🍔 Cheeseburger Muffin Cups

Stovetop + Fridge + Microwave | No oven required

12 Muffin Cups | 184g Protein | 18g Carbs

Prep Time: 10 Minutes | Cook Time: 15 Minutes

Chill Time: 1–2 Hours

Simple, high-protein, carnivore-friendly, and perfect for busy weeks.

One of the things I've been focusing on lately is finding simple meals that make healthy eating easier. When life gets busy, it's tempting to reach for convenience foods, so I'm always looking for recipes that can be made ahead, stored in the fridge, and reheated in minutes.

These Cheeseburger Muffin Cups quickly became a favorite. They're rich, satisfying, and made with just a handful of ingredients. I originally made them without bacon, and honestly, I loved them just as they were. The cream cheese keeps them moist and flavorful, while the eggs help everything hold together once chilled.

They're great for breakfast, lunch, dinner, or a quick snack when you need something filling.

Ingredients

• 2 lbs ground beef

• 8 oz cream cheese, softened or cubed

• 2 eggs

Instructions

Step 1: Brown the Beef

In a large skillet, brown the ground beef over medium heat until fully cooked.

Drain excess grease if desired.

Step 2: Add the Cream Cheese

Add the cream cheese to the hot beef and stir until completely melted and combined.

Step 3: Add the Eggs

Remove the skillet from heat and allow the mixture to cool for about 5 minutes.

In a small bowl, beat the eggs.

Stir the eggs into the beef mixture until fully incorporated.

Allowing the mixture to cool slightly helps prevent the eggs from scrambling.

Step 4: Fill the Muffin Tin

Lightly grease a muffin tin or use silicone liners.

Spoon the mixture into the muffin cups and gently press down with the back of a spoon.

Step 5: Chill

Refrigerate for 1–2 hours until firm.

If you're short on time, place them in the freezer for 30–45 minutes.

To Serve

Microwave for 30–60 seconds until warmed through.

For extra richness, add a small pat of butter on top before serving.

What I Ate Instead

The day I made these, my kiddo and I went with the Extra Creamy Version (found below). We popped the muffin tins into the fridge to set for roughly 3 hours. Once we took them out and microwaved them, we quickly realized we found a new favorite! Can't wait to add some of these other variations to our list!

Variations

Bacon Cheeseburger Muffin Cups

Add:

• 8–10 slices bacon, cooked and crumbled

Stir the bacon into the beef and cream cheese mixture before adding the eggs.

Extra Creamy Version

Add:

• 1 cup cottage cheese

Stir the cottage cheese into the beef and cream cheese mixture before adding the eggs.

The result is softer, creamier, and packed with even more protein.

Loaded Version

For the richest version, combine:

• 2 lbs ground beef

• 8 oz cream cheese

• 1 cup cottage cheese

• 8–10 slices bacon, cooked and crumbled

• 2 eggs

This version reheats beautifully and works well for meal prep throughout the week.

Notes

A standard 12-cup muffin tin will usually make 12 large muffins with enough mixture left for another 6–10 smaller muffins, depending on how full you fill each cup.

I like keeping a batch in the refrigerator for quick meals throughout the week. They're simple, satisfying, and proof that healthy eating doesn't have to be complicated.

Tracking Information

Entire Recipe

• Protein: 184g

• Carbs: 18g

Per Muffin Cup (12 Muffins)

• Protein: 15.3g

• Carbs: 1.5g