Cheese and Herb Egg Muffins
Portable, protein-packed egg muffins loaded with cheese and fresh herbs, perfect for a quick keto breakfast or snack. This american-inspired keto (low carb) ready in about 30 minutes pairs large eggs, shredded cheddar cheese, chopped 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 8 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices, crumbled (optional) cooked bacon
- for greasing muffin tin butter
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter.
- 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.
- 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.
- Step 4: Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- 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.
Frequently asked questions
How long does Cheese and Herb Egg Muffins take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese and Herb Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cheese and Herb Egg Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese and Herb Egg Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese and Herb Egg Muffins low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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