High Protein Cheese & Egg Muffins Recipe
These High Protein Cheese & Egg Muffins are a delicious and convenient breakfast or snack option, packed with protein and cheesy goodness. Made with eggs, a mix of shredded cheeses, sour cream, and fresh veggies, these muffins are baked to perfection with a light and fluffy texture. Perfect for meal prep or a quick bite on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 6 large eggs
- 2 tbsp sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1 tbsp olive oil
Cheese
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup feta cheese
Vegetables
- 1 bell pepper, finely chopped
- 1/2 cup onion, finely chopped
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin. Alternatively, use silicone muffin liners to prevent sticking and reduce cleanup.
- Whisk Eggs and Sour Cream: Crack the eggs into a large bowl and whisk until smooth. Add the sour cream and mix until fully combined and creamy.
- Mix in Ingredients: Stir in the shredded cheeses, crumbled feta cheese, finely chopped onion and bell pepper, salt, black pepper, oregano, and drizzle the olive oil. Mix thoroughly to ensure even distribution of all ingredients.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. If not using liners, make sure each cup is well greased with cooking spray or olive oil to prevent sticking.
- Bake the Muffins: Bake the muffins in the preheated oven for 15 to 25 minutes, or until they are puffed up, set in the center, and slightly golden on top.
- Cool and Remove: Let the muffins cool in the tin for about 5 minutes. If you did not use liners, gently run a butter knife around the edges to loosen the muffins before removing them from the tin.
Notes
- You can substitute the cheddar and mozzarella cheese with any cheese of your choice to vary the flavor.
- Adding finely chopped spinach or mushrooms can increase the vegetable content.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These muffins can be frozen for up to 1 month; reheat in the microwave or oven before serving.
- If you prefer a spicier flavor, add a pinch of chili flakes or hot sauce to the egg mixture.
