About Chicken Cheese Egg Muffins
These high protein egg muffins are not only keto-friendly and low in carbs, but they’re also gluten-free and suitable for those following a paleo diet. Plus, they’re freezer-friendly, making them a meal prep dream! Whip up a batch on the weekend and enjoy delicious, hassle-free breakfasts throughout the week. These high protein low carb egg cups are made with simple ingredients like chicken, melty cheese, and fluffy eggs, they’re bursting with flavor and satisfaction. Plus, they’re incredibly versatile – customize them with your favorite mix-ins and seasonings for endless variations.
Table of Contents
Variations of these high protein egg Muffins
These egg muffins are incredibly versatile. You can easily customize them with your favorite mix-ins and seasonings for endless variations.
Chopped veggie like spinach, bell peppers, onions, Sautéed mushrooms and cherry tomatoes add colors, fiber and nutritions.
Cheese Lover’s-Mix in shredded cheddar, mozzarella, or feta cheese with your eggs for a rich, cheesy flavor.
Protein packed -Incorporate cooked bacon, sausage, or diced ham for a protein boost.
Southwest Style– Add black beans, corn, jalapeños, and a sprinkle of Mexican cheese for a spicy twist.
Mediterranean– Add sun-dried tomatoes, olives, spinach, and feta cheese to enjoy Mediterranean egg cups.
Caprese-Combine fresh basil, cherry tomatoes, and mozzarella for a classic Caprese-inspired egg cup.
Greek-Use crumbled feta, spinach, red onions, and a touch of oregano for a Greek-style egg cup.
Italian– Add Italian sausage, marinara sauce, and Parmesan for an Italian-inspired option.
These high protein egg muffins are a crowd-pleaser for many reasons!
- It’s a basic recipe that’s easy to customize with different ingredients and flavors. You can add a variety of veggies, cheese types, or even sausage.
- These muffins are perfect for meal prepping or grabbing a quick, protein-packed breakfast on the go. They’re easy to store and reheat.
- This recipe is a good source of protein and can be tailored to be more balanced by adding vegetables. It’s relatively low in calories and carbohydrates depending on the ingredients you use.
- These egg muffins are easy to make and perfect for meal prep.
How to store
Allow the muffins to cool completely after cooking. Then, transfer them to an airtight container and store them in the refrigerator. They’ll stay fresh for up to 4 days.
How to reheat
For refrigerated muffins, microwave them for 30 to 60 seconds. If frozen, thaw them first before reheating. Alternatively, you can warm them in the oven by preheating to 300°F and baking for about 5 minutes.
Pro Tips
- Use any type of cooked chicken you like, such as leftover rotisserie chicken, poached chicken breast, or shredded chicken thighs.
- Feel free to experiment with different cheeses, such as cheddar, Monterey Jack, or feta.
- If the mixture seems dry, add a splash of milk or cream to thin it out. For a vegetarian option, omit the chicken and add chopped vegetables like bell peppers, onions, or mushrooms.
- Reheat in the microwave or oven until warmed through.
Frequently Asked Questions (FAQs)
What is the secret of moist egg muffins?
You can make your high protein low carb egg muffins moist by focusing on a few essential aspects.
Use a combination of fats, such as butter and oil, to enhance moisture, and ensure you have the right balance of liquids and dry ingredients.
Overmixing the batter should be avoided to prevent developing too much gluten, which can lead to a dense texture. Incorporate ingredients like mashed bananas or yogurt for additional moisture and flavor.
Bake just until a toothpick comes out with a few moist crumbs to prevent drying out, and let the muffins cool properly in the pan before transferring to a wire rack.
Why add cottage cheese to egg ?
Adding cottage cheese to eggs boosts the protein content, creating a filling and nutritious dish. It also adds a creamy texture, enhances the flavor with a subtle tanginess, improves moisture to prevent dryness, and increases volume, making the eggs fluffier and more satisfying.
How long do homemade egg muffins last?
You can store the muffins in fridge for about 3-5 days in an air tight container and can freeze up to 3 months.
Want a breakfast that’s ready to grab and go in the morning? Try our breakfast recipes
Why are my egg muffin become soggy?
Egg muffins can become soggy if there’s too much moisture in the ingredients. This can happen if you use high-water content vegetables like tomatoes or spinach without cooking them first, or if you add too much milk or liquid to the egg mixture. Additionally, undercooking the muffins or not allowing them to cool properly before storing can also lead to sogginess. To avoid this, sauté or drain vegetables before adding them, limit extra liquid, and cook the muffins until fully set.
More High Protein Breakfast Ideas
Protein Packed Chicken Omelette
Unique Paneer Paratha (cheese stuffed flatbread)
Air fryer Grilled Cheese Sandwich
High Protein Egg Muffins( low carb)
Description
These muffins are a protein-packed breakfast option that's easy to prepare and perfect for meal prepping. They're filled with fluffy eggs, savory chicken, and melty cheese, making them a delicious and satisfying way to start your day.
Ingredients
Instructions
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Preheat your oven:
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter or line with paper liners.
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Cook chicken:
- Cut chicken breast in to 1/2 inch cubes, toss with 1/2 teaspoon ginger garlic paste,1 tablespoon olive oil, salt and pepper to taste.
- Cook on medium flame, stirring occasionally, for 5-7 minutes. Continue cooking until the chicken is nearly cooked through, with no pink remaining in the center.
- Let it cool before using in your recipe.
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Wisk eggs
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Whisk Method:
Whisk eggs until frothy, then add salt, black pepper, cottage cheese, a creamy touch of yogurt or cream, and fragrant thyme. Whisk until well combined. -
Blender Method:
Use a blender to combine eggs, cottage cheese, salt, pepper, thyme, and cream or yogurt (if using). Blend until well combined.
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Fill the muffin tray:
Fill the muffin cups half with egg mixture, top with chopped veggies, chicken cubes and shredded cheese.
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Baking:
Bake the egg muffins at 175 degree for about 18-20 minutes or until done.
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Serving suggestions:
- Serve with hot tea, coffee or your favorite beverage.
- Pair your egg muffins with a side of sliced fruits for a burst of sweetness and vitamin C.
- Enjoy a dollop of Greek yogurt or cottage cheese with a sprinkle of granola and berries for a parfait-inspired breakfast.
- Serve the muffins alongside a side of roasted or steamed vegetables like broccoli, asparagus, or bell peppers.
Servings 12
Serving Size 1
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 200mg9%
- Protein 17g34%
- Calcium 124.99 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Shred cheddar cheese yourself, do not use pre-shredded cheese it will not taste the same.
- Taste Variations: You can try this recipe with your favorite low carb veggies, herbs and spices.
