Monday, August 11, 2014

Easy Egg Muffins (Gluten Free)

I have never been a 3-meal-a-day kind of girl... I eat something small every hour or two starting from when I wake up in the morning until dinner time! I have found snacking instead of eating large meals keeps me going all day and I never get too hungry or too full. So for a "snacker" like me, these Easy Egg Muffins make the perfect mid-morning snack!

 

And I bet you'd never believe one of these delicious cheesy, bacon-y, savory egg muffins is less than 100 calories?! Yup... believe it! Each of these little protein-packed, healthy egg muffins are less than 90 calories, have 6 grams of protein AND they are gluten free!


The great part about these egg muffins is that you could use so many different fillings in them... and you can make them in advance to grab on the go! Just warm a couple muffins up in the microwave for about 30 seconds and you’ll have a delicious, light and healthy breakfast (or snack) to start your day.

Easy Egg Muffins (Gluten Free)
original recipe from thescienceofeating.com
makes about 12 muffins

Ingredients:
6 eggs/12 egg whites
2 cups fresh spinach, chopped
4 oz. fresh mushrooms, chopped
1 tbsp. extra virgin olive oil
1 tbsp. onion, finely diced (I use 1/2 tsp. onion powder)
1 garlic clove, minced
3 tbsp. turkey bacon bits
1 cup reduced fat cheddar cheese, shredded
1 tbsp. non fat plain greek yogurt
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)

Directions:
1. Preheat oven to 350 degrees.
2. In a large pan, heat olive oil.
3. Add onion, garlic and mushrooms and cook for about 1-2 minutes. Then add spinach and cook until wilted, about 2-3 more minutes. Mix in the bacon bits & set aside.


4. Place spinach mixture on a paper towel to soak up any excess moisture.
5. In a bowl, whisk together the eggs/egg whites, greek yogurt, & cheese. Season with the salt and pepper.
6. Add the spinach mixture and stir until well-combined.


7. Either use a silicone muffin pan or lightly spray muffin pan with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin, fill each about ¾ of the way full.


8. Bake for about 25 minutes or until the tops of the muffins have turned a very light golden brown.


9. Remove muffins from oven, let pan stand for a few minutes. Place egg muffins on rack to cool completely, then refrigerate to store.

Other Ingredient Options:
Red or Green Peppers, Pepperjack or Swiss cheese, Red pepper flakes



These egg muffins taste just as delicious as they look... you'd never know you were eating a nutrient-rich, low-carb, high-protein muffin! Yuuuuuummmmm.... such a light and healthy breakfast. A great way to start the day :)

ENJOY!

- Janel

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