These Healthy Egg Muffins make the perfect low carb breakfast or snack. Great to eat if you are on a Ketogenic diet, these muffins are gluten free, full on flavour, minus the carbs.
Delicious and easy to make, these egg muffins are loaded with bell peppers, chives, spinach and feta. I always love make ahead breakfast ideas, they make busy mornings so much easier.
The muffins can be refrigerated for up to a week or frozen for up to 3 months. Just warm in the microwave to reheat or defrost in the fridge overnight.
To make this even better, the vegetables are just diced and shredded and added into the beaten egg mixture. So you do not have to cook the veggies first. Easy, quick and delicious.
In these healthy egg muffins, I used a combination of spinach, peppers, chives and feta. There is also dried chilli flakes and powdered cayenne pepper which I could not resist.
It just gives the muffins a bit of spicy flavour, but it is totally optional. Feel free to and add any other vegetables you prefer into the muffins and top with cheese if you like. The versatility and ease of this recipe are really great.
If however, you are wanting to add tomatoes then it is best to remove the seeds, to avoid getting too much water in the muffins.
MAKING THE HEALTHY EGG MUFFINS
These muffins can be made in a muffin tin, individual ramekins or foil cups. I usually prefer using the foil cups. There is no need for a muffin tin if you are using these cups.
The foil cups are sturdy enough to hold the filling. These cups are non-stick, so there is no added greasing or the need for cooking spray.
You can use either spinach, swiss chard or kale. In this recipe, I used rainbow chard, because that is what is growing in my garden right now. Try to shred or chop the spinach as finely as possible.
This ensures that it is evenly distributed with the other vegetables in the beaten egg.
Red or green bell pepper is diced along with the chives. They are all combined with the beaten eggs and the feta is crumbled into the mixture. Mix well, season to taste and pour evenly in muffin tins, ramekins or foil cups.
Bake for 20 minutes until set. The muffins can be eaten immediately or stored in a container in the fridge for up to one week or in the freezer for up to 3 months.
Whether you are on a low carb diet, need to grab a quick breakfast or snack, then these protein-packed healthy egg muffins are just perfect for you
- 10 large eggs
- 2 cups finely chopped spinach swiss chard or kale
- 1 medium red or green bell pepper diced
- ½ cup chives / shallots finely chopped
- ½ cup crumbled feta
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon dried chilli flakes optional
- Salt and pepper to taste
Beat the eggs well in a large bowl
Combine the remaining ingredients together and mix into the beaten eggs through remaining ingredients.
Divide mixture evenly in greased muffin tin, ramekin or foil cups.
Bake at 350°F / 180°C for 15 to 20 minutes or until the the centre springs back when touched.
Serve warm or store in a container in the fridge for one week or freeze for up to 3 months.