They are absolutely perfect for breakfast with eggs and avocado or for dinner with a bowl of chili. Before I learned to make keto cornbread, these muffins were my favorite side to serve with no-bean chili. They are so easy to make and so very flavorful! I still make them often, but now I usually have them for breakfast. The combination of cheese, garlic, and cayenne is really good. Almost too good! I find that I tend to overeat them, so I quickly freeze any leftovers.
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. To season: Salt, garlic powder, and cayenne pepper. Almond flour: I use blanched, finely ground flour in these muffins. I don’t recommend using a coarse almond meal. Baking soda: Helps the muffins rise and keeps them tender and fluffy. Cheeses: I use a combination of shredded sharp cheddar and grated parmesan.
Whisk together the eggs, salt, garlic powder, and cayenne. Using a rubber spatula, mix in the almond flour, baking soda, cheddar, and parmesan. At this point, the batter will be thick enough to knead. Using a 4-tablespoon scoop, divide the batter evenly between lined and greased muffin cups. Bake the muffins for about 22-25 minutes in a 350°F oven. Cool them for 10 minutes before serving. They’re also great topped with poached eggs or smashed avocado. Sometimes, I use them like a roll of sorts, serving them with no-bean chili or vegetable beef soup for dinner. You can also freeze these muffins in freezer bags for up to 3 months. It’s easy to defrost them in the microwave.
