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Home » Blog » Recipes » Cheesy Egg Muffins

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. (Psst! This recipe is primal because it contains dairy.)

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!

Time to make Cheesy Egg Muffins!

Makes 6 muffins

Ingredients:

  • 4 large eggs
  • 2 tablespoons of full fat Greek yogurt
  • Kosher salt
  • 3 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • ½ cup of shredded Cheddar cheese
  • Freshly ground black pepper

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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.

A bowl of whisked eggs with yogurt, cheese, salt, and pepper with a spoon inside.

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!

The batter of cheesy egg muffins divided up into a 6 muffin tin.

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.)

Baked cheesy egg muffins in their muffin tin.

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

Baked cheesy egg muffins cooling on wire rack.

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…


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Six cheesy muffins in a muffin tin.
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Cheesy Egg Muffins

In my attempts to raise little cave kids, I’ve been making a ton of savory grain-free muffins lately. My version turned out pretty good and they LOOKED like muffins, too. So much so that Little-O actually ate one!
Prep Time10 mins
Cook Time20 mins
Cooling time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal
Servings: 6
Calories: 98kcal

Ingredients

  • 4 large eggs
  • 2 tablespoons full fat Greek yogurt
  • Diamond Crystal kosher salt 
  • 3 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • ½ cup shredded cheddar cheese
  • Freshly ground black pepper

Instructions 

  • Preheat your oven to 375°F.
  • Put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisk it all until blended.
  • Add the coconut flour and baking powder into the bowl and mix the batter until it is smooth.
  • Put in the cheese and some freshly ground black pepper into the bowl and stir everything together.
  • Divvy up the batter into silicone cupcake liners. If you have paper liners, line them with coconut oil so they don't stick.
  • Pop the tray in the oven for approximately 20 minutes, rotating the tray halfway though the cooking time. (The muffins are done when the tops of the muffins spring back when you poke them with your finger.)
  • Take the muffins out and let them cool on a cooling rack for 10 minutes. Eat right away!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 98kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Fiber: 1g | Sugar: 1g

 

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