These savory, protein-packed egg muffins are light, fluffy, and loaded with rich cheesy flavor and tender beef strips. Perfect for a quick breakfast, brunch buffet, or a portable snack.
Ingredients (Makes 6–8 egg cups)
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6 large eggs – fresh, room temperature for best results
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¼ cup Parmesan cheese – grated, for sharp, nutty flavor
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¼ cup heavy cream – adds creaminess and fluffiness
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Salt & pepper – to taste
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4 cooked beef strips – chopped (or swap with ham, bacon, or turkey)
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½ cup shredded cheddar cheese – melts into a gooey layer
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2 tbsp chopped green onions – for freshness and mild crunch
Instructions
1. Prep the Oven & Pan
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Preheat oven to 350°F (180°C).
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Lightly grease a non-stick muffin tin or line with silicone baking cups to prevent sticking.
2. Whisk the Egg Mixture
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In a large bowl, crack the eggs and add Parmesan, heavy cream, salt, and pepper.
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Whisk vigorously until the mixture is light and frothy – this helps incorporate air for a fluffier texture.
3. Assemble the Muffins
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Evenly distribute cooked beef strips, shredded cheddar, and chopped green onions into the muffin cups.
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Slowly pour the egg mixture over the fillings, filling each cup almost to the top (leave about ¼ inch for rising).
4. Bake to Perfection
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Place in preheated oven and bake for 20–25 minutes, or until the tops are lightly golden and the eggs are set in the center.
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Avoid overbaking — this keeps the muffins moist and tender.
5. Cool & Serve
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Let the muffins cool in the tin for 3–5 minutes before removing.
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Serve warm, or let cool completely and store for later.
Chef’s Tips & Variations
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Extra Fluffiness: Whisk eggs until pale and airy before adding to muffin tin.
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Low-Carb: Skip the cream for a lighter version; use more egg whites for extra protein.
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Vegetarian: Replace beef with sautéed mushrooms, spinach, or bell peppers.
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Meal Prep Friendly: Store in the fridge for up to 4 days or freeze for 1 month; reheat in microwave or air fryer.
Storage & Reheating
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Refrigerate: In an airtight container for up to 4 days.
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Freeze: Wrap individually and store in a freezer-safe bag.
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Reheat: Microwave for 30–45 seconds or air fry at 300°F for 3–4 minutes.