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Healthy breakfast egg muffins make the perfect quick and easy food when on the go. They are also perfect for kids as they run out the door. These healthy breakfast egg muffins with spinach are also gluten-free for those looking for a wheat free breakfast egg muffins recipe.

Any healthy recipe that I can make a batch of to make life easier is a no-brainer for me. Meal prep and saving time had become not only a priority but second nature as well since starting clean eating. You can always find healthy muffins, donuts, scones or healthy egg muffins in my freezer for quick and easy grab and go snacks or sometimes grab and go breakfast. 

Healthy Breakfast Egg Muffins Recipe (Gluten Free)

What You Will Need (Full Printable Recipe Available Below) 

• 5 Eggs
• 1 cup Egg Whites
• 2 tsp Garlic Powder 
• 1 tsp Turmeric
• 1/2 tsp sea salt
• 1.5 Tbsp nutritional yeast
• 1/4 cup almond milk
• 1/4 tsp baking powder
• 1.5 cups broccoli – finely chopped
• 1/2 cup spinach – chopped

How to Make the Healthy Breakfast Egg Muffins with Spinach

Directions:

1. Preheat the oven to 350 degrees.
2. Chop your broccoli and spinach and set aside.
3. In a large bowl crack the eggs and whisk in the egg whites. 
4. Add the seasonings and baking powder and mix well. 
5. Stir in the almond milk.
6. If you haven’t already, chop the broccoli and spinach and whisk into the bowl until coated.
7. Prep 12 muffins tins with either nonstick spray or silicone muffin cups.
8. Portion the batter into each cup making sure to get an even ration of veggies and eggs.
9. Bake in the oven for twelve minutes then rotate the pan. The muffins will look like they are puffing up pretty large but don’t worry because they will deflate. 
10. Bake another 14-15 minutes until cooked through.
11. Broil the muffins for 2 minutes and remove from the oven.Makes 12 muffins.

Enjoy now or freeze for later. These healthy breakfast egg muffins are the perfect pop in your mouth and go kind of breakfast. They are also the perfect size for the kids as you rush them out the door for school. Do you think they would notice that they are eating veggie egg muffins?

Healthy Breakfast Egg Muffins Recipe (Printable Version)

Continue to Content

Healthy Breakfast Egg Muffins for When You Need Something on the Go

Prep Time: 10 minutes

Cook Time: 29 minutes

Total Time: 39 minutes

Healthy breakfast egg muffins make the perfect quick and easy food when on the go. They are also perfect for kids as they run out the door.

Print

Ingredients

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

Instructions

1. Preheat the oven to 350 degrees. Chop your broccoli and spinach and set aside. 
2. In a large bowl crack the eggs and whisk in the egg whites. 
3. Add the seasonings and baking powder and mix well.
4. Stir in the almond milk. 
5. Add the chopped broccoli and spinach and whisk into the bowl until coated.
6. Prep 12 muffins tins with either nonstick spray or silicone muffin cups. 
7. Portion the batter into each cup making sure to get an even ration of veggies and eggs. 
8. Bake in the oven for 12 minutes then rotate the pan. 
9. The muffins will look like they are puffing up pretty large but don't worry because they will deflate.
10. Bake another 14-15 minutes until cooked through.
11. Broil the muffins for 2 minutes to slightly brown edges and remove them from the oven.

Recommended Products

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• 
  Amazon Basics Reusable Silicone Baking Cups, Muffin and Cupcake, Pack of 12

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 78mgSodium: 185mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 6g

nutritional values will vary and are estimates

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