1-Preheat and Prep the Pan: Begin by preheating the oven to 350°F, which sets the stage for even baking. Next, grease a 12-cup muffin tin using olive oil or cooking spray to avoid any sticking issues. If you opt for silicone liners, remember to grease them too for easy removal later. This step ensures your muffins come out intact and ready to enjoy.

2-Prepare the Vegetables and Mix the Batter: Finely dice the 2 cups of red bell peppers and 1/2 cup of scallions, then distribute them evenly into the muffin cups. This creates a base of fresh veggies in each muffin. In a large bowl, whisk together the 9 large eggs, 1 clove of grated garlic, heaping 1/2 teaspoon sea salt, several grinds of black pepper, 3 tablespoons all-purpose flour, and 3/4 teaspoon baking powder. Don’t worry if a few lumps remain; they’ll blend in during baking.

3-Assemble and Bake: Pour the egg mixture evenly into the muffin cups, using about a scant quarter cup per cup to fill them just right. Then, sprinkle the 1/3 cup feta cheese on top for a cheesy finish. Bake for 22 to 24 minutes until the eggs are puffed and set, creating that perfect golden top. After baking, let the muffins cool in the pan before removing them gently with a butter knife.