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.
Inspired by this recipe from Our Nourishing Roots
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
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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.
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Combine all ingredients in a bowl and distribute the batter evenly between 12 muffins liners.
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Bake at 350 degrees Fahrenheit for 20-25 minutes, until tops are golden brown and egg is cooked through.
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Allow to cool for 10 minutes before removing from pan and enjoying.
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.
I love these! They are so good. Especially with a hot cup of coffee.
Made these today! They are so delicious! What a super simple recipe.
Yay! I’m glad you like them!
We’ve made two versions now with bacon and cheddar, and ham and Swiss. Big hits! I knocked a few minutes off the cook time because mine were a little rubbery the first time. I’m putting these and your baked oatmeal in my “make once a week” rotation. Super easy to reheat for busy mornings. Thank you!
Awesome, Nicole! Glad you were able to make it your own – and that they made your weekly rotation. That’s a huge compliment!
Fyi, we dont like eggs frozen and reheated, theyve got a weird sponge like texture. So make this and stick just a few in the freezer to try. You may be lucky and like them but you wont waste a whole recipe if you dont. They ARE edible, just not at all enjoyable. I cant do make ahead quiche, egg bakes, scrambled eggs, anything beyond frizen breakfast burritos as the tortilla masks the spongey texture…and theres not much egg in it anyway lol
Yep, always try something first. We like these reheated eggs just fine – maybe because there is plenty of cheese in them!