These breakfast egg muffins are a simple combination of eggs, almond milk and your favorite veggies cooked in muffin tins for an easy no fuss breakfast you can walk out the door with.
There really isn’t a whole lot to say about this recipe. It’s quite simple which is why I love it so much. The busier we get in our lives the more I notice that breakfast is the first meal to get thrown out the window.
Well these breakfast egg muffins can help with that. I whisked up some eggs and added almond milk, salt and pepper and whatever veggies I had that day. It just so happens I always have onions, peppers and spinach in my kitchen so that’s what I used.
You can add any variety of veggies ~ ham and cheese, broccoli, little tiny cubed potatoes. It’s completely up to you and what your family likes.
They are super easy to make and can last in the fridge for a week so there’s no excuse to run out the door without breakfast anymore!
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Breakfast Egg Muffins
Description
These breakfast egg muffins are a simple combination of eggs, almond milk and your favorite veggies cooked in muffin tins for an easy no fuss breakfast you can walk out the door with.
Ingredients
Base:
- 12 Organic Cage Free Vegetarian Fed Eggs
- Âľ Cup Organic Unsweetened Almond Milk
- ½ teaspoon Sea Salt
- ÂĽ teaspoon Fresh Black Pepper
Veggies:
- 1 Cup Fresh Organic Baby Spinach, chopped
- ½ Cup Organic onion, diced
- 3 Cloves Organic Garlic, minced
- ½ Cup Organic Red Pepper, diced
- 6–8 Organic Cherry Tomatoes diced (or Fire Roasted canned tomatoes)
Instructions
- Preheat oven to 375° F
- Grease a muffin tin with oil or cooking spray (thoroughly)
- Dice up the onion, pepper and garlic and saute in a small pan with a little oil over medium heat until translucent (approx. 4 min). Add the spinach and set aside to cool
- In a large bowl, combine the eggs, almond milk, basil, salt and pepper and tomatoes
- Add the veggies to the egg mixture to combine
- Fill the muffin tin almost to the top with the eggs and place in the oven on the middle rack to cook for 25 minutes
- Let cool for 5 minutes and using a butter knife go around the edge of the muffin and gently remove fro the pan
- Enjoy warm or cool
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe and hope you do too! 🙂
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My family loves these!!
I tried this recipe for a group of ladies and they loved it! It’s so nice to find a dairy free option for those of us who need to avoid dairy. This one is a winner!
Made this recipe yesterday for our Thanksgiving family brunch! Delicious! Love the dairy-free option and they taste great! I diced and fried 2 potatoes in avocado oil first. Then added them to the mixture. I used spinach, onion, garlic, and tomatoes. The next time I will add the peppers as well.
I will definitely cook these again! Thank you for sharing the recipe! : )
If you’re wanting to be ethical, I’d go for eggs from small local flocks, or get backyard chickens. A vegetarian diet sounds great to us, but a healthy chicken eats a wide variety of things, including insects and small animals (like frogs and mice). Depriving them of a major part of their natural diet doesn’t seem very “do no harm to animals” to me.
Basil ? you don’t list Basil in your ingredients from what I can see ? Am I just overlooking it ?
I was wondering that too…based on other things I’ve made I’m trying 1 tsp of basil to start. Debi, can you add the basil to the recipe list? Thanks!
Can these be frozen?
Yes
I’m writing this in January of 2021 & I see that you still haven’t corrected the mistake you made by leaving the basil out of the ingredient list, which was pointed out to you in 2018. As someone who isn’t much of a cook & that’s why I look up recipes, I wouldn’t know how much basil to add as Julia does. I will follow her lead, but you really should correct this glaring omission. There’s another typo in step number 7, but it’s just a missing letter that doesn’t make a difference to the recipe. I just thought I’d help you have a more professional website.
Laura I have read and reread this recipe looking for the basil. Apparently I typed the word ‘basil’ instead of ‘spinach’ as is listed in the ingredients section. Thank you for your kind words and so eloquently calling out my error. I will try my best do become more professional. As for the amount of ‘spinach’ or ‘basil’ to add, that really is a personal preference. Maybe 1 cup is too much for you. Maybe it’s not enough.
Recipes are meant to be guides, not always cooked verbatim.