Description
Savory, protein-rich egg muffins packed with juicy cherry tomatoes and a blend of fresh parsley and chives. A perfect low-carb breakfast for meal prepping.
Ingredients
Scale
- 8 large eggs
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 tablespoon olive oil (for greasing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, whisk together the eggs, salt, and black pepper until combined.
- Stir in the diced cherry tomatoes, chopped parsley, chopped chives, and shredded cheese.
- Divide the mixture evenly among the 12 muffin cups, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until the tops are set and lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before removing them with a spatula.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American