Description
These High Protein Cheese & Egg Muffins are a delicious and nutritious breakfast or snack option, packed with eggs, cheese, and fresh vegetables. Easy to prepare and perfect for meal prep, these muffins are baked to fluffy perfection with a blend of cheddar, mozzarella, and feta cheese, making them rich in flavor and protein.
Ingredients
Egg Mixture
- 6 large eggs
- 2 tbsp sour cream
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
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 or use silicone liners to prevent sticking and reduce cleanup.
- Mix Eggs and Sour Cream: Crack the eggs into a large bowl and whisk until smooth. Add the sour cream and blend until fully combined for a creamy texture.
- Add Cheeses and Vegetables: Stir in shredded cheese, crumbled feta cheese, chopped onion, chopped bell pepper, salt, black pepper, and oregano. Drizzle olive oil over the mixture and mix thoroughly until all ingredients are evenly distributed.
- Fill Muffin Cups: Pour the mixture into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Bake in the preheated oven for 15 to 25 minutes until the muffins are puffed, set in the center, and lightly golden on top.
- Cool and Remove: Let the muffins cool for about 5 minutes before removing them from the tin. If not using liners, gently run a butter knife around the edges to loosen and then carefully pop out the muffins.
Notes
- Use silicone muffin liners for easy removal and less mess.
- You can customize the cheese blend based on your preference or dietary needs.
- These muffins can be stored in the refrigerator for up to 3 days and reheated for a quick protein-packed meal.
- Adding fresh herbs like parsley or chives can enhance the flavor.
- For a lower-fat version, use reduced-fat cheese and sour cream.
