Directions
Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin pan with cooking spray or butter.
Melt the butter in a medium skillet over medium heat.
Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Divide the cooked onions evenly among the 12 prepared muffin cups.
In a large bowl, whisk together the eggs, coconut milk, sliced green onions, salt, and pepper until smooth and well combined.
Carefully pour the egg mixture over the onions in the muffin cups, filling each about three-quarters full.
In a separate small bowl, toss together the shredded cheddar, Swiss, and grated Parmesan cheese.
Sprinkle the cheese blend evenly over the top of each egg-filled cup.
Bake for 20-25 minutes, or until the eggs are fully set and the tops are lightly golden. The center should not jiggle when the pan is gently shaken.
Let the egg muffins cool in the pan for 5 minutes before running a thin knife or spatula around the edges to loosen and serve.
Do not overfill the muffin cups. Fill them only about ¾ of the way to allow room for the eggs to puff up as they bake, preventing messy overflows.
