Great for portable breakfast or a little snack, or in our case, brunching at the park.
Makes 12 muffins.
Preheat oven at 400.
- 5 eggs
- 8 oz of parm (I used Parmesan Gouda, a soft young cheese from Trader Joe’s), grated
- 2 oz of rosemary ham
- 1 ½ stick of butter (melted)
- Diced dried onion (I eyeball this)
- ⅔ c. of coconut flour
- ½ tsp of baking powder
- 1 TB of flax meal
- 1 TB of olive oil
- ¼ tsp of cayenne pepper (or to taste)
Pinch of salt and pepper.
Microwave the butter, let it cool so it doesn’t cook the egg.
Squeeze out moisture of the ham.
Tear ham into small bits.
Mix wet ingredients and and dry ones separately. Fold in the dry mix slowly to the wet.
Butter the muffin tin well.
Bake on the mid to lower rack for 13-15 minutes, watch for golden brown tops and crisp looking sides.
Allow to cool and shrink 15 min before removing from muffin tin.
Excellent treat, great bread crumb texture. Low carb, fast to bake. Helpful for me and my friends who are trying a ketogenic diet.
Also, somewhat Paleo modified if you are having some dairy.