Herbed Egg White ‘Muffins

With dill, chives, and goat cheese, baked with Chive Butter

I love eggs! They are the perfect food. If you have the means of owning your own chickens, do it! There’s nothing like the taste of fresh eggs. This is Paleo and Keto friendly and great for snacking as they instantly curb your appetite.

Serves 12 at a buffet

Preheat oven to 375 degrees

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Ingredients

4 cups organic egg whites, you can buy them organic already separated, which work great
3/4 cup crumbled goat cheese
½ cup each fresh dill weed and chive ‘sticks’
2 Tbsp Chive Butter (recipe in butter section)
Pink salt and black pepper, to taste

Instructions

Preheat oven to 375 degrees. Melt the chive butter. Place the paper muffin cups in 12 of the tins. Using a pastry brush, brush the butter in each of the muffin cups. Add a little goat cheese and herbs inside each cup. Season the egg whites with salt and pepper to taste in 1 quart measuring cup. Fill each muffin cup to almost the top with egg whites. Bake for 15- 20 minutes. They will be firm and a bit giggly. Let cool for a few minutes before removing them from the tins. Serve on a platter with other breakfast items you enjoy.