Description
These High Protein Cheese & Egg Muffins are a quick, healthy, and delicious breakfast option perfect for busy mornings. Packed with protein from eggs and cheese, they’ll keep you full and energized.
Ingredients
- 6 large eggs
- 1/2 cup milk (any kind)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/4 cup chopped cooked ham, bacon, or sausage (optional)
- 1/4 cup finely chopped vegetables (e.g., bell peppers, onions, spinach)
- Salt and pepper to taste
- Muffin liners or non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded cheese, optional meat, and chopped vegetables.
- Season with salt and pepper to taste.
- Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden brown.
- Let the muffins cool slightly in the tin before removing them to a wire rack.
- Serve warm or at room temperature.
Notes
- These muffins can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Feel free to customize with your favorite cheeses, vegetables, and cooked protein sources.
- For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American