Posted on March 17, 2015 by Jenny Cromack

 

I bet your eyes popped out of your head when you read muffins and  healthy in the same sentence! But we love this healthy breakfast recipe of egg muffins. They are great to have at home, if you have children, kids love them or they are great to take to work or have on the go! Change the ingredients to add variety!

Per Portion – Kcal 80.1 Protein 7.2g Carbs 8g  Fat 2.3g Sat 0.3g

Makes 12

Ingredients

• 3 eggs, large
• 1 + 1/2 cup egg whites
• 3 tbsp ground flax seeds or chia seeds
• 1/4 cup feta cheese, crumbled
• half  tbsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper, ground
• 1 cup quinoa, cooked
• 2 handfuls spinach, coarsely chopped
• 1/2 cup tomatoes packed

Method

1. Preheat oven to 180 place cupcake liners into a 12 muffin tin or you can use a silicone muffin baking pan or individual silicone muffin cups. Also, you could make the egg bake in a baking dish lined with parchment paper and then cut into squares.  A little advice DO NOT bake the egg muffins directly in the muffin tin, they will stick!
2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, garlic powder, salt, pepper and whisk to combine. Add quinoa, spinach,  tomatoes and mix. Fill each muffin with egg mixture 3/4 full. If you have extra mixture add it to another tray but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter.

For best results serve these hot,  however they are great to grab and go in the morning or as an alternative, they are also great as a healthy lunch added to salad and/or roasted veg. Once you have made them they will keep for 5 days if they are placed in a container and left in the fridge. Bulk make them and freeze for up to 3 months.

Voila….a healthy breakfast recipe to keep you going until lunch!!!