Easy Gluten-Free Egg Muffins
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Easy Gluten-Free Egg Muffins
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Savory and loaded with vegetables, this meal prep recipe makes a healthy breakfast. These whole30 egg muffins have a slightly cheesy flavor but without the dairy.
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Ingredients
- 5 eggs
- 1 cup egg whites
- 2 teaspoon garlic powder
- 1 teaspoon Turmeric
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
- ¼ cup almond milk
- ¼ teaspoon baking powder
- 1 cup broccoli finely chopped
- ½ cup spinach chopped
Instructions
- Preheat the oven to 300 degrees Farenheit.
- In a large bowl crack the eggs and whisk in the egg whites.
- Add in the seasonings and baking powder and mix well.
- Stir in the almond milk.
- If you haven't already, chop the broccoli and spinach and whisk into the bowl until coated.
- Prep 12 muffins tins with either non-stick spray or silicone muffin cups in a mufifn tin.
- Portion the batter into each cup making sure to get an even ration of veggies and eggs.
- Bake in the oven for twenty minutes then rotate the pan.
- Bake another 18-20 minutes until cooked through.
- Remove from the oven and let the egg muffins cool completely in the pan before removing them.
Equipments used:
Notes
- Cook the gluten-free egg muffins in silicone muffin cups. Otherwise, they will stick to the sides and have trouble coming out. This makes them easier to meal prep too. Similarly, cooking them in paper cups makes them hard to peel off when re-heating
- Chop the veggies very small so that there are no large chunks and everything cooks through (especially important if the muffins are for very young toddlers)
- Let the muffins cool in the pan slowly so that they don’t deflate immediately out of the oven.
- Cook the gluten-free egg muffins in silicone muffin cups. Otherwise, they will stick to the sides and have trouble coming out. This makes them easier to meal prep too. Similarly, cooking them in paper cups makes them hard to peel off when re-heating
- Chop the veggies very small so that there are no large chunks and everything cooks through (especially important if the muffins are for very young toddlers)
- Let the muffins cool in the pan slowly so that they don’t deflate immediately out of the oven.
- To reheat the muffins, place them in the oven directly from the freezer at 250 degrees Fahrenheit. Heat until cooked through (about 15 minutes). Heating them too quickly will deflate them.
Nutrition Information
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Calories
47kcal
(2%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
167mg
(7%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
263IU
(5%)
Vitamin C
7mg
(8%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 167mg | 7% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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