Absolutely! Here’s a savory, kid-friendly, and protein-packed Cheesy Beef Muffins recipe—perfect for breakfast, lunchboxes, or snacks.
Cheesy Beef Muffins
Ingredients (makes 12 muffins)
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 2 large eggs
- 1 cup milk
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp butter or olive oil (for cooking beef)
- Optional: 1/2 cup cooked vegetables (peas, corn, or bell peppers)
Instructions
- Preheat oven:
- 375°F (190°C). Grease or line a 12-cup muffin tin.
- Cook the beef:
- Heat butter or oil in a skillet over medium heat.
- Sauté onions and garlic for 2–3 minutes until fragrant.
- Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
- Stir in optional cooked vegetables if using. Let cool slightly.
- Mix the batter:
- In a large bowl, whisk together eggs and milk.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring until just combined.
- Combine beef and cheese:
- Fold the cooked beef mixture and shredded cheese into the batter.
- Fill muffin tin:
- Spoon mixture evenly into prepared muffin cups, filling about ¾ full.
- Bake:
- 20–25 minutes, until muffins are set and golden on top.
- Check with a toothpick; it should come out clean.
- Cool and serve:
- Let muffins cool 5 minutes before removing from tin. Serve warm or at room temperature.
Tips
- Cheese: Mix sharp cheddar with mozzarella for gooey texture.
- Add-ins: Chopped spinach, mushrooms, or bell peppers work well.
- Storage: Refrigerate in an airtight container up to 4 days; freeze for up to 2 months.
- Meal prep: Great for grab-and-go breakfasts or lunchbox protein.
If you want, I can also give a miniature, low-carb version that replaces flour with almond flour or oats while keeping it cheesy and savory.
Do you want me to do that?
