These addictive little crustless quiche have made their way to the top of my favorite breakfast & snack items. I started making these a little over a year ago after one of my Paleo-loving friends posted her recipe. Over time I have “eggspirmented” with these scrumptious little muffins and have come up with so many different variations being that eggs are simply so versatile.
I highly suggest making a big batch and freezing them for future quick snacks an easy go-to breakfasts. You can pop one in the microwave for about 90 seconds and enjoy!
Ingredients:
- 10-12 Omega-3 eggs or half whole eggs and half egg whites
- 3 hand fulls of fresh spinach (chopped if you prefer)
- 3 Cloves Garlic, Minced
- 1-2 Tb Italian Spice Blend (or your own blend of oregano, basil, etc.)
- 1 tsp Garlic Powder
- 1 tsp sea salt and black pepper
- Red Pepper Flakes to taste (if you like to spice things up a bit)
- 1 green onion chopped
Optional Add-ins:
- Crumbled Turkey Bacon or nitrate free all-natural bacon (already cooked)
- Shredded Chicken
- Sliced or Diced Ham
- Diced Tomatoes
- Bell Pepper
- Shredded Zucchini
- Shredded Carrots
- Sliced Mushrooms
- Chopped Broccoli
- Broccoli Slaw
- Your favorite veggies
- Parmesan, Feta or Mozzarella Cheese (reduced fat)
Note– Remember, creativity never hurts. I also like to serve mine with avocado and fresh salsa…yummmy!
Recently I started using turkey bacon strips or sliced all natural turkey as the base “cup” for my muffins as you’ll notice in my photo. You can do this, also. You may use the recipe above and just sub the crumbled bacon for the bacon strips OR you can first put the turkey bacon or turkey in the muffin pan and crack and egg in each cup. Veggies optional!
Directions
- Whisk all your eggs in a big bowl and pre-heat oven to 350.
- Spray muffin pan with non-stick cooking spray.
- Dump chopped spinach in a bowl and stir in green onion, minced garlic & spices/seasonings to taste then add veggies to muffin pan holes and pack down.
- Add Beaten Eggs on top of veggies and pack down a bit.
- Bake in the oven at 350 for about 30 minutes. Do the fork test to make sure muffins are cooked through.
- Pull out of oven and allow muffins to “cool” for a few minutes.
- Enjoy!
- Makes 18-20 muffins! Cut recipe in half for smaller serving.
These are each around 6-13 grams of protein (depending on add-ins), around 65 calories each 2 grams of fat (0.5 being saturated) with about 4 grams of carbs and 0 sugar!
Note-For a smaller batch I usually add an egg or half an egg per muffin hole. Keep in mind you do want the egg mixture to cover the veggies completely.
Fitaholic 