Keto Egg Puffs
Delicious, fluffy bites packed with cheesy, savory, healthy ingredients.
Equipment
- Muffin Tin
- Mixer
- Sauté Pan
Ingredients
- 6 large Eggs
- 0.5 cup Shredded Cheese cheddar, mozzarella, or blend
- 0.25 cup Heavy Cream or full-fat coconut milk
- 0.5 cup Diced Veggies bell pepper, spinach, mushrooms
- Salt & Pepper to taste
- Optional Seasonings smoked paprika, bacon bits, diced ham, sun-dried tomatoes
Instructions
- Preheat your oven to 350°F (175°C) and warm the muffin tin inside.
- Lightly grease the muffin cups with oil or butter just before filling.
- Vigorously whisk the eggs for about 90 seconds or 2 minutes with a mixer.
- Toss shredded cheese with 1 teaspoon arrowroot powder for better texture.
- Sauté watery vegetables like mushrooms or spinach to prevent sogginess.
- Combine eggs, cream, cheese, vegetables, and seasonings in a bowl.
- Pour the mixture into muffin cups, filling them about three-quarters full.
- Bake for 15 to 20 minutes until puffy and firm, checking at 15 minutes.
- Let cool for 5 minutes, then gently loosen with a butter knife.
Notes
Feel free to customize with your favorite seasonings or additional ingredients. These puffs are versatile and perfect for a quick keto snack or breakfast.
