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.
Ingredients
- 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.