Description
These High Protein Cheese & Egg Muffins are a delicious and convenient breakfast or snack option packed with protein and flavorful cheeses. Combining eggs, creamy sour cream, a mix of shredded and feta cheeses, and fresh vegetables, these muffins are easy to prepare and perfect for meal prepping. Baked to golden perfection, they are light, fluffy, and satisfying.
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
Cheeses
- 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 and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin well. 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 thoroughly until smooth. Add the sour cream and continue whisking until fully combined to ensure a creamy texture.
- Combine Ingredients: Stir in shredded cheese, feta cheese, finely chopped onion and bell pepper, salt, black pepper, and oregano. Drizzle the olive oil over the mixture and stir well to evenly distribute all ingredients.
- Fill Muffin Cups: Pour the egg and cheese mixture into the prepared muffin tin, filling each cup about three-quarters full. If not using liners, make sure each cup is greased or sprayed with cooking spray to prevent sticking.
- Bake the Muffins: Bake in the preheated oven for 15 to 25 minutes. Muffins are done when puffed, set in the center, and lightly golden on top.
- Cool and Remove Muffins: Let the muffins cool for about 5 minutes in the tin before removing. If you didn’t use liners, gently run a butter knife around each muffin to loosen before popping them out.
Notes
- Use a mix of cheddar and mozzarella for a balance of flavor and melty texture.
- These muffins can be stored in an airtight container in the fridge for up to 5 days.
- Reheat gently in the microwave or oven before serving.
- Feel free to add other vegetables like spinach or mushrooms for variation.
- If you prefer less fat, substitute sour cream with Greek yogurt.
