Healthy Green Egg Muffins Recipe (2024)

Breakfast can sometimes be a struggle. You want to eat well but you’re tired and nothing’s ready and… you’re tired. It can be particularly hard to juggle breakfast if it’s a busy morning and you have to be out of the house early.

When I know we’re going to have a busy morning and I might not have time to prepare a healthy breakfast, I like to plan ahead and have something ready to go. These Healthy Green Egg Muffins are the perfect solution!

These egg muffins are full of protein and veggies. You can prepare them the night before your busy morning and then quickly warm them through the next morning. A fast, healthy, delicious breakfast that didn’t steal a ton of time away from your morning!

You could even make these on Sunday evening to enjoy throughout the week. Plus, they are easily portable. So, if you need to grab them and eat on the go, you can! They’re also great for kids and and easy food to add to your kid’s lunch box.

Healthy Green Egg Muffins Recipe

Ingredients:

• 5 eggs
• 1 cup egg whites
• 2 teaspoon garlic powder
• 1 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1 1/2 tablespoons nutritional yeast
• 1/4 cup almond milk
• 1/4 teaspoon baking powder
• 1 1/2 cups broccoli, finely chopped
• 1/2 cup spinach, chopped
• 1 stainless steal muffin pan: for mini muffins or regular size

Tip: If you don’t have broccoli or spinach at home, you can use other veggies like shredded carrots, onion, cauliflower, green beans or any other veggies you love.

Directions:

Preheat your oven to 350 degrees. Prep 12 muffins tins with non-stick spray, oil, or silicone muffin cups.

Finely chop your broccoli and spinach and set aside.

Measure the egg whites into a large bowl and then crack your 5 eggs into the bowl. Whisk well. Add the seasonings, nutritional yeast, and baking powder to your eggs and mix well.

Stir in the almond milk.

Add the broccoli and spinach to the bowl and whisk until all of the vegetables are coated with the egg mixture.

Portion the batter into your muffin tins, Make sure that you get an even ratio of veggies and eggs in each cup. You don’t want all your veggies concentrated in just a few muffins!

Place your muffin tin in the oven and bake for 12 minutes. The muffins will look like they are puffing up pretty large but they do deflate, so don’t worry. After 12 minutes rotate the pan and bake for another 14-15 minutes until they are cooked through.

Broil the muffins for 2 minutes and then remove the pan from the oven.

Once you have perfected this recipe, you can experiment with adding in different spices and vegetables. It’s super versatile.

Healthy Green Egg Muffins Recipe

Yield: 12

Prep Time: 5 minutes

Cook Time: 26 minutes

Total Time: 31 minutes

An easy recipe that's great to prepare ahead of time for those busy mornings.

Ingredients

• 5 eggs
• 1 cup egg whites
• 2 teaspoon garlic powder
• 1 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1 1/2 tablespoons nutritional yeast
• 1/4 cup almond milk
• 1/4 teaspoon baking powder
• 1 1/2 cups broccoli, finely chopped
• 1/2 cup spinach, chopped

Instructions

1. Preheat your oven to 350 degrees. Prep 12 muffins tins with non-stick spray, oil, or silicone muffin cups.
2. Finely chop your broccoli and spinach and set aside.
3. Measure the egg whites into a large bowl and then crack your 5 eggs into the bowl. Whisk well. Add the seasonings, nutritional yeast, and baking powder to your eggs and mix well.
4. Stir in the almond milk.
5. Add the broccoli and spinach to the bowl and whisk until all of the vegetables are coated with the egg mixture.
6. Portion the batter into your muffin tins, Make sure that you get an even ratio of veggies and eggs in each cup. You don’t want all your veggies concentrated in just a few muffins!
7. Place your muffin tin in the oven and bake for 12 minutes. The muffins will look like they are puffing up pretty large but they do deflate, so don’t worry. After 12 minutes rotate the pan and bake for another 14-15 minutes until they are cooked through.
8. Broil the muffins for 2 minutes and then remove the pan from the oven.

Notes

Once you have perfected this recipe, you can experiment with adding in different spices and vegetables. It’s super versatile!

Nutrition Information:

Yield: 12Serving Size: 1 Servings
Amount Per Serving:Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 78mgSodium: 176mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 6g

Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.