Savory Egg and Green Onion Muffins

These savory egg and green onion muffins are fluffy, golden, and packed with protein — a grab-and-go breakfast that works warm from the oven or reheated on busy mornings. Made with kefir, eggs, and fresh green onions, they are as easy as our Oat Muffins with Honey and just as handy for meal prep. Try our Savory Cabbage and Ham Muffins too for another savory bake to keep in the fridge.

Ingredients

• 100 g flour
• 200 g kefir
• 2 raw eggs plus 2 boiled eggs
• 30 g green onions, chopped
• 1/2 tsp baking powder
• Salt and spices to taste

Instructions

1. Mix the kefir, raw eggs, salt, and spices.
2. Add the finely chopped boiled eggs and green onions, then the flour; stir to combine.
3. Divide the batter into muffin molds.
4. Air-fry at 160°C (320°F) for 15 minutes (or bake at 180°C for 20 minutes).
5. Serve with sour cream and fresh herbs.

Tips

• Chop the boiled eggs and green onions finely so every muffin gets an even mix.
• Do not overmix once the flour goes in — a light stir keeps the muffins tender.
• Serve warm with sour cream and fresh herbs, or pack them cold for a picnic or lunchbox. For more breakfast baking ideas, see breakfast recipes on Serious Eats, and try our Fluffy Cottage Cheese Muffins next.

Nutrition

Per 100 g: 97.8 kcal, protein 8.8 g, fat 4.2 g, carbs 5.4 g.