Easy Egg Muffin Recipe
Protein and veggie packed easy egg muffin recipe using a muffin tin. Make and serve up for breakfast. These freeze nicely for a quick on the go breakfast option.
Ingredients
- 12 eggs
- 1 teaspoon turmeric
- 1.5 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- Pepper to taste
- 1/2 teaspoon baking powder
- 1/4 cup almond or coconut milk
- 7 mushrooms
- 1 cup fresh spinach
- 1/4 jalapeno seeded and chopped
- 1/2 cup feta cheese
- Parmesan for topping
Instructions
- Preheat your oven to 350 degrees, then combine the eggs, milk, and seasonings in a large bowl. Grab a big whisk and whip everything together until frothy.
- Roughly chop the veggies and add them to the bowl, whisking them into the mixture.
- Finally, add in the feta and stir to combine.
- Spray a muffin pan with non-stick spray (or use silicone muffin liners) and using a 1/4 cup measure, pour the mixture into the cups. Sprinkle the top of each "muffin" with parmesan.
- Bake your egg muffins for 15 minutes, then rotate the pan and cook another 12-14 minutes.
- Remove from the oven and let the muffins sit in the pan until cooled.