Are you looking for a high-protein meal that won’t weigh you down!? Then look no further because this amazing recipe for Egg Muffins has all the nutrients you need to crush whatever the day throws your way without the guilt!
Why You’ll Love These Egg Muffins
â—ŹÂ Â Â Â Amazing Egg Surprise – Food sustains us but who said it can’t also be fun!? These awesome muffins hide an egg surprise that is sure to delight any hungry eater! Plus, the medley of gluten-free muffin flavors is a can’t-miss!
â—ŹÂ Â Â Â Great Workout Snack – If you’re always on the go to the gym, these Egg Muffins are the perfect bite! They have lots of good clean energy and their handheld nature is just right when you’re on the go!
â—ŹÂ Â Â Â Full Family Fill-Up – If your little one is tired of peanut butter and jelly send them to school with one of these muffins in their lunchbox instead! Kids love the cheesy flavor and delight in the whole egg surprise that these delicious muffins deliver!
EQUIPMENT
Mixing Bowl Choose a large mixing bowl and rubber spatula or spoon for this cook.
Muffin Pan All you need to bake these delicious muffins is a standard or large-cup muffin pan.
INGREDIENTS
Boiled Eggs These are the eggs for the inside of the muffin. They should be boiled and peeled for this recipe. If you like your boiled eggs to be runny, only boil them for a maximum of 4 minutes, and always cool your boiled eggs in ice water to stop the carry over cooking process.
Olive Oil Olive oil is the fat in this muffin batter.
Sour Cream This ingredient adds a rich dairy flavor. You can optionally swap it with Mexican Crema in a pinch.
Raw Eggs In addition to the perfectly encased eggs in these muffins, the batter uses eggs as a binder.
Almond Flour This ingredient gives the muffins a perfect texture and flavor without adding any gluten to the mix!
Baking Powder
Mozzarella Cheese Adds some fresh cheese flavor. Optionally choose low-fat mozzarella if you prefer.
Parmesan Cheese Parmesan has a nice tangy flavor for this muffin batter.
Chicken Filet Choose fully cooked leftover chicken and shred or dice it for this recipe.
Scallions Fresh scallions have the perfect onion bite. You can use both the green and white portions of the onions in this recipe.
Spinach (Optional) While the spinach in this recipe is optional, it adds a lot of color and a nice fresh flavor to the recipe if you choose to use it.
Boiled Eggs 6 Boiled Eggs
Expert Tips for This Recipe
- You do not need to use muffin-liners for this recipe. If you’re worried about sticking, try getting some olive oil on a paper towel and then using it to wipe the inside of the muffin pan.
- The muffin cups might look a little overfull and that’s okay! They will cook into fluffy and fully-loaded delights!
How to Serve Egg Muffins
These amazing Egg Muffins are great for almost any occasion! Enjoy them warm or cold for breakfast, lunch, or a filling snack.
How to Store Egg Muffins
- To save these delicious muffins, allow them to cool completely and then move them to an airtight container. Store the muffins in the fridge for up to 4 days.
- You can reheat the muffins in the microwave for up to 2 minutes or enjoy them chilled; they’re delicious either way!
Low-Carb Egg Muffins
Ingredients
Egg Muffins Ingredients
- 1/2 cup olive oil
- 1/2 cup sour cream
- 4 eggs
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Shredded parmesan cheese
- 1/2 cup Chicken filet
- 1 Bunch scallions
- 1/2 cup spinach (optional)
- 1 pinch salt and pepper
Instructions
- Preheat an oven to 180°C/360°F.
- In a large bowl combine the oil, sour cream,and 4 eggs. Stir well and then add the almond flour, baking powder, and bakingsoda. Mix well.
- Gently fold in the mozzarella, parmesan, chicken, scallions, and optional spinach.
- Put about 1 scoop of batter in each muffin cup and then place a peeled egg into the center of the batter. Top with more muffin batter to enclose the eggs.
- Top with some sea salt and pepper.
- Bake in a pre-heated oven for 18 minutes.
- Enjoy Your Pure Plate.
