Nom Nom Paleo

Cheesy Egg Muffins

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In my attempts to raise little cave kids, I’ve been making a ton of savory grain-free muffins lately. This morning, Little-O requested cheesy egg muffins but “no meat or vegetables because I don’t like them.” Le sigh.

Since I knew egg muffins with no fillings would probably collapse upon themselves, I searched the interwebs for cheesy egg muffin recipes with some heft. I found a really tasty looking recipe on Cheeseslave for bacon, egg, & cheese muffins with coconut flour. Since my little bugger requested no meat, I modified the recipe a little by omitting the bacon(!), subbing in Greek yogurt for the bacon grease (I know it’s not EVEN the same), adding an extra egg, and decreasing the oven temperature a little. My version turned out pretty good and they LOOKED like muffins, too. So much so that Little-O actually ate one!

Here’s what I assembled to make 6 muffins:

  • 4 large eggs
  • 2 tablespoons of full fat Greek yogurt
  • 3 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/2 cup of shredded Cheddar cheese
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made them:

I preheated the oven to 375 F.

I put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisked it all until blended.

I added the coconut flour and baking powder and mixed the batter until it was smooth.

Lastly, I put in the cheese and some freshly ground pepper and stirred that together.


I divvied up the batter into paper cupcake liners that I’d painted with melted coconut oil. What a pain in the ass. I ordered some silicone baking cups on Amazon as soon as I finished so I never have to grease cupcake liners again!


I popped the tray in the oven for approximately 20 minutes, rotating the tray halfway though the cooking time. (The tops of the muffins should spring back when you poke them with your finger.)


I took the muffins out and let them cool on a cooking rack for about 10 minutes.


Pretty tasty. Big O complained that they were drier than the mini frittata muffins but I liked that these are more muffin-y. You can’t get the carb addict out of the girl…

Cheesy ‘N Beefy Mini Frittata Muffins

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This morning I asked Big-O what kind of mini frittata muffin he’d most like me to create. Without a second thought, he blurted out, “Meat and cheese. Like a burrito but without the salsa, beans, rice, or tortilla.” Little man, your wish is my command.

Here’s what I assembled to make 12 muffins:

  • 1 pound of grass fed ground beef
  • 1 small onion, minced
  • 1 tablespoon of Arizona Dreaming seasoning
  • 1 tablespoon of ghee
  • Kosher salt
  • Pepper
  • Coconut oil spray
  • 6 large eggs
  • Heaping tablespoon of full fat Greek yogurt
  • 1/2 cup of shredded Mexican blend cheese

Here’s how I made them:

I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.

Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.

I removed the seasoned beef from the skillet and let it cool to room temperature.

You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!

While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).

I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.

I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.

I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.

I know they’re kinda ugly but they were a big hit with the kids. See? You can make all sorts of mini frittata muffins! Just make sure the ratio of eggs to muffins is 1:2. Start cracking them eggs!