These alpha gal free healthy veggie egg muffins are full of flavor, super easy to make, and are perfect for grabbing on-the-go during busy mornings, or even for lunch.
It doesn’t take a lot of ingredients to get these alpha gal healthy veggie egg muffins ready to rock n’ roll and get out the door. And they’re super easy to make, and full of protein. We all know sometimes it can be difficult to reach out protein goal when we can’t have our red meats.
Get the frying pan out and saute your shredded zucchini, onion, garlic and bell pepper. Then whisk your eggs with a handful of arugula or spinach and a pinch of salt and pepper. Again, these veggie egg muffins are full of protein and also low in carbs. Feel free do add a bit of salsa, but make sure you check the ingredients.
The recipe calls for parmesan cheese, but if your too sensitive to dairy, leave it out or substitute with a vegan option. They are still delicious either way.
And hey.. if you’re needing to clean out the fridge, don’t hesitate to add some extra vegetables or substitute the peppers, zucchini, arugula, etc. These muffins are good with carrots, mushrooms, broccoli, you name it. You can even add some ground turkey if you want to add some more protein.
And They’re Great for Meal Prep
If you’re a meal pepper these veggie egg muffins are perfect. Simply stick them in an airtight container and they’ll hold for up to four days in the fridge. Not sure you’ll eat them all by then? Wrap them up individually and store them in the freezer.
Here’s to enjoying a delicious and quick breakfast, and here’s to overcoming alpha-gal because we are more than conquerors in Christ and He is our healer!
RECIPE
Alpha Gal Healthy Veggie Egg Muffins
Yield: 12 Servings
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
INGREDIENTS
- 1 Tbsp olive oil or avocado oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- ½ zucchini, shredded
- 1 red bell pepper, chopped
- 8 large eggs
- 2 cups arugula, roughly chopped
- ¼ cup shredded Parmesan cheese (optional)
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 375 degrees. Coat a muffin tin with spray and set aside.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about 2/3 full with veggie mixture.
- In a large bowl, whisk together eggs, arugula, cheese (optional) and salt and pepper and fill each muffin tin evenly. (Try not to overfill.)
- Bake muffins for about 20 minutes, until they’ve risen and are slightly browned.
NUTRITION FACTS:
- SERVING SIZE: 1 MUFFIN
- CALORIES: 75
- SUGAR: 1.2 G
- SODIUM: 171.5 MG
- FAT: 4.9 G
- SATURATED FAT: 1.5 G
- CARBOHYDRATES: 2.5 G
- FIBER: 0.5 G
- PROTEIN: 5.1 G
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.