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These Boursin cheese egg muffins are so delicious, low carb and easy to make!
These Boursin cheese egg muffins are the ultimate low carb “secret weapon” for anyone who needs a flavorful, protein packed breakfast without the morning chaos. By blending nutrient dense eggs with cottage cheese, you create a velvety, custard like texture that stays incredibly moist even after reheating.
The addition of the signature garlic and fine herb Boursin cheese elevates these from basic meal prep to a gourmet experience. Infusing every bite with a rich, creamy tang that feels indulgent while staying keto friendly.
The magic starts with a quick sauté of broccoli, bell peppers, zucchini, and scallions, which ensures the vegetables are tender and their natural sweetness is unlocked. This medley adds a satisfying crunch and a vibrant pop of color to the muffins, making them as visually appealing as they are delicious.
You don’t have to worry about excess moisture watering down the eggs. Resulting in a perfectly set, savory muffin that holds its shape beautifully on the go.
If you like this recipe, you will also love my Easy Broccoli + Cheddar Egg Biscuits or my Easy Sun Dried Tomato + Spinach Egg Biscuits.
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Boursin Cheese Egg Muffins (Low Carb)
Ingredients
- 1 tbs olive oil
- 3 cups (265 g) broccoli, tiny florets + stems removed
- 1 small red bell pepper, small dice
- 1 medium zucchini, small dice
- 3 scallions, diced
- salt + pepper, to taste
- 5 oz (140 g) Boursin cheese
- 8 eggs
- 1/2 cup (105 g) cottage cheese
- salt + pepper, to taste
Instructions
- Preheat oven to 350℉. Spray the muffin slots with olive oil spray or grease with butter.
- Heat the olive oil in a large skillet over medium-high and sauté the broccoli, pepper, zucchini and scallions for 4-5 minutes. Season with salt and pepper to taste. Transfer vegetable mixture to a plate and set aside.
- In a blender, pulse together the Boursin, eggs, cottage cheese, salt and pepper until smooth. Next, evenly distribute the vegetable mixture to the bottoms of the muffin slots (about 1 heaping tablespoon). Pour the egg mixture on top of the veggies (almost to the top). Bake for 22-25 minutes or until golden brown on the edges. Allow the egg muffins to set in the pan for 10 minutes then transfer to a wire rack.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don’t have Boursin Cheese, just sub in cream cheese or 1/2 cup cottage cheese, sour cream or ricotta cheese.