Egg Muffins

Eating low sugar is BIG right now. When I was originally experimenting with low-sugar eating, I had no problem putting together low sugar meals, but really struggled to find low sugar snacks. Snack foods for me primarily look like fruit and nut butter (which although contains natural sugar, still contains sugar) or some sort of healthy bar, which unfortunately typically contain added sugars.

If you’re experiencing similar struggles, you might like my egg muffin snack idea! They are super easy to make and full of protein and veggies so that they actually keep you full. They are also great if you have some extra veggies in the fridge that you’re not sure what to do with. I’ll show the recipe that I used to make them, but the veggies can vary. See recipe below!

Ingredients:

  • 2 cups spinach
  • 2 bell peppers
  • 1/4 medium sized onion
  • 1/2 cup broccoli
  • 2 cloves garlic
  • 7 eggs
  • Ginger
  • Salt
  • Pepper
  • Avocado oil

How to Make Egg Muffins:

1. Heat spinach in a pan until wilted. Transfer to a medium sized bowl.
2. Dice the bell peppers and onion and roast in avocado oil until soft. Add to the medium sized bowl.
3. Chop the broccoli into small pieces and add to the medium sized bowl.
4. In a large bowl, whisk the eggs together. Add ginger, salt, and pepper.
5. Chop the garlic or put through a garlic press. Add garlic to the large bowl with the whisked eggs.
6. Add the contents of the medium sized bowl to the large bowl and mix.
7. Usually a ladel, distribute the mixture evenly across 9 muffin tins.
8. Cook at 350 degrees for about 15 minutes.

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

Egg Muffins

These Egg Muffins make the perfect healthy snack or breakfast on the go!
Servings 9 muffins

Equipment

  • Muffin Tins

Ingredients
  

  • 2 cups Spinach
  • 2 Bell Peppers
  • 1/4 Onion medium
  • 1/2 cup Broccoli
  • 2 Garlic Cloves
  • 7 Eggs
  • Ginger, Salt, Pepper to taste
  • Avocado Oil

Instructions
 

  • Heat spinach in a pan until wilted. Transfer to a medium sized bowl.
  • Dice the bell peppers and onion and roast in avocado oil until soft. Add to the medium sized bowl.
  • Chop the broccoli into small pieces and add to the medium sized bowl.
  • In a large bowl, whisk the eggs together. Add ginger, salt, and pepper.
  • Chop the garlic or put through a garlic press. Add garlic to the large bowl with the whisked eggs.
  • Add the contents of the medium sized bowl to the large bowl and mix.
  • Usually a ladel, distribute the mixture evenly across 9 muffin tins.
  •  Cook at 350 degrees for about 15 minutes.

Notes

These are the veggies that I used, but you can use any veggies that you have in these muffins!

Published by

Well By Mel

Hi, I’m Mel! I’m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesn’t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along 😊

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