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Easy Gluten-Free Egg Muffins
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Easy Gluten-Free Egg Muffins

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.

Prep Time
5 mins
Cook Time
40 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 12 muffins
Calories: 47 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 5 egg
  • 1 cup egg white
  • 2 teaspoon garlic powder
  • 1 teaspoon Turmeric
  • ½ teaspoon salt sea salt
  • 2 tablespoons nutritional yeast
  • ¼ cup almond milk
  • ¼ teaspoon baking powder
  • 1 cup broccoli finely chopped
  • ½ cup spinach chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 300 degrees Farenheit.
  2. In a large bowl crack the eggs and whisk in the egg whites.
  3. Add in the seasonings and baking powder and mix well.
  4. Stir in the almond milk.
  5. If you haven't already, chop the broccoli and spinach and whisk into the bowl until coated.
  6. Prep 12 muffins tins with either non-stick spray or silicone muffin cups in a mufifn tin.
  7. Portion the batter into each cup making sure to get an even ration of veggies and eggs.
  8. Bake in the oven for twenty minutes then rotate the pan.
  9. Bake another 18-20 minutes until cooked through.
  10. Remove from the oven and let the egg muffins cool completely in the pan before removing them.

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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 47

% 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.