Green Veggie Breakfast Muffins
Category:
Breakfast
Preparation Time: 5 Minutes
Cook Time: 25 Minutes
Yield: 12 Mini Muffins (6 Full-Sized Muffins)
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 2 cups raw spinach
- 3 raw eggs
- ½ cup cheddar cheese
- 1 garlic clove, chopped
- ½ onion, chopped
- ⅛ teaspoon each of salt, pepper, garlic powder, onion powder
Directions
- In a large food processor, chop the raw kale, spinach, garlic, and onion.
- Add the cheddar cheese to the chopped ingredients.
- Chop until finely blended.
- Add the raw eggs and dry seasonings to the mixture.
- Preheat the oven to 350F.
- Grease an oven safe silicone mold or metal pan with nonstick cooking spray.
- Pour/scoop mixture into each mold, dividing evenly.
- Bake for 20-25 minutes until the bites become firm.
- Allow to cool before removing from molds.
- Serve warm or chilled.
Qualities
- Texture: Soft
- Rating for Scent: 3/10
- Spice Level: 0/10
Tips
- This recipe can be stored in the refrigerator or freezer in a sealed storage bag or container.
- This recipe can be baked into any shape or size! A fun idea is to bake them into creative shapes, such as a dinosaur mold and naming them "green dinos".
- Vegetables can be adjusted as desired. For example, vegetables such as spinach, shredded carrot, or bell peppers can be added. The onion can be sauteed instead of using raw.
- Other cheeses can be used, including vegan cheeses.
Nutrition
Nutrition Content for 1 Full-Sized Muffin
- Calories: 84kcal
- Carbohydrates: 2g
- Fat: 6g
- Fiber: 0.3g
- Protein: 6g
- Added sugar: 0g
- Sodium: 152mg
Recipe Benefits
- Anti-Nausea
- Gluten Free