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.
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
I’ve always envied people that slay at lunch or dinner meal prep. You know who I’m talking about: people who dedicate an entire Sunday afternoon to cooking up proteins, grains, and vegetables to throw into a line-up of cute and compact containers for the week. But I’ve recently learned that breakfast meal prep is my jam—especially when it’s in the form of cheesy, spongy egg muffins. They’re easy to make and super versatile, so I don’t grow tired of them.
This batch in particular is a favorite. Not only are they packed with melty cheddar and scallions, but they offer a hefty punch of Omega-3 fatty acids. Total brain food. They’re the perfect way to start your morning, follow up your workout, or treat yourself with breakfast for dinner.
Scallion and Cheddar Egg Muffins with King Oscar Sardines.
I’m teaming up with my chums at King Oscar again this year to bring you a collection of inspired recipes that prove just how flexible canned seafood can be. We’re excited to kick the year off with these loaded scallion and cheddar egg muffins. You sardine fanatics out there will love these.
It should go without saying that these fluffy egg bites go perfectly smack dab between toasted English muffins (and slathered in even more melted cheddar). But they’re delicious on their own as well. This recipe makes 12 plump muffins. You can store them in an airtight container in the fridge for up to five days or freeze them individually in freezer-friendly bags.
Re-heating them is a cinch. Just pop them in the microwave for 10 seconds at a time until they reach your desired temp and you’re set! A heart-healthy breakfast, brunch, lunch, post-workout snack, whatever you want it to be, right there ready for you.
How do you make these egg muffins?
Got a muffin tin? Then you’re pretty much set. Whisk an entire carton of eggs in a bowl along with some chopped up scallions and shredded cheddar cheese. Carefully pour the whisked eggs into a lightly greased muffin tin 3/4 of the way up. Top with chopped King Oscar sardines, and some extra scallions and cheddar. Finally, bake these gems in the oven for about 20 minutes and boom—done!
It’s worth noting that I’ve used King Oscar’s Brisling Sardines in Extra Virgin Olive Oil in this recipe, but other varieties would work swimmingly. Think: KO’s Brisling Sardines in Zesty Tomato Sauce, or Mediterranean style! Gotta try them all.
King Oscar’s Brisling Sardines in Extra Virgin Olive Oil.
Whether you use the more common brisling sardines or the small and delicate brisling sardines from the cross-pack, you’re getting a taste of a KO classic. Despite all of the wonderful flavors King Oscar has packed their sardines into, fillets in extra virgin olive oil remain the most popular. This Norwegian favorite is wood-smoked for a mild flavor that can be tossed into anything from pasta to salads. And, of course, egg muffins ;)
As always, King Oscar’s sardines are wild-caught, hand-packed, and kosher-certified without preservatives.
I hope my sardine fans give this one a shot and love it as much as I do! And if you’re hankering more King Oscar products, be sure to check out their store on Amazon.
If you make this recipe, be sure to give me a shoutout on Instagram @killing__thyme.
Scallion and Cheddar Egg Muffins with King Oscar Sardines
- 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
- 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.