Cheese and Herb 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 developed and reviewed.

Portable, protein-packed egg muffins loaded with cheese and fresh herbs, perfect for a quick keto breakfast or snack. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs large eggs, shredded cheddar cheese, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter.
  2. Step 2: In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
  3. Step 3: Fold in 1 cup shredded cheddar cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, and 4 crumbled cooked bacon slices if using.
  4. Step 4: Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top. Let cool for 5 minutes before removing from the tin and serving warm or at room temperature.

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