High Protein Egg Muffins

We all need easy weekday meal prep items that we can quickly heat up and these high-protein muffins help you check that box! Make a batch of these on a Sunday and you’ll have a week of on-the-go healthy breakfast fuel.

High Protein Egg Muffins

We all need easy weekday meal prep items that we can quickly heat up and these high-protein muffins help you check that box! Make a batch of these on a Sunday and you'll have a week of on-the-go healthy breakfast fuel.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 muffins

Ingredients

  

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• 1 1/2 cups oat flour gluten-free
• 1 tsp kosher salt
• 1 tsp baking powder
• 6 eggs
• 1/4 cup Almond milk
• 1/4 cup plain Culina yogurt (cottage cheese if you are not Whole 30!)
• 1 pkg breakfast sausage links cut into small rounds
• 1 cup chopped spinach
• 3 green onions thinly sliced

Instructions

 

• Preheat oven to 400F.
• In a large mixing bowl, whisk together oat flour, baking powder and salt.
• In a separate bowl, whisk together the eggs, yogurt (or cottage cheese), and almond milk.
• Next, gradually whisk the wet ingredients into the flour until well combined and smooth.
• Heat the olive oil in a large sauté pan over medium heat. Add in the diced sausage and gently brown. After a few minutes add in the chopped spinach and green onions and sauté until wilted, about 5 more minutes. Remove the pan from the heat and let cool for about 5 minutes.
• Fold the mixture into the egg batter.
• In a silicone muffin mold, divide evenly into each cup, about 3/4 of the way full.
• Bake for 25 minutes. Once cool enough to handle, pop muffins out of the silicone molds. Enjoy!

Notes

Notes: 

*Store in an airtight container in the refrigerator. Microwave for 45 seconds to reheat.

*I love to mix up the filling in this recipe. Sautéed leeks and red bell peppers are a fun addition to the mix. If you’re not dairy-free, add a little shredded cheddar to the top of the filling before baking.

*Penderson Farms makes a great breakfast sausage to use in this recipe. We also love Kiolbassa brand breakfast links.

created by Chef Carrie Dearden