Adventures in full fat, low carb and real food.

Adventures in full fat, low carb and real food.

Basic Egg Muffins

These little “muffins” are an any time staple in my house. They’re great hot or cold and keep for about week in the fridge.

Perfect for taking to work or out and about (pack them when cold or they will go soggy). They can be embellished with any (pre-cooked) meat you like or you can add cheese. I like to sometimes replace the salt with porcini salt for an added zip.

Mix up a big batch on a Sunday and they’ll keep you going all week.

Print Recipe
Basic Egg Muffins
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Put blobs of coconut oil into a muffin/cupcake tin and put into a pre-heated oven (Gas mark 6)
  2. Break eggs into a bowl and whisk lightly.
  3. Add cream and water and whisk together until bubbly. Add salt and pepper to taste.
  4. Pour batter into hot muffin tin. Be neat, don't be neat. You're the one eating them!
  5. Bake for 30 minutes at Gas mark 6 or until they are puffed up and golden.
  6. Leave to cool for a few minutes before removing them to a cooling rack. They will sink down from the the full puffed up-ness.
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