Description
Start your day right with these Cheesy Protein Egg Muffins—a high-protein, meal-prep-friendly breakfast option packed with eggs, cheese, and vegetables. Perfect for low-carb or keto lifestyles, these egg muffins are easy to freeze, reheat, and customize.
Ingredients
12 large eggs
1/3 cup milk or cream
1 cup shredded cheddar cheese
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/4 cup onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley or chives (optional)
1/2 cup cooked bacon or ham, diced (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
3. Stir in cheese, peppers, onion, herbs, and any optional meat.
4. Pour mixture evenly into muffin cups, filling each about 3/4 full.
5. Bake for 20–25 minutes or until muffins are set and golden on top.
6. Let cool for 5 minutes before removing from the pan. Serve or store.
Notes
Make sure to whisk eggs thoroughly to create a fluffy texture.
Use silicone muffin liners for easy cleanup and perfect release.
Don’t overbake—the muffins should be just set in the center.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 125
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 165mg