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Cheesy crust egg muffins
2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
Your family will love these handheld egg muffins. Each muffin cup is coated with grated cheese that bakes to form a crisp, salty outer crust encasing biscuit dough and eggs with gooey yolk centers. The recipe is easy to scale up or down as desired; for each serving of two muffins, you’ll need ¼ cup each flour and yogurt for the dough, plus proportionate amounts of cheese, eggs, and the rest. They’re best served straight from the oven, but you can reheat any leftovers in the microwave for about 20 to 30 seconds per muffin (just know that the yolk may become firmly cooked).
Ingredients
White self-rising flour
1 cup(s)
Plain fat free Greek yogurt
1 cup(s)
Cooking spray
12 spray(s)
Grated Pecorino Romano cheese
4 Tbsp
Egg
8 large egg(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Grape tomatoes
8 item(s), finely chopped
Chives
1 Tbsp, chopped