Breakfast Egg And Cheese Muffins - Cheesy, Fluffy Egg Bites
Egg and cheese muffins are perfect, easy to make, simple, nutritious, kid friendly and healthy breakfast muffins that you can quickly make on busy mornings or for a quick snack!
Servings 12 egg and cheese muffins
- 6 large eggs at room temperature
- 1 cup mozzarella cheese shredded
- salt adjust to taste, I only used about ¼ teaspoon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper powder optional
Crack the eggs into a large bowl and whisk the eggs very well.
Add salt, garlic powder, onion powder and also black pepper powder (if using) and mix well to combine with the egg mixture evenly.
Add the shredded cheese also to the egg mixture, and mix well to combine.
To bake egg and cheese muffins
Preheat oven to 350 degree Fahrenheit.
To bake the egg muffins, make sure to use non stick muffin pan or use a silicon muffin pan.
I use a silicon muffin pan which is extremely easy to use, as the muffins won't stick to the pan and it's also easy to pull out the muffins once it's baked.
Add the prepared egg mixture to the moulds in the muffin pan, fill only about half of the moulds with the egg cheese mixture.
Because the egg muffins will rise as they bake, so you only need to fill about half of the moulds.
Once ready, place the muffin pan in the preheated oven and bake for about 25 to 30 minutes or until the top is lightly golden brown in color and the inside is completely set and cooked.
Enjoy the simple and delicious egg and cheese muffins for a quick grab and go breakfast or you can also enjoy these as a mid morning snack or evening snack or sides!
Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 94mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg