Veggie-filled egg muffins
Veggie-filled egg muffins are a nutritious breakfast option packed with mushrooms, spinach, and cheese. This simple recipe involves sautéing vegetables and combining them with eggs and almond flour before baking.
Cook time 40 min
Prep time 12 min
Ingredients:
2 cups almond flour8 tsp coconut oil
2 cups mushrooms
1/4 cup onion
2 cups spinach
4 eggs
4 egg whites
1/4 cup grated parmesan cheese
1/4 tsp black pepper
4 tsp grated parmesan cheese
Veggie-filled egg muffins are a nutritious and delicious option for breakfast or a quick snack. They are packed with vegetables and protein, making them a perfect choice for a healthy and satisfying meal. These muffins are also versatile and can be customized with your favorite veggies and seasonings.
Instructions:
- Wash and chop the mushrooms into small pieces.
- Finely chop the onion.
- Rinse and chop the spinach leaves.
- In a medium-sized skillet, heat 4 tsp of coconut oil over medium heat.
- Add the chopped mushrooms and onions, and sauté until they become tender and the onions are translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook for another 2 minutes, or until wilted. Remove from heat and set aside.
- In a large bowl, whisk the 4 whole eggs and 4 egg whites together until well combined.
- Mix in the almond flour, 1/4 cup of grated Parmesan cheese, and black pepper.
- Add the sautéed vegetables to the egg mixture. Stir thoroughly to ensure the vegetables are evenly distributed.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle the remaining 4 tsp of grated Parmesan cheese evenly over the top of each muffin.
- Place the muffin tin in the preheated oven.
- Bake for 20-25 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before removing.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for longer storage; reheat them in the microwave or oven when ready to eat.
By following these steps and tips, you'll have a batch of delicious, veggie-filled egg muffins ready to enjoy. They are a convenient, make-ahead meal that ensures you start your day with a nutritious boost. Feel free to experiment with other ingredients to make this recipe your own!
Veggie-filled egg muffins FAQ:
Bake the veggie-filled egg muffins at 375°F (190°C) for 20-25 minutes. They should be set and a toothpick inserted into the center should come out clean.
The egg muffins are done when they are firm to the touch and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, they need more time.
Yes, you can store leftover egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen and reheated in the microwave or oven.
You can substitute almond flour with coconut flour or another nut flour, but be aware that the texture and taste may change slightly. If using coconut flour, reduce the amount, as it absorbs more liquid.
Absolutely! You can customize the egg muffins with your favorite vegetables, such as bell peppers, zucchini, or broccoli. Just make sure to sauté them until tender before mixing them into the egg mixture.
Cooking Tips:
- Preheat the oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
- Chop the vegetables into small, even pieces to ensure they cook evenly.
- Whisk the eggs and egg whites together thoroughly to create a consistent mixture.
- You can use different vegetables if you prefer, or add herbs and spices for extra flavor.
- Allow the muffins to cool slightly before removing them from the tin to help them hold their shape.
- These muffins can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition Facts
8 ServingsCalories 300kcal
Protein 13g
Carbohydrates 8g
Fiber 3.71g
Sugar 2.04g
Fat 24g
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