Raise your hand if breakfast in your house is less than calm some mornings?
I know it’s not just my house. I mean, I get it…I’m NOT a morning person. Like at all.
But I have to get up early to get Smalls to school on time.
And while they kiddos may be happy with cereal or toast, I like having egg muffins ready for mornings when we want something a little more filling.
I’ve made egg muffins before, but lately, I’ve been experimenting with adding some ‘healthier’ elements like turmeric and nutritional yeast (instead of cheese).
I’m pretty pleased with how these turned out, and they are really yummy.
The boys didn’t even complain about the number of veggies in them, even though I totally expected these to be my breakfast because of them.
Easy Veggie Egg Muffins
- 5 eggs
- 1 cup egg whites
- 2 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon sea salt
- 1.5 tablespoons nutritional yeast
- 1/4 cup almond milk
- 1/4 teaspoon baking powder
- 1.5 cups broccoli, finely chopped
- 1/2 cup spinach, chopped
Preheat your oven to 350 degrees, and chop your vegetables.
Grab a large mixing bowl.
Add your eggs and egg whites to the bowl.
Next, add all of the seasonings, including the baking powder.
Before you whisk, add in the almond milk (though honestly, any milk will work-just avoid vanilla flavored options).
Add the broccoli and spinach and whisk everything together until everything is combined..
Prep 12 muffins tins with nonstick spray or silicone muffin cups (my preference).
Portion your mixture into the muffin cups, making sure to evenly distribute the vegetables.
You may need to re-whisk while you do this to keep the mixture properly distributed.
Bake the egg muffins in your oven for twelve minutes, then (carefully) rotate the pan 180 degrees.
Don’t worry if your muffins seem to be puffing up – they will deflate once they’re done baking and begin to cool.
Bake the egg muffins for another 14-15 minutes until cooked through. Use a butter knife to make sure that the eggs are completely done.
Broil your muffins on high for 1-2 minutes to brown them, then remove from the oven. Be sure to keep a close eye on them while they broil or they will end up burnt (#truth).
This recipe makes 12 muffins, and it’s so, so good.
The flavor of these is clean and bright and slightly “cheesy” thanks to the nutritional yeast.
You could easily add different vegetables to your preference such as tomatoes (without their seeds), bell peppers, carrots, and celery.
The sky’s the limit on this (though I don’t recommend fruit).
What are your favorite veggies to add to your egg muffins?