High-Protein Cheese & Egg Muffins
Quick, delicious, and packed with goodness, these High-Protein Cheese & Egg Muffins are a game-changer for busy mornings. They are simple to whip up, taste incredible, and can be made ahead for a convenient grab-and-go breakfast.
Equipment
- Muffin tin Spritz with cooking spray or line with silicone muffin liners.
- Medium-sized bowl
- Whisk
- Wire rack
Ingredients
Main ingredients
- 6 large eggs
- 2 tbsp sour cream
- 1 cup shredded cheese cheddar, mozzarella, or a mix
- 0.5 cup feta cheese crumbled
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp oregano
- 1 bell pepper finely chopped (red or orange recommended)
- 0.5 cup onion finely chopped
Instructions
- Preheat oven to 350°F (175°C). Prepare muffin tin by greasing or lining.
- In a medium bowl, whisk together eggs, sour cream, salt, and black pepper until combined and frothy.6 large eggs
- Gently stir in shredded cheese, feta cheese, olive oil, oregano, chopped bell pepper, and onion until evenly distributed.6 large eggs
- Spoon the mixture into prepared muffin tin cups, filling each about two-thirds to three-quarters full.
- Bake for 18-22 minutes, or until muffins are puffed, set in the center, and lightly golden brown. A toothpick inserted into the center should come out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool further. Serve warm or at room temperature.
Notes
For best results, ensure veggies are finely and evenly chopped. Resist the urge to over-mix after adding cheese and vegetables. Allow muffins to cool properly to prevent them from falling apart.