- 4 eggs
- 1/4 cup butter, melted
- 1/4 cup water
- 1/4 teaspoon sea salt
- 1/3 cup almond flour
- 1/4 cup flax seed meal
- 1/4 teaspoon baking soda
- 1/4 cup shredded Cheddar cheese (such as Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese), plus more for sprinkling
- 2 tablespoons chopped fresh thyme
- Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.
- Bake in the preheated oven until golden on top, 13 to 14 minutes.
04/26/2018
recipepes.com
Cheesy Grain-Free Protein Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
