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Cheesy Coconut Egg Muffins – vegetarian recipe
Stav Kogan

Cheesy Coconut Egg Muffins

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. A splash of coconut milk makes them unbelievably flu
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffin
Calories: 135
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (14 g / 0.49 oz) butter
  • 1 medium tomato, finely diced
  • ½ cup (75 g / 2.65 oz) diced yellow onion
  • 12 large eggs
  • ½ cup (120 ml / 4.1 fl oz) canned coconut milk
  • ¼ cup (25 g / 0.88 oz) sliced green onion
  • Salt and pepper, to taste
  • 1 cup (112 g / 4 oz) shredded mozzarella cheese
  • For the creamiest texture, use full-fat canned coconut milk. Light or carton varieties will result in a less rich bite.
  • 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.

Method
 

  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.
  10. 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.

Nutrition

Calories: 135kcalCarbohydrates: 2gProtein: 9gFat: 10.5g

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