Breakfast Egg Muffins
These breakfast egg muffins are so easy and quick to make! They're made using my coconut flour muffin recipe, eggs and everything but the bagel seasoning! Gluten-free, grain-free, Paleo, low-carb, ketogenic.
Servings: 6 muffins
Ingredients
- 1 batch coconut bread click for recipe
- 3 eggs
- Additional toppings (if desired)
- 1 Tbsp everything but the bagel seasoning optional
Instructions
- Preheat oven to 400F.
- Make one batch of coconut bread dough, and portion into six muffins cups.
- Crack three eggs into the remaining muffin cups.
- Bake in oven for approximately 20-25 minutes, or until the eggs appear done and the tops of the coconut muffins begin to brown.
- Allow to cool for 5-10 minutes.
- Remove eggs and muffins from baking cups.
- Slice muffins and eggs in half and place egg slices inside cut muffins.
- Enjoy!
Notes
Nutrition Facts (per muffin, recipe makes 6 muffins): 156 calories, 11 g fat, 3 g total carbs, 2 g fiber (1 g net carbs), 7 g protein