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.
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…
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
Cheesy Egg Muffins
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
