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Healthy Egg Muffins

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.

Healthy Egg Muffins

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.

Healthy Egg Muffins

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.

Healthy Egg Muffins

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.

Healthy Egg 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.

Healthy Egg Muffins

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.

Healthy Egg Muffins

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

ENJOY ♥

Healthy Egg Muffins

Healthy Egg Muffins

Healthy Egg Muffins

5 from 4 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings 12 egg muffins
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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.

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

 

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Reader Interactions

Comments

  1. Kelsie | the itsy-bitsy kitchen says

    6th August 2018 at

    5 stars
    These are such a great idea! They’re like little mini frittatas :). And mini food is just better than regular! Have a great week, Ashika!

    Reply
  2. Kelly Lynns Sweets and Treats says

    6th August 2018 at

    Yum! I love egg muffins! These are perfect for prepping breakfast ahead of time for busy mornings. Love that spice too 🙂

    Reply
  3. Laura says

    6th August 2018 at

    Ashika, these are perfect to have on hand for school mornings! Thanks for the delicious recipe!

    Reply
  4. Leanne | Crumb Top Baking says

    7th August 2018 at

    5 stars
    Love egg muffins! I usually make a batch on Sundays for the week. It’s so convenient to grab one with an English muffin and have a quick breakfast or lunch ready to go! Love that you loaded these with so many diced veggies!

    Reply
  5. neil@neilshealthymeals.com says

    7th August 2018 at

    5 stars
    Egg muffins are one of my favourite weekend breakfasts Ashika. They make a change from having porridge every other day of the week! 🙂

    Reply
  6. Maria | kitchenathoskins says

    9th August 2018 at

    5 stars
    These are so adorable fun sized, so healthy and full of flavor. I love the feta in here Ashika. Egg muffins are one of my favorites to stock up over the weekend, would love try this variation sometime.

    Reply
  7. Thao @ In Good Flavor says

    10th August 2018 at

    These look fabulous, Ashika! I love the fact that they can be made ahead for breakfast on-the-go. All that color means there is a lot of good nutrition too!

    Reply

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Welcome to my blog on simple gardening ideas and easy to follow recipes. I love cooking with fresh herbs and veggies,so I grow my own, and I will show you just how easy it really is. Enjoy!

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