|I managed to make a batch of 11. Notice the burn marks, that's all from this recipe.|
|A close up to see all the ingredients packed in to it.|
For those of you that track calories:
6 liquid eggs servings: 180
1/4 C Sundried Tomatoes: 100
1/3C Almond Flour: 240
1.5 servings of Turkey pepperoni : 105
4 T of Coconut Oil: 480
Total= 1,105 Calories/4 (3 puff servings) = 276 per serving
Coconut oil is really good for you but if you wanted to shave some calories, you may start by cutting back on that. They end up being pretty oily with the coconut oil and the sundried tomatoes (I bought Classico's brand in a jar).
It's amazing how much flavor are in these. If you're like me and just sick of plain eggs, or traditional breakfasts, try this recipe. The garlic and Italian seasonings dominate the flavor but you get a little almond flour and egg texture with it. The flavor is so good you could probably serve these for a unique dinner.
I actually made these a 2nd time already and I used paper muffin cups which helped keep them from sticking to the pan. The biggest problem I have is the cooked eggs sticking to the muffin tin. I didn't have this problem when I cooked the other eggs so not sure what is the different now. I also have issues stretching this recipe into a large # of servings. I made a double batch of this recipe (except for the oil) and it only made 17 cups worth. These are pretty rich with flavor so you do not need many (2-4) to have a hearty breakfast. Still, I highly recommend making these as they taste amazing. What do you recommend for breakfast?