
Makes 12
Ingredients
- 2 TBSP extra-virgin olive oil or coconut oil 2 medium leeks, trimmed, halved lengthwise, and cut crosswise into thin half-moons
- 2 garlic cloves, finely chopped
- 10 large eggs
- 1/2 cup canned coconut milk (full fat)
- 2 TBSP finely chopped fresh dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Directions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- Heat the oil in a large skillet over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until the leeks are tender but not brown, 6-8 minutes.
- Transfer to a large bowl.
- Add the eggs, coconut milk, dill, salt, and pepper. Whisk to combine.
- Divide the mixture evenly among the lined muffin cups.
- Bake for 22-25 minutes until golden brown and puffed.
- Serve immediately.

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