Red Pepper Butternut Basil Egg Muffins

Healthy Red Pepper Butternut Basil Egg Muffins for breakfast or a snack! You can make these muffins with almost any vegetables you have on hand, add bacon to them if you wish and your favourite cheese.

Total Time

32min

4.0

1 Rating

Author: Berry Sweet Life

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

1/2

Onion , finely chopped

•

1 cup

Butternut Squash , peeled, cubed

•

1 cup

Red Chili Peppers , finely chopped

•

1/2 cup

Feta Cheese , crumbled

•

1 handful

Small Fresh Basil

•

Eggs

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

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

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

In a mixing bowl beat the Eggs (6) with a whisk, then add the butternut, red pepper, Feta Cheese (1/2 cup) , Salt (to taste) , and Ground Black Pepper (to taste) and stir in.

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.

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

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

Nutrition Per Serving

CALORIES

FAT

4.9 g

PROTEIN

4.4 g

CARBS

3.5 g