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Birthday Egg 'Cupcakes' - Foodie goes Primal
Breakfast Fix: Low Carb Breakfast Recipes

Birthday Egg ‘Cupcakes’

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For those of you that don’t know, I’m doing an egg fast this week…

Today is day 4 and I’m starting to convince myself that chocolate Easter eggs may well count as eggs… Just kidding!
But seriously, eggs are a teensy bit less appealing to me these days…

Nevertheless, I’m soldiering on and have 1 more day to go.

Today is also my youngest son’s 2nd birthday! Where did the time go?!

Our birthday tradition has always been to have tea & cake early in the morning, along with singing ‘happy birthday’ and opening of gifts.

Today was no exception, except that I made some yummy egg ‘cupcakes’ that’s totally LCHF- AND egg-fast-friendly!

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The kids loved them and went to school with shiny, buttery faces! LOL
{YOU try and get your kids squeaky-clean  for school – ha!}

Birthday Egg 'Cupcakes'

  • Servings: 4
  • Difficulty: easy
  • Print

You will need:

9 eggs
Pinch of salt
1/2 cup grated Mozzarella cheese
1/2 cup grated mature white cheddar
Butter to serve

Prepare a muffin pan with 12 cupcake holders.

Whisk the eggs and add salt and cheese.
Divide the mixture between the 12 cups and bake at 180C / 325F for 20 minutes.

Serve with a teaspoon of butter on top of each ‘cupcake’.

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This has GOT to be the easiest, quickest breakfast ever!!!

You can have 3 of these as a serving, which is about 2 1/4 eggs.

This also made a nice change to my egg fast meal plan I’m following and is totally within the guidelines.


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