Cheddar Sour Cream and Onion Protein Muffins

Prep Time: 15 minutes

Cook Time: 24 minutes

Arrange a rack in the middle of the oven and preheat to 375° F. Generously coat a 12-cup standard muffin tin with softened butter.

Whisk the eggs together in a medium bowl until frothy. Whisk in 1/2 cup of the sour cream. Then add 1 cup of Cheddar cheese, green onions, salt, pepper and garlic powder, stir until blended. Use a 1/4 cup sized measuring cup to pour batter into the muffin cups, filling each evenly, about 3/4 full. Top evenly with remaining 1/2 cup cheese.

Bake until the eggs are set and lightly browned around the edges, 20 to 24 minutes. The muffins will puff up high in the oven but deflate a bit as they cool down. Allow muffins to cool in the pan for 2-3 minutes. Run a butter knife around the edges of each muffin cup to loosen the muffins, then remove them from the pan.

To serve, top with dollops of the remaining sour cream and green onions.

Yield: 12 muffins

Tips:

To build on this recipe base, simply add 1 cup of optional mix-ins such as cooked and chopped bacon, ham or pancetta or cooked spinach, kale or mushrooms.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. To freeze, place muffins on a parchment-lined baking sheet until frozen. Once frozen, transfer to a freezer bag and freeze for up to 3 months. Be sure to allow the muffins to cool completely before refrigerating or freezing.

Reheating Instructions: Oven: Bake, covered with foil, in a 350°F oven for 5–10 minutes, until warmed through. Microwave: Cover egg muffins with a damp paper towel and microwave for 20–30 seconds, until warmed through. Reheating from frozen: Thaw in the refrigerator overnight and follow the reheating instructions in the note above.

Alternatively, skip thawing and microwave from frozen for 1–2 minutes, or until warmed throughout.

Recipe courtesy of Becky Sue Wilberding @bakingthegoods for California Grown x Real California Milk