Say goodbye to boring breakfasts! These savory egg muffins are a flavor explosion, packing zesty jalapeño, fresh cilantro, and creamy avocado into one perfect, portable bite. They’re incredibly easy to make and are the perfect solution for a healthy, protein-packed meal on the go. Get ready to transform your morning routine!
Ingredients
• MAKES 12 muffins (2 per serving)
• PREP TIME: 5 minutes
• COOK TIME: 25 minutes
• 8 large eggs
• ½ cup / 120 ml full-fat coconut milk
• ¼ cup / 20 g finely chopped fresh cilantro
• 1 medium Hass avocado, cubed (about 4 oz / 110 g)
• 3 tablespoons nutritional yeast
• 1 jalapeño pepper, seeded and finely diced
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• Pinch of finely ground sea salt
• Pinch of ground black pepper
Instructions
1. Prepare your pan and oven. Preheat the oven to 350°F / 177°C. Line a standard 12-well muffin pan with liners or use a silicone muffin pan.2. Mix the batter. In a medium-sized mixing bowl, add all the and stir until everything is well combined.3. Fill and bake. Divide the batter evenly among the muffin wells, filling each about three-quarters full. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Information
• Per serving (2 muffins)
• Calories: 160
• Total Fat: 11.2 g
• Saturated Fat: 3.7 g
• Cholesterol: 248 mg
• Sodium: 135 mg
• Carbs: 4.4 g
• Dietary Fiber: 1.9 g
• Net Carbs: 2.5 g
• Sugars: 1.1 g
• Protein: 10.5 g
Pro Tips
• & Variations
• Serve with a side of your favorite salsa or sprinkle the tops with cheddar cheese (dairy-free or regular) before baking for an extra flavor boost.
• Store leftover muffins in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.
• To reheat, warm in a 300°F / 150°C oven for 10 minutes or microwave on 50% power for 1 minute to prevent the eggs from becoming rubbery.
• For a coconut-free version, simply replace the coconut milk with any other unsweetened milk of your choice.
FAQ
Q: How long do these savory egg muffins last
A: You can store leftover savory egg muffins in an airtight container in the refrigerator for up to 5 days, which makes them an excellent choice for meal prep.
Q: Are these egg muffins dairy-free
A: Yes, this recipe is naturally dairy-free. It uses full-fat coconut milk and nutritional yeast to create a creamy texture and cheesy flavor without any dairy products.
Q: How do you reheat egg muffins so they aren’t rubbery
A: To best reheat these egg muffins and avoid a rubbery texture, warm them in a 300°F / 150°C oven for 10 minutes. You can also microwave them on 50% power for about 1 minute.
Q: Can I add cheese to this egg muffin recipe
A: Absolutely. For an extra flavor boost, you can sprinkle the tops with your favorite cheddar cheese, either regular or a dairy-free alternative, before baking.
