Red Pepper Butternut Basil Egg Breakfast Muffins

1. 1

   Preheat oven to 180u00b0C (355u00b0F). Lightly grease a muffin tin.

2. 2

   Heat olive oil in a large frying pan and fry onions until translucent. Add butternut and red pepper and fry over medium heat until butternut is tender, about 10 minutes, stirring often.

3. 3

   In a mixing bowl, beat eggs with a whisk. Add the squash, red pepper, feta cheese and salt and pepper and stir in.

4. 4

   Pull the leaves off the basil 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.

5. 5

   Spoon the mixture into a muffin tin. You can make mini muffins (like I did) or regular muffins.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.