Veggie-Filled 
Egg Muffins

Looking for a healthy grab and go breakfast? These mini frittatas can be made ahead and frozen.
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Veggie-Filled Egg Muffins image

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 8 tbsp almond flour
  • 8 tsp coconut oil
  • 2 cups sliced white mushrooms
  • 1/4 cup chopped 
yellow onion
  • 2 cups baby spinach
  • 4 large eggs
  • 4 large egg whites
  • 5 tbsp plus 1 tsp grated Parmesan cheese, divided
  • 1/8 tsp ground black pepper

Preparation

  1. Preheat oven to 350°F. Mist 8 cups of a standard muffin tin with cooking spray.
  2. In a bowl, combine almond flour and coconut oil. Divide evenly among bottoms of the
8 prepared muffin cups and pat to flatten. Bake until lightly golden, about 10 minutes.
  3. Mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes. Add spinach and cook 1 minute more. Transfer cooked vegetables to a bowl; set aside to cool 5 minutes.
  4. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese and black pepper. Add vegetables to bowl and stir to combine. Divide egg mixture among prepared muffin cups, filling each about 3/4 full. Sprinkle remaining 4 tsp cheese over top. Bake until puffed up and lightly golden, about 17 minutes.

Nutrition Information

  • Serving Size: 2 muffins
  • Calories: 299
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 192 mg
  • Fat Content: 23 g
  • Fiber Content: 3 g
  • Protein Content: 17 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 270 mg
  • Sugar Content: 2 g
  • Polyunsaturated Fat Content: 3 g