Egg cheese muffin is a protein-packed, gluten-free, super quick breakfast recipe. They are budget-friendly, nutritious, and easy to cook. If you have significantly less time and you have to cook something delicious as well as nutritious then you should try this recipe must. We can carry these muffins in lunches and have them in evening snacks or meatless dinner. This recipe is loved by kids. We can refrigerate these muffins and eat them later. These muffins are keto-friendly, travel-friendly, and protein-packed.
Ingredients:
- 6 eggs
- 1 cup shredded Cheddar Cheese
- 1 cup shredded Parmesan Cheese
- ¼ tsp Oregano
- Salt as per taste
- Pepper as per taste
- Choco chips
Preparation:
At first, whisk the eggs in a large bowl very well.
Then add salt, black pepper, and oregano and mix it evenly with the eggs.
Now add cheddar cheese and parmesan cheese and mix them well.
After that, to bake the egg cheese muffins preheat the oven to 350 degrees. And take a silicon muffin pan and put the prepared egg mixture into the molds of the muffin pan.
Fill only half the mould with the egg cheese mixture because when we bake the muffins the size will increase.
Put some chocochip over muffins.
Now place the muffin pan in the oven and bake for 30 minutes or until the crust turns golden brown.
And your super delicious healthy egg cheese muffins are ready. You can have them with fruits and toast for a more nutritious breakfast.
Also, you can refrigerate them and reheat them before consuming them.
Egg and cheese muffin
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Serving: 10
Tip: If you don’t have a muffin pan or if you don’t want to give it a muffin shape then you can make it in a baking dish also. You need to grease the pan and pour the egg cheese mixture into it and bake for 20-25 minutes. This can be called a frittata version.
Pro tip: Eggs contain the highest biological value along with milk for protein. One egg contains 7 gm of high-quality protein in it.
Hope you like this recipe.
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