Are you tired of boring, bland breakfast options that leave you hungry and unsatisfied? Get ready to transform your morning with these incredible Hard Boiled Egg and Cheddar Muffins that are not just delicious, but also gluten-free and packed with protein! These muffins are the perfect blend of convenience, nutrition, and mouth-watering flavor that will make your taste buds dance and keep you energized throughout the morning.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 muffins
Ingredients
- 6 hard boiled eggs
- 1 cup shredded cheddar cheese
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a 6-cup muffin tin with silicone liners or parchment paper cups to prevent sticking.
- Carefully peel the hard boiled eggs and chop them into small, uniform pieces. Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and black pepper. Whisk the dry ingredients thoroughly to ensure even distribution.
- Add the chopped hard boiled eggs and shredded cheddar cheese to the dry ingredient mixture. Gently fold the ingredients together, ensuring the eggs and cheese are well distributed.
- Using a spoon or ice cream scoop, evenly distribute the mixture into the prepared muffin tin, filling each cup to about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
Tips
- For the best texture, ensure your hard-boiled eggs are chopped uniformly to distribute flavor evenly.
- Use fresh, high-quality cheddar cheese for maximum flavor impact.
- Don't overmix the batter - gently fold ingredients to keep the muffins light and fluffy.
- For extra moisture, you can add a tablespoon of Greek yogurt to the mixture.
- Allow muffins to cool slightly before removing from the tin to prevent breaking.
- These muffins freeze beautifully - make a double batch and store for quick breakfasts!
- Experiment with different cheese varieties like sharp cheddar or pepper jack for unique flavor profiles.
Nutrition Facts
Calories: 219kcal
Carbohydrates: 6g
Protein: 13g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 328mg
