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Egg & Veggie Protein Muffins

These savory gluten-free, protein-packed egg muffins (not to be confused with an Egg McMuffin – yikes) are a game changer if you’re bored with your usual breakfast routine. Plus, they’re quick and easy to make, have a great texture with crispy edges, & are paleo-friendly.

Of course, you can use any veggies you like, but here’s one of our favorite combinations:

Ingredients

  • 1 tablespoon olive oil
  • 4 whole eggs
  • 4 egg whites
  • 1 cup baby spinach, chopped
  • 1 cup red pepper, chopped
  • 1/2 cup cherry tomatoes, chopped and squeezed to remove excess juice
  • 1/4 cup chives, chopped
  • 2 cloves garlic, minced
  • Salt & pepper to taste

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cook the chopped pepper and cherry tomatoes in a sauté pan with the olive oil over medium heat for about 5 minutes or until tender.
  3. Lower the heat to medium-low and add in the spinach, chives, garlic, & salt and pepper and cook for another 2 minutes.
  4. Meanwhile, whisk together the eggs and extra egg whites in a large bowl.
  5. Dump the sautéed veggies into the whisked eggs and mix until well combined.
  6. Grease a muffin tin with olive oil and pour the batter into the muffin tin, leaving about 1/4 inch of space at the top of each muffin.
  7. Cook for about 15 minutes until the muffins puff up and are slightly browned at the edges.
  8. Let them cool for a few minutes and then serve with your favorite salsa, hot sauce, or some chopped fresh herbs. Enjoy!