🍳 Savory Green Onion & Egg Breakfast Muffins
Prep time: 10 minutes | Bake time: 20–25 minutes | Yield: 6 Muffins
Ingredients
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6 Large Eggs
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¼ cup Milk or heavy cream (for extra fluffiness)
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½ cup Green onions (scallions), finely chopped
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½ cup Shredded cheese (Cheddar or Mozzarella works great)
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¼ tsp Salt and black pepper to taste
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Optional: Cooked turkey bacon bits or diced bell peppers for extra flavor
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Thoroughly grease a standard 6-slot muffin tin with olive oil or non-stick spray to ensure easy removal.
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Layer the Fillings: Divide the chopped green onions and shredded cheese equally into the bottom of the muffin cups. (Adding the solids first ensures they are evenly distributed rather than sinking to the bottom).
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Whisk the Base: In a medium bowl or large measuring pitcher, whisk the eggs together with the milk, salt, and pepper until the mixture is frothy and well-combined.
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Pour: Carefully pour the egg mixture into each muffin cup, filling them about ¾ of the way to the top.
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Bake: Place in the oven and bake for 20 to 25 minutes, or until the muffins are puffed up, golden brown on top, and the centers are set (not jiggly).
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Cool and Serve: Let them sit in the pan for 5 minutes before using a butter knife to gently loosen the edges. Serve warm.
Why This Recipe is a Game-Changer
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Protein-Forward: Eggs provide high-quality protein to keep you full and focused throughout the morning.
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Meal Prep King: You can make a large batch on Sunday and keep them in the fridge for up to 4 days. Just pop them in the microwave for 30 seconds to reheat.
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Zero Flour: Naturally gluten-free and low-carb, making them an excellent choice for a variety of nutritional needs.