During a difficult time in my life, I discovered a homemade recipe that became my ultimate comfort food – Keto Scallion Egg in a Muffin. This simple recipe not only satisfied my hunger but also warmed my heart and soul. To make it, you will need 4 eggs, 2 chopped scallions, salt, pepper, and a muffin pan.
First, preheat the oven to 350°F. Then, crack the eggs into a bowl and whisk them gently. Add the chopped scallions, a pinch of salt, and a sprinkle of pepper. Mix everything together with love and care. Next, pour the mixture into a greased muffin pan, filling each cup halfway.
Now comes the emotional part. As I placed the muffin pan in the oven, I couldn’t help but think about how much I needed comfort during that tough time. The aroma of the scallions and eggs filled the kitchen, instantly putting a smile on my face. The recipe reminded me of the love and support I had from my family.
After about 15 minutes, the muffins turned golden and were ready to be enjoyed. The moment I took a bite, warmth spread through my body. It was like a hug from within. The flavors blended perfectly, and I felt a sense of peace and contentment.
Whenever I needed a pick-me-up, I would make these Keto Scallion Egg muffins. They not only nourished my body but also healed my soul. Sharing them with my loved ones, like my husband Mark and my children Emily and Ethan, created beautiful memories and strengthened our bond.
Food has a magical way of connecting us to our emotions and well-being. This recipe, with its simplicity and love, became a recipe for my soul. It taught me that sometimes, in the darkest of times, a warm and comforting meal can provide the light we need to keep going.
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Origins of Keto Scallion Egg in a Muffin
The origins of Keto Scallion Egg in a Muffin can be traced back to the popular low-carb and ketogenic diet trends. As people began looking for creative ways to enjoy their favorite breakfast foods while adhering to a low-carb lifestyle, this recipe emerged as a delicious and satisfying option.
Best Time to Enjoy Keto Scallion Egg in a Muffin
Keto Scallion Egg in a Muffin can be enjoyed year-round as a versatile and convenient breakfast option. However, it is especially delightful during the spring and summer seasons when fresh scallions are readily available. The recipe can also be a great addition to brunch menus or enjoyed as a quick and easy meal on busy weekdays.
Perfect Food Pairings with Keto Scallion Egg in a Muffin
Keto Scallion Egg in a Muffin pairs well with a variety of dishes and beverages to create a well-rounded meal. Consider serving it with a side of fresh avocado slices or a mixed green salad for added texture and flavor. For a complete breakfast experience, enjoy it with a cup of hot coffee or a refreshing glass of unsweetened iced tea.
Tips and Tricks to Prepare Keto Scallion Egg in a Muffin
- Ensure you thoroughly grease the muffin tin or use silicone muffin cups to prevent sticking.
- Experiment with different cheese varieties, such as cheddar, mozzarella, or feta, to customize the flavor of your muffins.
- Add additional vegetables or cooked bacon bits to the egg mixture for added variety and texture.
- If following a vegan or dairy-free diet, substitute the cheese with a plant-based alternative or omit it altogether.
- For a quicker cooking time, use a muffin tin with larger cavities to create larger muffins.
Let’s Get Started!
Keto Scallion Egg in a Muffin offers a delicious and convenient way to enjoy a low-carb breakfast. Its simplicity and versatility make it a favorite among those following a ketogenic or low-carb lifestyle. Try this recipe today and experience the joy of a satisfying and flavorful breakfast while staying true to your weight-loss goals. Join our community of food enthusiasts and explore more delicious recipes to enhance your culinary journey.
Ingredients
- Coconut Flour (½ cup)
- The Ultimate Icing Sugar Replacement by Swerve (1 tablespoon)
- Baking Powder (1 tablespoon)
- Salt, Sea Salt (⅛ teaspoon)
- Garlic Powder (⅛ teaspoon)
- Onion Powder (⅛ teaspoon)
- Coconut Oil (4 tablespoon)
- Raw Egg (5 large)
- Scallions (2 medium – 4 1/8" long)
- Raw Egg (6 large)
Instructions
- Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. Bring water in a medium saucepan to a boil. Gently drop 6 large eggs into the water and set a timer for 7 minutes allowing the water to continue to boil.
- Once the 7 minutes are up, drain the boiling water off. Add ice to the top of the pan and cold water. Allow the eggs to chill in the water until cold. Then peel them under a thin stream of cold water.
- In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
- Add in the 5 eggs, garlic powder, onion powder and pulse again.
- Pour batter into a medium sized mixing bowl and add chopped scallions. Allow the mixture to sit for 5 minutes or so until the batter thickens considerably in a dough.
- Evenly scoop batter into 6 mounds using an ice cream scoop.
- Then place a peeled egg into the center of it, forming the dough around the egg.
- Place one egg and dough into each cupcake liner and bake for 16-18 minutes until the dough is cooked through and golden brown.
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