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Savoury Breakfast Muffins

These breakfast muffins are high in protein, low in fat and calories and 3 muffins are one serving!
Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, Gluten Free
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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

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!