Baked Chive Egg Muffins
Baked egg muffins with sharp cheddar, fresh chive tops, and fresh herbs, make once and enjoy over the week from fridge for a clean low-FODMAP protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F). Brush 5 holes of a 6-hole or 12-hole muffin tin with garlic-infused olive oil. Whisk together 2 whole eggs, 4 egg whites, 1.5 tbsp milk, 0.25 tsp salt, and 0.25 tsp black pepper until smooth. Finely chop 50g sharp cheddar, 2.5 tbsp fresh chives (green tops only), 1.5 tbsp fresh parsley, and 1 tbsp fresh thyme.
Build
Divide grated cheddar, chives, parsley, and thyme evenly between the 5 greased muffin holes, distributing herbs and cheese evenly across all holes.
Bake
Pour egg mixture over fillings, filling each hole roughly three-quarters full. Bake at 180°C for 18–20 minutes until puffed, set in the centre, and lightly golden on top.
Cool and plate
Cool muffins in tin for 5–10 minutes. Run a knife around each muffin and lift onto a rack to cool fully. Portion muffins into airtight containers, refrigerate up to 4 days, and serve with baby carrots, cucumber sticks, or sliced bell pepper for added fibre and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.