Are you on the go in the morning and need a fat burning, protein packed breakfast?? Well, our egg veggie muffins are a simple healthy breakfast recipe that is made the night before! It will help save you time, money, and stress in the morning! They are protein packed and full of healthy dietary fat and fiber to keep you full and help you build and maintain fat burning muscle. Struggling to determine what to eat for breakfast when trying to lose weight?? This is the BEST option for you. Egg muffins will boost your metabolism and energy all day long, they are low carb, paleo friendly, and taste delicious! You sure wont be missing your blueberry muffins after trying one of these. The best part about our healthy egg muffins is that they are made in bulk for you or your entire family, and can be eaten throughout the day as breakfast or a protein packed snack!

Depending upon your diet goals, it is recommended to eat about 2-3 muffins for breakfast and 1 muffin for snack! Recent research suggests that having not 1 but 2 breakfasts can be beneficial to weight loss goals and maintaining a healthy weight. The study showed that participants who woke up early and ate around 6-8 am and then again around 10-11 am were more satisfied, had more energy, and burned more fat throughout the day. So, try 2-3 muffins before work or a workout, and consume another 1 or 2 later in the morning after workout or on a snack break! They are easy to pack with you on the go, can be easily eaten cold or hot, and can be made with a variety of spices and vegetables to satisfy your current cravings.

Veggie Egg Muffins Recipe

4 whole eggs 

1 16 oz carton of liquid egg whites 

2 cups of spinach or green veggie of choice

1/2 cup chopped tomatoes 

1/4 cup sundried tomatoes (adds great flavor) 

Optional slivered almonds on top…for added crunch and healthy fats! 

Optional sprinkle of vegan Daiya mozzarella cheese 

Preheat oven to 350 degrees. Mix all ingredients together in a bowl. Put cupcake liners into a muffin/cupcake pan. Pour mixture into each liner, be sure not to overflow. The eggs will rise after baking. Sprinkle optional vegan cheese and slivered almonds during the last few minutes of baking. Ovens will vary, however, 20-25 minutes is recommended or until golden brown. Stick a toothpick into a muffin to ensure there is no liquid egg mixture left uncooked.

Let us know what you think of our tasty gluten-free egg muffins for a fat burning breakfast option!