📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well with cooking spray or coconut oil. This is important to prevent sticking—trust me, I've learned this the hard way!
2. In a medium bowl, whisk together 6 large eggs. Make sure to get those egg whites really mixed in; you dont want any surprise bits of egg white!
3. Add 1/4 cup of unsweetened shredded coconut and 1/4 cup of finely chopped cooked chicken or shredded pork. I prefer chicken, but pork adds a nice richness! Stir to combine.
4. In a small bowl, mash 1 medium potato (Yukon Gold is my favorite) until mostly smooth. Then finely chop about 1 chipotle pepper in adobo sauce; remember to remove the seeds if you want less heat! Add the mashed potato and chipotle to the egg mixture. Season with salt and pepper to taste. A good pinch of garlic powder is great too!
5. Divide the egg mixture evenly among the greased muffin cups, filling each about ¾ full. Don't overfill; they'll puff up a bit!
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Watch them closely; ovens vary wildly!
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from getting soggy.
8. Once cooled, you can store them in the fridge or freezer as mentioned above. Enjoy these delicious and surprisingly easy egg muffins!