Fluffy Baked Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.2
- Total Fat: 9.2 g
- Cholesterol: 196.3 mg
- Sodium: 348.2 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 3.5 g
- Protein: 11.3 g
View full nutritional breakdown of Fluffy Baked Egg Muffins calories by ingredient
Introduction
Gluten free and amazingly delicious!!! Blatantly stolen from http://healthyrecipesblogs.com/2011/06/14/egg-muffins/ Gluten free and amazingly delicious!!! Blatantly stolen from http://healthyrecipesblogs.com/2011/06/14/
egg-muffins/
Number of Servings: 12
Ingredients
-
Non-stick olive oil spray
12 large eggs
1/2 cut plain fat free Greek yogurt
1 tbsp coconut flour
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/4 tsp black pepper
1 cup sharp cheddar, shredded (or marble jack)
Tips
The recipe is easily halved. Leftovers will keep in the refrigerator for up to a week. Reheat for 10-15 seconds in a microwave for a quick breakfast. If desired, mix in some raw veggies like green onion, tomato or spinach when stirring in the cheese. Yum!
Directions
Preheat oven to 375 degrees.
Whisk eggs, yogurt, coconut flour, and all spices in a large bowl. Using a fork, stir in the cheese.
Spray the muffin tin with olive oil spray to prevent sticking. Pour mixture into the cups, filling them almost to the edge.
Bake 30-35 minutes or until muffins are set, puffed and lightly browned and a toothpick inserted in teh center comes out clean.
Allow to cool for 5 minutes until easier to handle then remove to wire rack.
Serving Size: Makes 12 single serving muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CPALMER72.
Whisk eggs, yogurt, coconut flour, and all spices in a large bowl. Using a fork, stir in the cheese.
Spray the muffin tin with olive oil spray to prevent sticking. Pour mixture into the cups, filling them almost to the edge.
Bake 30-35 minutes or until muffins are set, puffed and lightly browned and a toothpick inserted in teh center comes out clean.
Allow to cool for 5 minutes until easier to handle then remove to wire rack.
Serving Size: Makes 12 single serving muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CPALMER72.