Why Make This Recipe
Cheesy Protein Egg Muffins are a fantastic choice for anyone looking to enjoy a tasty and nutritious meal. Packed with protein from the eggs and cheese, these muffins are perfect for breakfast, a snack, or even a light lunch. They are simple to make, easy to store, and can be customized to suit your taste. Whether you need a quick meal on the go or a healthy option for kids, these muffins have you covered.
How to Make Cheesy Protein Egg Muffins
Ingredients:
- 8 large eggs
- 1/3 cup milk (optional)
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for greasing
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Dice the red and green bell peppers into small, uniform pieces.
- Crack the eggs into a large bowl. If you are using milk, add it in now. Season with salt and pepper, then whisk until the mixture is smooth.
- Stir in the diced peppers and shredded cheese.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Bake for 18–22 minutes, or until the muffins are set and lightly golden.
- Let them cool for 5 minutes before removing them from the pan.
- Serve immediately or store for later use.
How to Serve Cheesy Protein Egg Muffins
These muffins are great warm right out of the oven. You can enjoy them as is or serve them with a side of fresh fruit for a complete breakfast. They also make an excellent snack throughout the day. You can pair them with salsa or your favorite hot sauce for an added kick.
How to Store Cheesy Protein Egg Muffins
To store your leftover muffins, place them in an airtight container in the refrigerator. They will keep well for up to one week. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Reheat in the microwave or oven when you are ready to enjoy them again.
Tips to Make Cheesy Protein Egg Muffins
- Feel free to add in other veggies such as spinach, onions, or tomatoes for more flavor and nutrients.
- If you like a little spice, consider adding jalapeños or a dash of hot sauce to the egg mixture.
- To make serving easier, use silicone muffin cups for easy removal after baking.
Variation
You can also make these muffins with different types of cheese like feta or mozzarella. Add chopped cooked bacon or sausage for extra protein and flavor. Experiment with herbs and spices to find your favorite combination!
FAQs
Q: Can I make these muffins ahead of time?
A: Yes, you can make them ahead of time and store them in the fridge or freezer.
Q: Are these muffins healthy?
A: Yes! They are high in protein and can be made with fresh vegetables, making them a nutritious choice.
Q: Can I use egg whites instead of whole eggs?
A: Yes, you can use egg whites for a lower-calorie option. Just make sure to adjust the quantity for equivalent protein content.
Cheesy Protein Egg Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Dice the red and green bell peppers into small, uniform pieces.
- Crack the eggs into a large bowl. If you are using milk, add it in now. Season with salt and pepper, then whisk until the mixture is smooth.
- Stir in the diced peppers and shredded cheese.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Bake for 18–22 minutes, or until the muffins are set and lightly golden.
- Let them cool for 5 minutes before removing them from the pan.