Cheesy Chive Egg Muffins
These fluffy, cheesy egg muffins are a quick and delicious breakfast that’s perfect for meal prep. Made with simple ingredients like eggs, cheese, and fresh chives, they’re soft, flavorful, protein-packed, and ready in under 30 minutes. Enjoy them fresh out of the oven or store them for an easy grab-and-go breakfast throughout the week!
Ingredients
Ingredients Egg Mixture
Egg Mixture- 8 large eggs
- ¼ cup whole milk
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh chives (or green onions)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Muffin Pan
For the Muffin Pan- 1 tbsp melted butter or cooking spray
Step-by-Step Instructions
Step-by-Step Instructions Prepare the Oven
Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
Make the Egg Mixture
Make the Egg Mixture Crack the eggs into a large mixing bowl.
Add the milk.
Whisk until smooth and slightly frothy.
Mix in the garlic powder, onion powder, salt, and black pepper.
Add the Fillings
Add the Fillings Stir in the shredded cheddar cheese.
Fold in the chopped fresh chives or green onions.
Mix gently until everything is evenly combined.
Fill the Muffin Cups
Fill the Muffin Cups Divide the egg mixture evenly among the muffin cups.
Fill each cup about ¾ full to allow room for the eggs to rise.
Bake
Bake Bake for 18–22 minutes, or until the muffins are puffed up and the centers are fully set.
Insert a toothpick into the center—if it comes out clean, they’re ready.
Cool & Serve
Cool & Serve Let the muffins cool in the pan for 5 minutes.
Carefully loosen the edges with a butter knife.
Transfer to a serving plate.
Serve warm with toast, avocado, fresh fruit, or a simple salad.
Tips
Tips- Try mozzarella, Monterey Jack, Swiss, or Pepper Jack cheese for different flavors.
- Add cooked turkey bacon, diced ham, or cooked sausage for extra protein.
- Mix in diced bell peppers, spinach, mushrooms, or tomatoes for extra veggies.
- Freeze leftovers individually and reheat in the microwave for a quick breakfast.
- Avoid overbaking to keep the muffins soft and moist.
Try mozzarella, Monterey Jack, Swiss, or Pepper Jack cheese for different flavors.
Add cooked turkey bacon, diced ham, or cooked sausage for extra protein.
Mix in diced bell peppers, spinach, mushrooms, or tomatoes for extra veggies.
Freeze leftovers individually and reheat in the microwave for a quick breakfast.
Avoid overbaking to keep the muffins soft and moist.Q&A
Q&AQ: Can I make these ahead of time?
Yes! Store them in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze them? Absolutely. Freeze for up to 2 months. Reheat in the microwave for about 45–60 seconds.
Q: Can I use egg whites only? Yes. Substitute with about 2 cups of liquid egg whites.
Q: How do I prevent sticking? Grease the muffin tin well or use silicone muffin liners for easy removal.
Servings
ServingsMakes: 12 egg muffins
Approximate Nutrition (Per Muffin)
Approximate Nutrition (Per Muffin)- Calories: 110
- Protein: 8g
- Carbohydrates: 1g
- Fat: 8g
- Saturated Fat: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 180mg
These cheesy chive egg muffins are fluffy, satisfying, and ideal for busy mornings. Pair them with fresh fruit or whole-grain toast for a balanced breakfast, or enjoy them as a protein-rich snack any time of the day.