5-Minute Egg & Cheese Muffins
While maximizing my savings and nutrition with protein, I’ve come to love eggs. They’re inexpensive, nutritious, and easy to cook. Even if you buy the best eggs nature and farmers have to offer – free-range, local, organic, pampered chickens – a dozen eggs costs the same as a latte from the coffee shop.
I prefer to start the day with protein. These Egg & Cheese Muffins are the essence of easy, homemade, protein-packed, on-the-go breakfasts – perfect for making ahead, freezing, reheating, eating fresh (or cold). Eat by itself or with seasonal fruit, oatmeal (try this simple baked oatmeal), or other carby breakfast sides. DELICIOUS.
How do you like your eggs?
I usually scramble mine, because #kids, but when cooking for myself, I make them over easy.
These muffins refrigerate and freeze well, making them an ideal make-ahead, protein-packed breakfast.
- 12 eggs
- 2 cups cheddar cheese, shredded (or other cheese)
- 1 cup parmesan cheese, shredded
- 1/4 tsp oregano
- 1/4 tsp basil
- Salt, to taste
- Pepper, to taste
Line a muffin pan with paper liners (I don’t recommend skipping the liners – these babies stick to the pan) and lightly grease the top of the pan to prevent the puffy muffin tops from sticking to the edges.
Combine all ingredients in a bowl and distribute the batter evenly between 12 muffins liners.
Bake at 350 degrees Fahrenheit for 20-25 minutes, until tops are golden brown and egg is cooked through.
Allow to cool for 10 minutes before removing from pan and enjoying.
Add any or all of the following for a delicious flavor twist!
- 1/2 pound bacon or sausage, crumbled
- 1-2 cups diced veggies – spinach, sautéed onions, peppers, and tomatoes are all great options.