I’ve had made a few attempts at savoury egg muffins, and had mixed results.
First time they were tasty enough but unfortunately the muffin tray just ended up in the bin – coconut flour sticks like dried Weetabix to a breakfast bowl.
Last time I used silicon muffin liners and was much more successful (probably as there was no coconut flour this time) but the recipe called for 3 big bags of frozen spinach, which seemed to take ages to thaw and squeeze all the water out, and I ended up eating them all week which got a bit boring.
This time I’m going to split the batch and do half with pork and the other half with lamb.