Gluten-Free Keto Egg Muffins

Dairy-free egg muffins in a line seated on spinach with eggs and spinach in white bowls.

Savory in flavor and packed with nutrients these gluten-free egg muffins are a tasty, keto meal prep recipe for busy days.

Course Breakfast

Cuisine American

Keyword dairy-free egg muffins, egg muffins, eggs, keto eggo muffins, whole30 breakfast recipe

Prep Time 5

Cook Time 40

Total Time 55

Servings muffins

Calories 53kcal

Author Shelby Stover

Equipment

Silicone muffin cups

Ingredients

6 eggs
1 cup egg whites
2 teaspoon garlic powder
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons nutritional yeast
¼ cup almond milk
¼ teaspoon baking powder
1 cup broccoli finely chopped
½ cup spinach chopped

Instructions

Preheat the oven to 300 degrees Farenheit.
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 in a mufifn tin.
Portion the batter into each cup making sure to get an even ration of veggies and eggs.
Bake in the oven for twenty minutes then rotate the pan.
Bake another 18-20 minutes until cooked through.
Remove from the oven and let the egg muffins cool completely in the pan before removing them.

Video

Notes

Either bake the egg muffins in a silicone muffin pan or place silicone liners in a traditional muffin pan. This makes them easier to remove as otherwise they stick to the sides.

Cooking the gluten-free breakfast egg muffins in paper cups makes them hard to peel off when reheating.

Chop the veggies very small so that there are no large chunks and everything cooks through (especially important if the muffins are for very young toddlers).

Let them cool in the pan slowly so that they don’t deflate immediately out of the oven.

Nutrition is broken down per egg muffin. Eat multiple muffins for a protein-based breakfast or add in some chopped chicken or ground beef.

To reheat the muffins, place them in the oven directly from the freezer at 250 degrees Fahrenheit. Heat until cooked through (about 15 minutes). Heating them too quickly will deflate them.

Nutrition