Italian Egg Muffins (GF) | Busy Girl Healthy World

When it comes to meal prepping, egg muffins are my go-to food. They make the most perfect meal or snack, and my whole family loves them. Kevin usually packs them up and takes them to work, and I put one in Connor’s lunch box for when he is at my parents’ house and they can easily heat it up for breakfast or lunch. They are ridiculously quick and easy to make, and you can use whatever veggies or cheese you have on hand. These Italian Egg Muffins were an instant favorite. Kevin said they were the best one’s I have made, and both my parents said that they smelled amazing when they heated up Connor’s. They also said Connor scarfed his down, which I also was witness to when I made them for him at home. I love the flavors of the roasted red pepper and basil, and any time I can sneak a little spinach into a recipe, I’m all for it.

If you make these Italian Egg Muffins, let me know by leaving a comment! And as always- make sure you are following along on Instagram for daily healthy food and lifestyle inspiration.

Italian Egg Muffins (GF) | Busy Girl Healthy World

Italian Egg Muffins (GF) | Busy Girl Healthy World

Active Time: 10 minutes Total Time: 30 minutes

Serves: 6 servings (2 egg muffins per serving)

Ingredients
– 1 cup chopped baby spinach
¼ cup chopped roasted red pepper
– 2 tablespoons chopped fresh basil
– ½ cup shredded Italian cheese blend
– 10 eggs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon salt
– ¼ teaspoon pepper

Directions
Preheat oven to 375 degrees F. Spray a standard size muffin tin with cooking spray and set aside.
In a medium bowl, combine chopped baby spinach, roasted red pepper, and fresh basil. Toss to combine and then evenly spoon into each of the 12 muffin cups.
Divide the shredded cheese between each of the muffin cups.
Using the same medium bowl, crack in 10 eggs. Add the garlic power, onion powder, salt, and pepper and wisk until completely combined.
Divide egg mixture evenly over the vegetables and cheese.
Bake in preheated oven for 16-18 minutes, or until eggs look cooked through. Be careful not to over-bake.
Serve immediately or store in an air-tight container in the refrigerator for up to four days.

Nutrition Information per serving (2 egg muffins):
Calories: 154      Fat: 10g       Carbs: 2g         Protein: 13g     Sodium: 398mg            Sugar: 1g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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