Herb & Cheddar Breakfast Muffins
Fluffy, protein-packed muffins bursting with cheddar cheese and fresh herbs—perfect for busy mornings. This american-inspired breakfast (high-protein) ready in about 35 minutes combines whole wheat flour, baking powder, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup shredded cheddar cheese
- 1/4 cup, chopped fresh chives
- 2 large eggs
- 1 cup milk
- 1/4 cup olive oil
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
- Step 2: In a large bowl, whisk together 2 cups whole wheat flour, 1 tbsp baking powder, and 1/2 tsp salt. Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped fresh chives.
- Step 3: In a separate bowl, beat 2 large eggs, then whisk in 1 cup milk and 1/4 cup olive oil until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Step 5: Gently fold in 1/4 cup chopped fresh parsley.
- Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb & Cheddar Breakfast Muffins take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Herb & Cheddar Breakfast Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Herb & Cheddar Breakfast 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 Herb & Cheddar Breakfast Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Herb & Cheddar Breakfast Muffins high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Perfect breakfast recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
