Three-cheese egg muffins are the meal-prep breakfast that ends hungry, hectic mornings for good. A dozen eggs whisked with coconut milk pour over sweet sautéed onion, then take a generous crown of cheddar, Swiss, and Parmesan that bakes golden and bubbly. Ready in 35 minutes, 1.5g net carbs each, and they travel in any bag.
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 (0.53 oz) butter
• ½ cup / 75g (2.65 oz) diced yellow onion
• 12 large eggs
• ½ cup / 120ml (4.1 fl oz) canned full-fat coconut milk
• ¼ cup / 15g (0.53 oz) sliced green onion
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ cup / 56g (1.98 oz) shredded cheddar cheese
• ½ cup / 56g (1.98 oz) shredded Swiss cheese
• ¼ cup / 25g (0.88 oz) 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 (0.05 oz)
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.
FAQ
Q: How long do these egg muffins last
A: You can store these Three-Cheese Egg Muffins in an airtight container in the refrigerator for up to 4 days. They are perfect for meal prep and can be reheated in the microwave for 20-30 seconds.
Q: Can I add other ingredients to this egg muffin recipe
A: Absolutely! This is a very versatile recipe. Feel free to customize your egg muffins by adding cooked bacon, sausage, or other low-carb vegetables like spinach, mushrooms, or bell peppers.
Q: Are these Three-Cheese Egg Muffins keto-friendly
A: Yes, with only 1.5g (0.05 oz) of net carbs per muffin, this recipe is an excellent choice for a keto or low-carb diet. They are a delicious and satisfying grab-and-go breakfast.
Q: How do I stop my egg muffins from sticking to the pan
A: To prevent sticking, make sure to grease your muffin pan very generously. For the best, guaranteed non-stick results, we highly recommend using silicone muffin liners. The egg muffins will pop right out.
Pro Tips
- Use silicone muffin liners and the egg muffins pop right out every time — even well-greased metal tins can stick to the cheesy tops.
- Pre-cook the diced onion until softened and translucent (3-4 minutes) and divide it among the cups first; raw onion leaves the muffins watery and under-flavored.
- Toss the cheddar, Swiss, and Parmesan together before sprinkling so every muffin gets an even mix of all three cheeses instead of pockets of one.
- Fill the cups only three-quarters full — the eggs puff as they bake and overfilled cups overflow and brown unevenly.
- Let the muffins cool in the pan 5 minutes, then run a thin knife around the edges to loosen them; they firm up as they cool and release cleanly.
Frequently Asked Questions
How long do three-cheese egg muffins keep?
Up to 4 days in an airtight container in the fridge. Reheat in the microwave for 20-30 seconds and they taste like they just came out of the oven.
Can I freeze them?
Yes — freeze cooled muffins in a single layer, then bag them for up to 2 months. Thaw overnight in the fridge before a quick microwave warm-up.
Can I add meat or vegetables?
Cooked, crumbled bacon or sausage and sautéed spinach, mushrooms, or bell peppers all fold in nicely — sauté the vegetables with the onion first and keep the fillings to about three-quarters full per cup.
Are these muffins keto?
Each muffin has 2g carbs and 0.5g fiber — about 1.5g net — with 10g protein and 11.5g fat. The trio of cheeses and coconut milk keep the fat high and the carbs minimal.
Recipe card below.
More Recipes You’ll Love
- Instant Pot Lemon Poppy Seed Muffins
- Savory Goat Cheese Truffles with Prosciutto and Figs
- Flourless Cranberry Crumb Breakfast Cake
Three-Cheese Egg Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin pan with cooking spray or butter.
- Melt the butter in a medium skillet over medium heat.
- Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
- Divide the cooked onions evenly among the 12 prepared muffin cups.
- In a large bowl, whisk together the eggs, coconut milk, sliced green onions, salt, and pepper until smooth and well combined.
- Carefully pour the egg mixture over the onions in the muffin cups, filling each about three-quarters full.
- In a separate small bowl, toss together the shredded cheddar, Swiss, and grated Parmesan cheese.
- Sprinkle the cheese blend evenly over the top of each egg-filled cup.
- 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.
- 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.
- 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.
