Cheesy coconut egg muffins are the grab-and-go breakfast that turns twelve eggs into a week of easy mornings. Sautéed tomato and onion settle into each cup under a fluffy egg-and-coconut-milk custard, finished with melted mozzarella on top. They bake in 25 minutes, travel well, and sit at just 1.5g net carbs per muffin.
Tired of the same old breakfast routine? Say hello to your new morning obsession! These Cheesy Coconut Egg Muffins are the perfect grab-and-go solution for busy weekdays. They’re incredibly easy to make, packed with protein, and bursting with savory flavor from sautéed tomatoes, onions, and gooey mozzarella. The secret ingredient? A splash of coconut milk that makes them unbelievably fluffy and tender. Let’s get baking!
Ingredients
• 1 tablespoon / 14g (0.49 oz) butter
• 1 medium tomato, finely diced
• ½ cup / 75g (2.65 oz) diced yellow onion
• 12 large eggs
• ½ cup / 120ml (4.1 fl oz) canned coconut milk
• ¼ cup / 25g (0.88 oz) sliced green onion
• Salt and pepper, to taste
• 1 cup / 112g (4 oz) shredded mozzarella cheese
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin tin with cooking spray or butter.
3. Melt the butter in a medium skillet over medium heat.
4. Add the diced tomato and yellow onion, cooking for 3-4 minutes until softened.
5. Divide the cooked vegetable mixture evenly among the 12 prepared muffin cups.
6. In a large bowl, whisk together the eggs, coconut milk, sliced green onions, salt, and pepper until fully combined and slightly frothy.
7. Carefully pour the egg mixture over the vegetables in the muffin cups, filling each about three-quarters of the way.
8. Sprinkle the shredded mozzarella cheese evenly over the top of each muffin.
9. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Allow the muffins to cool in the pan for a few minutes before removing.
Nutritional Information
• Nutrition Facts
• Calories: 135 kcal
• Fat: 10.5g
• Protein: 9g
• Carbs: 2g
• Fiber: 0.5g
• Net carbs: 1.5g (0.05 oz)
Pro Tips
• For the creamiest texture, use full-fat canned coconut milk. Light or carton varieties will result in a less rich bite.
• Don’t overfill the muffin cups! Fill them only about three-quarters full to prevent them from spilling over as they puff up during baking.
• These egg muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds.
• Feel free to customize with other low-carb vegetables like spinach or bell peppers. Sauté them with the onion and tomato before adding to the muffin tin.
FAQ
Q: Are these egg muffins keto-friendly
A: Yes, with only 1.5g (0.05 oz) of net carbs per muffin, these Cheesy Coconut Egg Muffins are a fantastic low-carb and keto-friendly breakfast option.
Q: How do I store and reheat these egg muffins
A: Store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 30-60 seconds until warmed through.
Q: Can I use a different kind of milk
A: For the best results and creamiest texture, full-fat canned coconut milk is highly recommended. Using light coconut milk or other carton varieties will result in a less rich and tender muffin.
Q: Can I add other vegetables or cheese
A: Absolutely! Feel free to customize these muffins with other low-carb vegetables like spinach, mushrooms, or bell peppers. You could also swap the mozzarella for cheddar or feta cheese.
Pro Tips
- Use full-fat canned coconut milk, not light or carton varieties — it is what makes the egg custard unbelievably fluffy and tender rather than bouncy.
- Sauté the diced tomato and yellow onion for 3-4 minutes before dividing them among the cups; precooking drives off moisture so the muffins set instead of weeping.
- Fill each muffin cup only three-quarters full — the eggs puff in the oven and overfilled cups spill over the tin and brown unevenly.
- These are made for meal prep: store in an airtight container in the fridge for up to 4 days and reheat in the microwave for 30-60 seconds.
- Swap in other low-carb vegetables like spinach or bell peppers — dice them small and sauté them with the onion and tomato so they cook through in the same bake.
Frequently Asked Questions
Can I freeze cheesy coconut egg muffins?
Yes — cool them completely, freeze in a single layer, then bag them for up to 2 months. Thaw overnight in the fridge and warm for 30-60 seconds for a fast breakfast.
Can I use a different cheese on top?
The mozzarella melts into that classic golden cap, but cheddar or a Swiss blend works with the tomato and onion too. Keep the amount around 1 cup so the tops brown the same way.
Are these egg muffins keto?
Each muffin has 2g carbs and 0.5g fiber — about 1.5g net — with 9g protein and 10.5g fat. They fit any keto breakfast easily, especially with a side of avocado.
Why did my egg muffins turn out rubbery?
Usually overbaking or too-high heat — pull them once the eggs are set and the tops are lightly golden at 20-25 minutes. The coconut milk keeps them tender when they are not baked past that point.
Recipe card below.
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Cheesy Coconut Egg Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin tin with cooking spray or butter.
- Melt the butter in a medium skillet over medium heat.
- Add the diced tomato and yellow onion, cooking for 3-4 minutes until softened.
- Divide the cooked vegetable mixture evenly among the 12 prepared muffin cups.
- In a large bowl, whisk together the eggs, coconut milk, sliced green onions, salt, and pepper until fully combined and slightly frothy.
- Carefully pour the egg mixture over the vegetables in the muffin cups, filling each about three-quarters of the way.
- Sprinkle the shredded mozzarella cheese evenly over the top of each muffin.
- Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Allow the muffins to cool in the pan for a few minutes before removing.
- Don't overfill the muffin cups! Fill them only about three-quarters full to prevent them from spilling over as they puff up during baking.
