Step 1

Preheat your oven to 350 degrees.

Step 2

In your mixing bowl, beat 10 eggs to a smooth consistency. Using a hand mixer is fine, but it is not necessary.

Step 3

Shred the raw cheese (ASHLEY20 for 20% off) into the mixing bowl. Fold the cheese into the eggs to combine and add a dash of sea salt (ASHLEYR for 15% off).

Step 4

Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Step 5

Fill each slot (about 3/4 of the way or a little more) of your cupcake baking pan with the egg-cheese batter.

Step 6

Bake the muffins at 350 degrees for 20 minutes.

Step 7

After the muffins are done baking, set your oven to broil and broil the muffins until the tops brown. This should take 30-60 seconds.

Step 8

Note: watch the muffins closely while you broil. Just a few seconds too long on broil can burn them quickly.

Step 9

Once the muffins are done broiling, remove them from the oven and allow them to cool for about 10-15 minutes.

Step 10

Leftovers can be stored in the fridge in an airtight container for 4-5 days.