Easter Egg Muffins with Herbed Cream Cheese Topping
These savory egg muffins are perfect for your Easter brunch. They're quick to prepare, can be made ahead of time, and look fantastic on any holiday table. This is a great alternative to classic scrambled eggs that you can customize to your liking.
Preparation
15 min.
Cook / Bake
20 min.
Servings
6
Calories
250 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 8 largeeggs
- 60 mlmilk
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
- 50 gham(diced)
- 30 gcheddar cheese(shredded)
- 1 tablespoonchives(fresh, chopped)
- 200 gcream cheese
- 1 tablespoonmixed fresh herbs((e.g., parsley, dill), chopped)
- 0.5 teaspoonlemon zest
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk the eggs with milk, salt, and pepper until well combined.
Stir in the diced ham, shredded cheddar cheese, and chopped chives. Mix gently.
Divide the egg mixture evenly among the muffin cups, filling each about two-thirds full.
Bake for 15-20 minutes, or until the egg muffins are set and lightly golden brown. A toothpick inserted into the center should come out clean.
While the muffins are baking, prepare the herbed cream cheese topping. In a small bowl, combine the cream cheese, mixed fresh herbs, and lemon zest. Mix until smooth.
Once the egg muffins are done, remove them from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, pipe or spread a dollop of the herbed cream cheese topping on top of each egg muffin. Garnish with extra fresh herbs if desired. Serve immediately or store for later.
💡 Tipp
Nutrition per serving
Calories
250 kcal
Protein
15 g
Carbohydrates
4 g
Fat
19 g
Fiber
1 g
Recipe on TomTaste: https://tomtaste.com/recipe/easter-egg-muffins-with-herbed-cream-cheese-topping
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