Savoury Breakfast Muffins
These breakfast muffins are high in protein, low in fat and calories and 3 muffins are one serving!
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 5minutes
Instructions
  1. Place fresh chopped spinach and tomato in a 12 muffin non-stick tray
  2. In a blender, grind the rolled oats until a fine powder like flour
  3. Add 3 cups of egg whites and 2 tbsp of nutritional yeast to the blender and mix on high speed
  4. Pour the egg mixture over the spinach and tomato, dividing evenly
  5. Garnish each egg cup with salt and pepper and sprinkle with nutritional yeast
  6. Bake in a 350F oven for 20 minutes or until egg muffins are popping out of their cups
  7. Once out of the oven, let them cool for 5 minutes in the muffin tray to set the eggs
Recipe Notes

If you like a little spice then add a few dried pepper flakes to your egg mixture or serve the muffins with a little hot salsa.

ENJOY!