Home » Healthy breakfast ideas » Egg and cheese muffins: cheesy, soft and low carb
5 from 4 votes

☆ Please rate my recipe by clicking on the stars – this helps me to improve and
others to find delicious recipes. Thanks! ☆

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack, Breakfeast
Cuisine American
Servings 12
Calories 147 kcal

Recipe Video


Egg and cheese muffins: like cheddar melted in a bread.

Egg and cheese muffins – soft, creamy and full of melted cheese flavor.
If you like the taste of cheddar cheese, you are going to love this recipe – it takes like cheddar melted in a bread – incredibly delicious. These muffins are low in calories and contain a good amount of protein – so you can definitely have 2-3 for breakfast. They are perfect for weight loss, because of protein intake. You can pair them with a huge salad and make them a perfect lunch or dinner.

egg and cheese muffins

I really enjoy preparing them in advance and having them as a snack during the week. But usually they do not last long and are eaten after baking. Since I really like the combination of cheese and greens I added a little bit of dill to them. If you do not like dill, you add any other greens you like – cilantro, parsley or basil.


How to prepare egg and cheese muffins

Egg and cheese muffins

Low in calories and full of protein these muffins taste like cheddar melted in bread.

Please rate my recipe

5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack, Breakfeast
Cuisine American
Servings 12
Calories 147 kcal

Ingredients
  

  • 160 g cheddar cheese
  • 70 g mozzarella cheese
  • 2 eggs
  • 230 g kefir
  • 25 g vegetable oil
  • 140 g flour
  • 12 g baking powder
  • 2 g sugar
  • a pinch of salt
  • spices
  • dill or other greens

Instructions

  • Grate 160 g cheddar cheese and 70 g mozzarella cheese, add 2 eggs, 25 g vegetable oil, 230 g kefir, 2g sugar, a pinch of salt (if your cheese is very salty, then leave it out) and spices.
  • Combine dry ingredients: 140 g flour and 12 g baking powder. Combine wet and dry ingredients and add dill or other greens you like. Pour into muffin forms and bake at 210 C / 410 F 15-20 mins. Let egg muffins cool for 15-20 mins.

Nutrition

Calories: 147kcalCarbohydrates: 8gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 47mgSodium: 336mgPotassium: 40mgFiber: 0.4gSugar: 2gVitamin A: 241IUCalcium: 244mgIron: 1mg
Tags Easy recipe, High Protein
Tried this recipe?Leave a comment and follow me on instagram. #sportsnacklove. Let me know how you liked it!
Share on Facebook Share on Twitter Pin Recipe

Nutrition facts for the recipe

Nutrition Facts
Egg and cheese muffins
Amount per Serving
Calories
147
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
47
mg
16
%
Sodium
 
336
mg
15
%
Potassium
 
40
mg
1
%
Carbohydrates
 
8
g
3
%
Fiber
 
0.4
g
2
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
241
IU
5
%
Calcium
 
244
mg
24
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.