Clean Eating Egg Muffins with Spinach and Broccoli
After years of eating clean, I have found that the secret to success is preparation. Lunch is fairly easy because I can take leftovers or eat several different snacks as a meal. But breakfast is always a struggle since I am focused on getting out the door and I’m only half awake!
Because of that, I am always on the search for breakfast foods that I can make the night before (or weekend before). My go to is hard boiled eggs but my favorite option are egg breakfast cups. These clean eating egg muffins with spinach have enough protein to get you through the morning.
Make Ahead Breakfast or Lunch – Clean Eating
These can easily be made Sunday night and last you through the week.
These also fit perfectly in a lunch box! Just add some fruits and veggies and you’re all set.
What is in it?
As you probably guessed, the primary ingredient is eggs. However, there are also several secret ingredients that make these better than your average egg cups. One of those ingredients in Almond milk. If you’ve never made your own almond milk, you are missing out! See how to make it here: https://www.naturaldeets.com/how-to-make-almond-milk/
Turmeric has numerous health benefits including helping with arthritis, anxiety, depression and other conditions. The flavor on it’s own can be strong but the flavor blends well and complements the eggs. You can read more about Tumeric here: https://draxe.com/turmeric-benefits/
Nutritional yeast (you might recognize the Bragg’s brand) has a flavor similar to cheese. It works great as a cheese substitute in baking. It has several vitamins and minerals along with a healthy dose of protein
Eggs have gotten a bad reputation in the past when it comes to health. But there are recent studies that show the health benefits of eggs. It even can even help reduce anxiety.
- 5 eggs
- 1 cup egg whites
- 2 teaspoon garlic powder
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 5 tablespoons nutritional yeast
- 1/4 cup almond milk
- 1/4 teaspoon baking powder
- 5 cups broccoli, finely chopped
- 1/2 cup spinach, chopped
Preheat the oven to 350 degrees.
In a large bowl crack the eggs and whisk in the egg whites.
Add in the seasonings and baking powder and mix well
Stir in the almond milk.
If you haven’t already, chop the broccoli and spinach and whisk into the bowl until coated.
Prep 12 muffins tins with either non stick spray or silicone muffin cups.
Portion the batter into each cup making sure to get an even ration of veggies and eggs.
Bake in the over for twelve minutes then rotate the pan. The muffins will look like they are puffing up pretty large but they do deflate.
Bake another 14-15 minutes until cooked through.
Broil the muffins for 2 minutes and remove from the oven.
Makes 12 muffins.
Enjoy! Try adding different ingredients to mix it up! Think onions, bell peppers, cauliflower or even ground flax seed!
Let me know what you think!