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Egg Puff-Muffins


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  • 3 large eggs
  • 1/2 cup half-n-half (or heavy cream mixed with water to make 1/2 cup)
  • 1/4 cup chopped green onions with tops
  • 1/4 cup shredded cheese - (1 oz)
  • =(the Kraft Taco Shredded Cheese mix works great!)
  • 2 tablespoons jalapeño nacho slices drained (or 2 tbspns chopped ripe olives plus a generous shake of Tobasco)
  • 1/3 cup Atkins Bake Mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Additional chopped green onions with tops (optional)


Servings 24


Step 1

In preheated 425 degree oven, heat 24 generously greased mini-muffin (1 3/4- by 1-inch) cups.

In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired.

Bake until puffed and lightly browned, about 10 minutes.

This recipe yields 24 puff-muffins; approximately 2 carb grams per puff.

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