Cheesy Egg Muffins
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Delicious and protein-packed cheesy egg muffins, perfect for a quick breakfast or meal prep for the week. These muffins are customizable with your choice of toppings and can be stored in the freezer for up to two months.
00:30:00 total
Serves 6
easy
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Ingredients
- eggs - watch the video to see
- ricotta cheese - 1 cup (good quality)
- white cheddar - 1 cup (cubed)
- white pepper - a pinch
- corn starch - 1 tablespoon
- cured bacon - watch the video to see (optional, for topping)
- chives - watch the video to see (optional, for topping, can substitute with green onions)
- boiling water - watch the video to see (for cooking)
Instructions
- Blend Egg Mixture: Put eggs into a food processor. Add ricotta cheese, cubed white cheddar, a pinch of white pepper (not salt, as the cheese adds enough saltiness), and corn starch. Blend until well mixed but avoid overdoing it.
- Prepare Muffin Tin: Grease a standard muffin tin.
- Fill Muffin Tin: Carefully fill the muffin tins with the egg mixture, about 3/4 of the way up.
- Add Toppings: Freestyle with toppings of your choice. The example uses cured bacon and chives, but green onions are also suggested.
- Bake with Care: Pour boiling water into the pan around the muffin tins to prevent the eggs from drying out during cooking.
- Serve or Store: Once cooked, these egg muffins can be served immediately or stored in the freezer for up to two months. They can be reheated in the microwave for 30 seconds when needed.
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