Scallion and Cheddar Egg Muffins with King Oscar Sardines
These pillowy and cheesy egg muffins are brimming with cheddar, scallions, and Omega-3 rich brisling sardines from King Oscar. They're the perfect meal prep breakfast and they make for a great post-workout snack.
Servings: 12 egg muffins
Equipment
- Muffin tin
Ingredients
- 12 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2-3 scallions, thinly sliced (about 1/3 cup)
- 3/4 cup grated cheddar cheese
- 1 can of King Oscar Brisling Sardines in Extra Virgin Olive Oil, drained and roughly chopped
Instructions
- Preheat oven to 350º F.
- Lightly grease a muffin tin.
- Crack all of the eggs into a large bowl and whisk until eggs are cohesive. Add the salt, pepper, half of the scallions and 1/4 cup of the grated cheddar cheese. Give the mixture a good stir and carefully pour it into each of the muffin cups on the muffin tin, about 3/4 of the way up.
- Top each of the servings with the rest of the scallions, cheese, and evenly distribute the chopped sardines over each one.
- Bake in the oven for 20 minutes, or until the eggs are cooked through.
- Let the egg muffins cool for about 10 minutes before trying to pop them out of the muffin tin. Use a knife along the edges of each egg muffin to help release it from the muffin tin if needed.
- Serve the muffins on their own or on toasted English muffins with a slice of cheese and other additions of your liking.
Notes
Feel free to add other veggies into the mix, like chopped tomatoes, spinach, etc.
For storing: These egg muffins keep in the fridge for up to five days if stored in an airtight container. You can also freeze them individually in freezer-friendly plastic wrap.
To reheat: From frozen or from the fridge, simply reheat the egg muffins in the microwave in 10 second increments until they are warm to your liking.