Cheddar and Chive Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Individual egg muffins baked with sharp cheddar cheese and fresh chives, perfect for a protein-packed breakfast on the go. This American-inspired keto recipe, ready in about 30 minutes, pairs large eggs, shredded cheddar cheese, fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease a muffin tin with 1 tbsp unsalted butter.
  2. Step 2: Whisk 6 large eggs in a bowl until smooth, then stir in 1/2 cup shredded cheddar cheese, 2 tbsp chopped chives, and 1/4 tsp salt.
  3. Step 3: Divide egg mixture evenly among 6 muffin cups, filling each 3/4 full.
  4. Step 4: Bake for 18-20 minutes until edges are set and center is firm to touch, then cool 5 minutes before removing from tin.

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