7 Healthy Breakfast Egg Muffins from Sweet Peas & Saffron

7 Healthy Breakfast Egg Muffins (Freezer)

Blog: Sweet Peas and Saffron

Prep Time: 20 min

Cook Time: 20 min

I consider Denise the meal prep queen, which is something I often work on with my clients.

Many of my clients are busy, so meal prep is the key to helping them maintain their goals during the week. This recipe is the perfect solution to that. Healthy breakfast egg muffins? Sign me up.

INGREDIENTS

Base Recipe

  • 8 eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 cups mixed vegetables cut into small cubes (ie: zucchini, onion, bell

  • peppers torn spinach, mushrooms, broccoli florets)

  • 1 cups shredded cheese 1/2 cup reserved for sprinkling muffin tops

  • 1/2 cup all purpose flour

  • 1/2 teaspoon baking powder

Sun Dried Tomato, Spinach & Mushroom Egg Muffins

  • 1/2 cup sun dried tomatoes drained from oil and chopped into small pieces

  • 1 1/2 cups chopped spinach

  • 1 1/2 cups chopped mushrooms

  • 8 eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup shredded cheese

  • 1/2 cup all purpose flour

  • 1/2 teaspoon baking powder

Roasted Red Pepper & Corn Egg Muffins

2/3 cup corn kernels

  • 2/3 cup roasted red peppers chopped

  • 1 1/2 cups spinach chopped

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 8 eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup shredded cheese 1/2 cup reserved for sprinkling muffin tops

  • 1/2 cup all purpose flour

  • 1/2 teaspoon baking powder

Kale, Mushroom & Goat Cheese Egg Muffins

  • 2 cups chopped kale

  • 2 cups chopped mushrooms

  • 1/2 cup crumbled goat cheese

  • 8 eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 cup shredded cheese for tops

QUICK DIRECTIONS

  1. Wet ingredients- in a large bowl or glass measuring cup, stir together the eggs, cheese, salt and pepper and vegetable add-ins.

  2. Dry ingredients- add the flour and baking powder. Mix until completely combined and no lumps remain.

  3. Add to muffin pan- evenly distribute the egg mixture into a muffin pan. Sprinkle tops with reserved cheese.

  4. Bake- for 20-25 minutes, until muffins are baked through and no longer jiggle. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

breakfast, keto, gluten freeKaren Happel