Skillet Cheesy Egg Muffins
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 40 minutes
Skillet Cheesy Egg Muffins sits in the Breakfast section of Regbie. The card serves 6 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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
Method
Warm 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.
Tip in 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!
