These are a great make-ahead option for breakfasts, especially when you have little time. I’ve adapted this recipes for the one from Clean Eating Magazine to make it a bit easier. These muffins have a less “eggy” texture due to the almond flour that is added. I also experimented with coconut flour, but I found the almond flour just worked better.

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Egg Muffins
Vegetable-filled breakfast muffins full of protein and fiber to get your through the morning
Course Breakfast
Cuisine Egg Dishes
Prep Time 10 min
Cook Time 20 min
Servings
muffins
Ingredients
Course Breakfast
Cuisine Egg Dishes
Prep Time 10 min
Cook Time 20 min
Servings
muffins
Ingredients
Recipe Notes

Preheat oven to 350°F. Mist cups of a standard muffin tin with cooking spray..

Melt coconut oil or mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes. Add spinach/kale and cook 1 minute more. Add cooked sausage. Mix and divide between the muffin cups. Set aside

In a blender or large bowl, mix eggs, egg whites, almond or coconut flours, nutritional yeast, salt and black pepper. 
Divide egg mixture among prepared muffin cups, filling each about 3/4 full. Bake until puffed up and lightly golden, about 
20-25 minutes. Let cool for 5 minutes before serving. Enjoy with a piece of fruit or slice of bread!

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