Egg & Veggie Muffins

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Contributed by: Ashley Collins

Serves: 6

Time: Prep: 5 min. Bake: 20 min.

An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.

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$0.00

An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.

More Information >>

PRODUCT INFORMATION

Ingredients

8 organic free-range eggs
1/3 cup organic almond milk
1 medium carrot grated
2 brocclini chopped
Handful of spinach
7-8 cherry tomatoes, chopped
1/4 tsp organic garlic powder
1/4 tsp organic onion powder
1/4 tsp mustard powder
1/2 tsp organic dried basil
Salt & Pepper to taste
1/2 tsp baking soda
1 tbsp lemon juice
1/4 cup sunflower seeds & organic pepitas

method

  1. Preheat oven to 185 degrees
  2. In a medium sized bowl, whisk eggs and almond milk until frothy.
  3. Gently add in veggies and seasonings.
  4. Mix in baking soda and lemon juice.
  5. Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
  6. Keep in the refrigerator for up to 3 days. Enjoy!
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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