Say goodbye to hectic, hungry mornings! These Three-Cheese Egg Muffins are the ultimate grab-and-go breakfast solution. They are incredibly easy to whip up, packed with protein to keep you full, and loaded with a trio of gooey, melted cheeses. Perfect for meal prep, these savory bites are fluffy, flavorful, and ready to make your busy week a whole lot more delicious.
Ingredients
• 1 tbsp / 15g butter
• ½ cup / 75g diced yellow onion
• 12 large eggs
• ½ cup / 120ml canned full-fat coconut milk
• ¼ cup / 15g sliced green onion
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ cup / 56g shredded cheddar cheese
• ½ cup / 56g shredded Swiss cheese
• ¼ cup / 25g grated Parmesan cheese
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin pan with cooking spray or butter.
3. Melt the butter in a medium skillet over medium heat.
4. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
5. Divide the cooked onions evenly among the 12 prepared muffin cups.
6. In a large bowl, whisk together the eggs, coconut milk, sliced green onions, salt, and pepper until smooth and well combined.
7. Carefully pour the egg mixture over the onions in the muffin cups, filling each about three-quarters full.
8. In a separate small bowl, toss together the shredded cheddar, Swiss, and grated Parmesan cheese.
9. Sprinkle the cheese blend evenly over the top of each egg-filled cup.
10. Bake for 20-25 minutes, or until the eggs are fully set and the tops are lightly golden. The center should not jiggle when the pan is gently shaken.
11. Let the egg muffins cool in the pan for 5 minutes before running a thin knife or spatula around the edges to loosen and serve.
Nutritional Information
• Nutrition (per muffin)
• Calories: 150 kcal
• Fat: 11.5g
• Protein: 10g
• Carbohydrates: 2g
• Fiber: 0.5g
• Net Carbs: 1.5g
Pro Tips
• For Perfect Egg Muffins
• For guaranteed easy removal, use silicone muffin liners. The egg muffins will pop right out every time without sticking.
• These muffins are a meal prep dream. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds for a quick breakfast.
• Feel free to customize with other low-carb additions! Add cooked, crumbled bacon or sausage, or sautéed vegetables like spinach, mushrooms, or bell peppers along with the onions.
• Do not overfill the muffin cups. Fill them only about ¾ of the way to allow room for the eggs to puff up as they bake, preventing messy overflows.
