Herb-Infused Egg Muffins

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Simple, protein-packed muffins made with eggs and fresh herbs, perfect for a stress-free breakfast that keeps you full and focused without relying on processed foods. This American-inspired recipe, ready in about 30 minutes, combines Eggs, Fresh parsley, Fresh chives 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 70 calories and feeds 6, 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.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 70 cal/serving

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Ingredients

4 large Eggs
1 tbsp, chopped Fresh parsley
1 tsp, chopped Fresh chives
1/4 tsp Salt
1/8 tsp Black pepper
1 tsp Olive oil

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Instructions

Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with 1 tsp olive oil to prevent sticking.
Step 2: In a bowl, whisk together 4 large eggs, 1 tbsp chopped fresh parsley, 1 tsp chopped fresh chives, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined and slightly frothy.
Step 3: Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until set and lightly golden around the edges, with a slight jiggle in the center when gently shaken.