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Baked Scrambled Egg Muffins Dairy Free Recipe

Baked Scrambled Egg Muffins Dairy Free

Nutriment Health and Fitness
An easy to make for that on the go moments, or when you really don't feel like making a huge breakfast.
This recipe is for 1-2 serving as 2 eggs makes 3 muffins. You can always double the recipe to make 6 muffins.
A no fuss recipe ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast
Cuisine American
Calories 184 kcal

Equipment

  • Small mixing bowl or measuring cup
  • Whisk or fork
  • Muffin tray
  • Muffin cups

Ingredients
  

  • 2 Eggs Large organic
  • 2 tbsps Alternative milk I used oat milk unsweetened
  • 3 tsp Nutritional Yeast Gives it that cheese flavour without the added fat
  • 1/8 tsp Paprika powder
  • 1/8 tsp Onion powder
  • pinch Salt and Pepper

Optional additions:

  • 2 Leaves of spinach chopped Fresh or frozen
  • pinch Red Pepper Flakes for a bit of spice
  • 1/2 Spring Onion chopped
  • 1-2 Cherry tomatoes diced
  • 1 tbsp Bell Pepper any colour diced

Instructions
 

  • Preheat oven to bake at 400°F
  • Add 3 muffin cups to the muffin tin. Place the tin on a small baking tin to make it easier to remove from oven.
  • Prepare your vegetables of choice. Set aside.
  • Crack open 2 eggs into the small bowl or measuring cup. Add in alternative milk, nutritional yeast, paprika, onion powder, salt and pepper. Whisk well to combine. Add to each muffin cup, only filling it half way. Add in a little of your vegetables to each, Only add enough to fill the cup 3/4 of the way up.
  • Bake for 10-12 minutes only. The top should not be running. The eggs will rise to the top of the muffin tray. Remove from the oven, and leave to cool for 2 minutes. The muffins will decrease in size. Now enjoy!

Notes

WEIGHT LOSS & HEALTHY DIET TIP:
For 1 person, 3 muffins will give you a good amount of protein, and low in Carbohydrates. Grab a fruit to bring your calories up to 284. An example would be an apple, or a banana, or 1 cup of fruit.
Recommendation to my clients, is to have no more than 4-6 organic eggs per week. A good rule of thumb is 1-2 eggs every other day. Eggs to bake or make recipes with is quite different, and does not count towards your weekly amount.

Nutrition

Serving: 3MuffinsCalories: 184kcalCarbohydrates: 5gProtein: 17gFat: 11gCholesterol: 370mgSodium: 155mgFiber: 2g
Keyword breakfastidea, Dairy-Free, easy, eggs, gluten free, no fuss, nutritional yeast, quick, recipe, scrambledeggs
Tried this recipe?Let us know how it was!