Red pepper and tomato egg muffins

Delicious quiche like muffins made with red pepper and tomato.

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5 from 1 vote

Red pepper and tomato egg muffins

Delicious quiche like muffins made with red pepper and tomato

Prep Time10

Cook Time30

Course: Breakfast, Light meal

Cuisine: American, Greek

Servings: servings

Calories: 77kcal

Author: Mia Kouppa

Equipment

Whisk and large bowl
10 large cup muffin pan or quiche pan
Baking tray, optional

Ingredients

8 large eggs
1 cup diced red pepper
1 cup diced tomato, seeds removed
½ cup (125 mL) whole milk or part-skim milk, or cream
¼ cup grated mizithra cheese, or grated parmesan cheese
½ tbsp tomato paste
½ tsp baking powder
½ tsp sweet paprika
¼ tsp chili flakes
¼ tsp salt
¼ tsp pepper
1 tbsp vegetable oil for greasing muffin pan

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Grease your muffin pan and set aside.
1 tbsp vegetable oil for greasing muffin pan
In a large bowl whisk the eggs well until they are light and fluffy.
8 large eggs
Next add the rest of the ingredients to your eggs and use a fork or a whisk to mix well until everything is well combined.
1 cup diced red pepper, 1 cup diced tomato, seeds removed, ½ cup (125 mL) whole milk, ¼ cup grated mizithra cheese, or grated parmesan cheese, ½ tbsp tomato paste, ½ tsp sweet paprika, ¼ tsp chili flakes, ½ tsp baking powder, ¼ tsp salt, ¼ tsp pepper
Divide the mixture evenly among the muffin cups.
Place the muffin tray on top of a baking tray (to catch any drips) and bake in the middle rack of your oven for about 30 minutes until the muffins are set and the top of your red pepper and tomato egg muffins are browned.
Allow the muffins to cool in the baking pan for 5 minutes or so; this makes it easier to remove them from the pan.
Enjoy!

Notes

This recipe will make approximately 10 large or 12 - 14 medium size egg muffins. Adjust the cooking time accordingly. You can also choose to bake this in a 10 inch round quiche pan or other baking pan.

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