1 handful

Small Fresh Basil

6

Eggs

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C). Lightly grease a muffin tin.

Step 2

Heat the Olive Oil (15 mL) in a large frying pan and fry the Onion (1/2) until glassy. Add the Butternut Squash (140 g) and Red Chili Peppers (150 g) and fry over medium heat until the butternut is tender, about 10 minutes, stirring often.

Step 3

In a mixing bowl beat the Eggs (6) with a whisk, then add the butternut, red pepper, Feta Cheese (75 g) , Salt (to taste) , and Ground Black Pepper (to taste) and stir in.

Step 4

Pull the leaves off the Fresh Basil (1 handful) stalks, if they’re small throw them into the egg mixture as is, if they’re large leaves, roughly chop them up and then add them to the egg mixture.

Step 5

Spoon the mixture into a muffin tin. You can make mini muffins or regular muffins.

Step 6

Bake in the middle of the oven for 12 minutes until the egg is cooked through and a tester stick comes out clean.