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Spring Herb Egg Muffins: High-Protein Meal Prep Bites

Close-up of golden Spring herb egg muffins stacked on a white plate, one has a bite taken out showing the fluffy interior.
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Make these fluffy, low-carb egg muffins packed with fresh spring garden herbs for an easy brunch snack or quick keto egg bites meal prep protein.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
  2. In a large bowl, whisk the eggs and milk together until well combined and slightly frothy.
  3. Stir in the chopped chives, parsley, cheddar cheese, salt, and pepper. Mix until the herbs are evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the centers are set and the tops are lightly golden. For a fluffy texture, do not overbake.
  6. Remove the tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them.
  7. Cool completely before storing for your healthy breakfast muffins meal prep.

Notes

  • For best results and easy removal, ensure you grease the muffin tin well or use silicone liners.
  • These keto egg bites reheat well in the microwave for 30 seconds when you need a fast grab-and-go breakfast.
  • You can add cooked, crumbled turkey sausage or diced bell peppers for variety in your spring garden herbs mix.
  • Follow my kitchen adventures on Pinterest for more meal prep protein ideas.

Nutrition

Find it online: https://kitchenuser.net/spring-herb-egg-muffins-meal-prep-brunch/