Dairy-Free Egg Puff
Light, fluffy, and completely free of dairy, this Dairy-Free Egg Puff is the ultimate breakfast or snack option for those with dietary restrictions or a love of wholesome, clean flavors. Made with creamy coconut milk, olive oil, and a hint of all-purpose flour, these savory muffins puff up beautifully in the oven, creating a golden, airy bite that's both satisfying and versatile. A touch of chives adds optional herbal brightness, while the simplicity of baking ensures a stress-free cooking experience in under 30 minutes. Perfect for meal prepping, brunch spreads, or serving alongside a light salad, these egg puffs are gluten-friendly (with substitution) and packed with flavor. So go ahead—whisk, bake, and enjoy the magic of this healthy, protein-rich treat!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 200 ml Coconut milk
- 30 ml Olive oil
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped chives (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with a little olive oil or use silicone muffin liners.
In a medium-sized mixing bowl, crack the large eggs and whisk them until they are fully beaten and slightly frothy.
Add the coconut milk to the beaten eggs and continue whisking until well combined.
Stir in the olive oil until incorporated into the egg and coconut milk mixture.
In another bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Mix until the dry ingredients are evenly distributed.
Gradually add the dry ingredients into the wet mixture, whisking continually to prevent lumps from forming.
If using, fold in the chopped chives gently into the batter.
Divide the egg mixture evenly into the prepared muffin tin compartments, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg puffs are golden on top and a toothpick inserted in the center comes out clean.
Allow the egg puffs to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature for best taste.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
