Description
Delicious, high-protein muffins made with eggs, cream cheese, and jalapeños, perfect for breakfast or a hearty snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs in a mixing bowl until well beaten.
- Incorporate the softened cream cheese into the eggs to create a smooth base.
- Stir in the shredded cheddar cheese, diced jalapeños, and chopped green onions. Season with salt and pepper.
- Prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
- Pour the egg mixture evenly into the muffin cups, filling each about two-thirds full.
- Place the tray in the oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Remove the muffin tin from the oven and allow to cool slightly before taking them out.
Notes
For less spice, remove the seeds from the jalapeños. These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg