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 butter
• 1 medium tomato, finely diced
• ½ cup / 75g diced yellow onion
• 12 large eggs
• ½ cup / 120ml canned coconut milk
• ¼ cup / 25g sliced green onion
• Salt and pepper, to taste
• 1 cup / 112g 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
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 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.
