Cheesy Egg Muffins

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Organic Coconut Flour

  Baker Josef's

  1 oz or 28g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Cheddar cheese

  ½ cup, shredded or 57g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 375°F.
2. In a mixing bowl, blend the eggs, Greek yogurt, and salt until well combined.
3. Add the coconut flour and baking powder to the mixture and blend until smooth.
4. Stir in the shredded cheddar cheese and black pepper.
5. Divide the batter evenly into a silicone muffin tray. Bake for 20 minutes, rotating the tray halfway through.
6. Once baked, the muffins should spring back when gently pressed. Allow them to cool on a rack for 10 minutes before serving.