Fluffy Gluten-Free Egg Muffin Cups: A Quick & Healthy Breakfast!
Perfect for busy mornings, these gluten-free egg muffins are packed with protein and customizable veggies. Meal-prepped and ready in 30 minutes, they’re a nutritious, family-friendly breakfast solution.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 eggs
1 cup egg whites
2 teaspoons 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 oven to 375°F (190°C)
Finely chop broccoli and spinach (frozen veggies are fine)
Whisk eggs, egg whites, garlic powder, turmeric, sea salt, nutritional yeast, almond milk, and baking powder until smooth
Fold in broccoli and spinach until evenly distributed
Grease a 12-cup muffin tin and pour mixture equally into cups
Bake for 20–25 minutes until golden and set
Cool for 5 minutes before transferring to a wire rack
Serve warm
Notes
Use silicone liners for easy cleanup
Store in an airtight container for up to 5 days
Add shredded carrots, bell peppers, or vegan cheese for variation
Coconut oil or olive oil can be used to grease the tin
Nutrition
- Serving Size: 1 muffin
- Calories: 65
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://bestdisheasy.com/gluten-free-egg-muffin-cups/