These Green Onion and Cheese Egg Muffins make good use of ingredients you likely already have in your fridge. Plus, they’re the perfect meal-prep solution for busy families!
Hello, hello to you all! I’m stoked to be back with another recipe: and this one is FANTASTIC for busy families.
For those of you who don’t know me, I’m Lisa Favre and I am a regular recipe contributor here on Ideas for the Home by Kenarry. I’m also a seasoned food photographer and blogger. My website, Sugar Agenda, is all about making good food a daily ritual.
My friends and family all know it… I hate making lunch. I am not even exaggerating: lunch cuts right in the middle of my workday when I’m in the zone and totally focused. Plus, I always associate lunch with brown bag meals consisting of cold, soggy sandwiches and packaged snacks.
But boy… do I have a solution for you!
I’m always on the prowl for making lunch easier and more delicious. In fact, I did this with my Peanut Sauce Udon Noodles and now it’s a lunch that our family has on rotation.
I first discovered egg muffins when my husband tried out the Keto diet. I always loved the idea of it because it was quick for him to prepare and yielded in delicious results.
Then I thought: why not prepare egg muffins for lunch? So during one of my lunch breaks, I looked through my fridge and found that I had ingredients that would make a wonderful flavor combination. A few moments later, my Green Onion and Cheese Egg Muffins came to life! Keep on reading to learn how to make a batch of your very own!
How to Make Green Onion and Cheese Egg Muffins
Busy day? Looking for an easy lunch solution? Check out this recipe for Green Onion and Cheese Muffins for a quick and delicious mid-day bite!
What you need:
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Kitchen or Craft/DIY Tools Needed:
Supplies or Ingredients Needed:
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
Tips for Making the best Green onion and cheese Egg Muffin cups:
Be sure your green onions are dry
One thing that many people often complain about egg muffins is that they get too spongy.
The sponginess comes from the moisture of different ingredients, so to avoid this, after rinsing and cleaning your green onions, dry them thoroughly before chopping and adding into the egg mixture.
You don’t necessarily need Paper Muffin Liners
If desired, you can skip the paper muffin liners for this recipe. To ensure little to no mess for your muffin tins, be sure to generously spray each section with cooking oil to prevent the egg muffins from sticking.
Can I have these for breakfast?
Absolutely! The best thing about egg muffins is that you can have them at any time of the day. I choose to have them for lunch because they’re delicious and easy to put together – which is ideal for my daily routine.
Green Onion and Cheese Egg Muffins
- 6 large eggs
- 3 tbsp heavy cream
- Salt and pepper to taste
- ½ cup green onion chopped
- ½ cup shredded cheddar cheese
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners (for this recipe, you’ll only need to line 6 sections)
- Beat eggs in a large bowl and then add in cream, salt and pepper. Mix well.
- Add green onion and cheddar cheese.
- Pour the egg mixture into the muffin tins (filling each section about 2/3 full). Bake for 20 – 25 minutes or until a toothpick comes out clean when inserting in the center.
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