Dairy-Free,  Featured,  Quick Recipes

Breakfast Egg Muffins

I love making these during the weekend and then sticking them in the freezer as a way to meal prep for the week! They stay great in the freezer and only take a few minutes to warm up in the morning. I used tomatoes, arugula, spinach, and red onions, but you can use any veggies you have on hand. I made them a little healthier by using 4 whole eggs and then 4 egg whites, so it’s roughly one egg yolk per muffin. They’re a perfect way to have a quick and healthy breakfast!

Makes 10 medium muffins

Ingredients

  • 4 whole eggs
  • 4 egg whites
  • 1/4 red onion, diced
  • 1 medium tomato, diced
  • 1 cup arugula, shredded
  • 2 cups spinach, shredded
  • Salt
  • Black pepper

Recipe:

  1. Preheat your oven to 350º F
  2. Spray a muffin pan with oil
  3. Dice a medium tomato and 1/4 of a red onion
  4. Rinse off the arugula and spinach, and then place them in a paper towel and wring out as much water as possible. This step is essential to ensure your muffins don’t turn out watery!
  5. Shred the arugula and spinach into smaller pieces with a large knife
  6. Mix all the vegetables in a mixing bowl and set aside
  7. Whip together the 4 eggs and 4 egg whites in a separate bowl, add salt and black pepper
  8. Pour a small layer of the egg mixture into each of the muffin slots
  9. Fill each muffin slot with the veggie mixture almost fully to the top
  10. Pour the remaining egg mixture over the veggies
  11. Top with a sprinkle of a little more black pepper
  12. Place into the oven for 25 minutes, serve hot!

Enjoy and please leave any feedback or suggestions in the comments below!

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