American · Snack
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.
$
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
198Calories
20gProtein
11gFat
2gCarbs
0gSugar
0gFiber
385mgSodium
165mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F). Brush 5 holes of a 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.
2
Build
Divide grated cheddar, chives, parsley, and thyme evenly between the 5 greased muffin holes, distributing herbs and cheese evenly across all holes.
3
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.
4
Cool and plate
Cool muffins in tin for 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large eggs
- 4 large egg whites
- 50g (1.8 oz) sharp cheddar
- 22ml (1.5 tbsp) whole milk
- 2.5 tbsp fresh chives
- 1.5 tbsp fresh parsley
- 1 tbsp fresh thyme
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 0.5 tbsp garlic-infused olive oil