5-Minute Egg & Cheese Muffins

These easy, frugal “muffins” are protein-packed, gluten-free, make-ahead and freezer-friendly. Also – very DELICIOUS.

This post may contain affiliate links. Read my disclosure policy here.

While trying to save money and eat clean protein, I came 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 or less than a latte from the coffee shop.

These Egg & Cheese Muffins are the perfect 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.

Easy Egg & Cheese Muffins

Scrambled eggs are easy enough to make, but what if you only have 5 -minutes to whip something together for the family? Or you are trying to maximize your meal prepping time? Egg & Cheese muffins take about 5 minutes to stir together then pop in the oven.

They aren’t just scrambled eggs poured into muffin liners. The parmesan cheese makes them savory and filling enough for lunch or dinner, but still very budget-friendly.

Add sautéed veggies or crumbled sausage (try this 5-ingredient homemade!)

Make-Ahead Breakfast Recipe

We make a batch of these at the beginning of the week (maybe during a budget-friendly meal prepping session), and we can eat them for breakfast all week. Or we use them for packed lunches, meatless dinners, or a filling mid-afternoon snack.

There is no right way to eat these egg and cheese muffins – they’re just delicious.

If you don’t care about cute muffin-shaped food (FACT: muffin-shaped food always tastes more delicious), or you need something even easier, just pour these into a greased baking dish. I honestly prefer this method, because it’s easier, and the egg doesn’t stick to the liners.

If you use a baking dish, it becomes more of a frittata-type breakfast. But that’s delicious too, so I’m not complaining.

How to Make Egg & Cheese Muffins

To make these muffins, you only need 7 ingredients:

1. One dozen eggs
2. Cheddar cheese (or whatever odds and ends of cheese are lurking in your fridge)
3. Parmesan cheese (don’t skip this. It’s the best part)
4. Oregano
5. Basil
6. Salt
7. Pepper

Then you literally just mix them all together, pour them into muffin tins (or a baking dish) and bake until cooked through. The end.

These Egg and Cheese Muffins are:

• Easy
• Freezer-friendly
• Make-ahead
• Protein-packed
• Kid-approved
• Travel-friendly
• Keto-friendly
• Paleo

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.

5-Minute Egg & Cheese Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These easy egg muffins refrigerate and freeze well, making them an ideal make-ahead, protein-­packed breakfast.

Print

Ingredients

• 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

Instructions

1. Line a muffin pan with paper liners (I don’t recommend skipping the liners – these babies stick to the pan) and lightly grease the liners and the top of the pan to prevent the puffy muffin tops from sticking to the edges.
2. Combine all ingredients in a bowl and distribute the batter evenly between 12 muffins liners.
3. Bake at 350 F for 20-­25 minutes, until tops are golden brown and egg is cooked through.
4. Allow to cool for 10 minutes before removing from pan and enjoying.

Notes

Variations:

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.

Frittata Version:

If you don't care about cute muffin-shaped food (FACT: muffin-shaped food always tastes more delicious), or you need something even easier, just pour these into a greased baking dish. and bake for 20-30 minutes. I honestly prefer this method, because it's easier, and the egg doesn't stick to the liners!

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 176Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 209mgSodium: 356mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 13g

Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use.

Make-Ahead Breakfast Ideas:

• Allergy-free Baked Oatmeal (no weird ingredients!)
• Breakfast Apple Crisp
• Easy Vegetable Frittata
• Overnight Oats for a Crowd
• Sneaky Veggie Baked Oatmeal