Cheesy Chive Egg Bites with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Portable protein bites made with eggs, sharp cheddar, and sun-dried tomatoes, baked until set for a satisfying breakfast that stays fresh for days. This American-inspired keto recipe (high-protein), ready in about 30 minutes, pairs Eggs, Cheddar cheese, Chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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.

Ingredients

• 6 large Eggs
• 1/2 cup, shredded Cheddar cheese
• 2 tbsp, chopped Chives
• 1/4 cup, chopped Sun-dried tomatoes
• 1 tbsp Butter
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin with 1 tbsp butter.
2. Step 2: Whisk together 6 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until well combined.
3. Step 3: Stir in 1/2 cup shredded cheddar cheese, 2 tbsp chopped chives, and 1/4 cup chopped sun-dried tomatoes until evenly distributed.
4. Step 4: Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
5. Step 5: Bake for 18-20 minutes, or until the edges are set and the centers are just set (a knife inserted should come out clean).
6. Step 6: Let cool in the tin for 5 minutes before removing to a wire rack. Serve warm or at room temperature.