Savoury Breakfast Muffins
These breakfast muffins are high in protein, low in fat and calories and 3 muffins are one serving!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American, Gluten Free
Servings: 4 servings
- 1 bunch of fresh spinach chopped
- 1 medium tomato diced
- 2/3 cup rolled oat flakes
- 3 cups egg whites
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Additional nutritional yeast for topping
Place fresh chopped spinach and tomato in a 12 muffin non-stick tray
In a blender, grind the rolled oats until a fine powder like flour
Add 3 cups of egg whites and 2 tbsp of nutritional yeast to the blender and mix on high speed
Pour the egg mixture over the spinach and tomato, dividing evenly
Garnish each egg cup with salt and pepper and sprinkle with nutritional yeast
Bake in a 350F oven for 20 minutes or until egg muffins are popping out of their cups
Once out of the oven, let them cool for 5 minutes in the muffin tray to set the eggs
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!