RecipesBreakfast
Breakfast
Cheese and Chive Egg Muffins
Whisked eggs baked into neat cups with melted light cheddar and a fistful of chives and spring onion, plain and easy to love. Grab-and-go, straight from the fridge, on a morning with no time to cook eggs fresh.
- Serves
- 3
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 198kcal
- Protein
- 15.6g
- Carbs
- 4.4g
- Fat
- 13.2g
- Fibre
- 0.2g
01
Ingredients
For 3 servings · MetricUS
- 6eggsone box
- 60mlwhole milksplash
- 50glight cheddar, grated
- 3 tbspfresh chives, finely chopped
- 2spring onions, finely sliced
- 1 tspolive oil or spray oilfor greasing
- salt and black pepperto taste
- 6eggsone carton
- ¼ cupwhole milksplash
- ½ cupreduced-fat cheddar, shredded
- 3 tbspfresh chives, finely chopped
- 2scallions, finely sliced
- 1 tspolive oil or cooking sprayfor greasing
- salt and black pepperto taste
02
Method
Preheat and prep.
Preheat the oven to 180C fan (200C conventional, 400F). Grease six wells of a muffin tin with the oil or spray, or use silicone muffin cups so the muffins release cleanly.
Mix the batter.
Whisk the eggs and milk together in a jug until fully combined and slightly frothy. The milk loosens the mix so the muffins stay tender rather than rubbery once baked.
Stir in the grated cheddar, chives and spring onions. Season with salt and pepper.
Bake.
Divide the mixture evenly between the six muffin wells, filling each about three-quarters full to leave room for the eggs to puff.
Bake for 18 to 20 minutes, until the muffins are puffed, set in the centre and lightly golden on top. A knife inserted in the middle should come out clean.
Cool and serve.
Let the muffins cool in the tin for 5 minutes before running a knife around the edges and lifting them out. They deflate slightly as they cool, which is normal.