Best Egg Muffins


Author: Vered DeLeeuw
Yield: 14 egg muffins


  • Nonstick olive oil spray (make your own using a spray bottle)
  • 12 large eggs
  • ½ cup plain whole milk Greek yogurt
  • 1 tablespoon coconut flour
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 1 cup sharp cheddar, shredded
  • ½ cup chopped green onions (green part)


  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil. Place 14 silicone muffin cups on the foil and spray the cups with nonstick spray. It’s important to use silicone cups in this recipe – the eggs tend to stick to a metal muffin tin and even to paper liners.
  2. In a large bowl, whisk together the eggs, yogurt, salt, garlic powder, onion powder, red pepper flakes, black pepper and coconut flour.
  3. With a fork, mix in the cheese and onions.
  4. Fill the prepared muffin cups, almost to the edge.
  5. Bake 30-35 minutes, or until muffins are set, puffed and lightly browned, and a toothpick inserted in center comes out clean.
  6. Allow the egg muffins to cool for 5 minutes until easier to handle, then remove to a wire rack.

Nutrition Per Serving

Serving size: 1 egg muffin; Calories: 106; Fat: 7g; Carbohydrates: 1.5g;Sugar: 0g; Sodium: 195mg; Fiber: 0g; Protein: 8g


Adapted from Kalyn’s Kitchen.

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