Recipes that are all gluten & dairy free

Egg Muffins

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Recipe by

Ingredients
  • 6 whole eggs
  • 1/2 cup yellow onion, diced
  • 1/2 cup bell pepper (any color), diced
  • 1/4 cup tomato, diced
  • 1 cup kale or spinach
  • 1 dash sea salt, to taste
  • 1 dash black pepper, to taste
  • 1 tbsp ghee
Directions
  • Preheat oven to 350 degrees.
  • Grease a muffin pan with nonstick spray.
  • Preheat oven to 350 degrees. Grease a muffin pan with nonstick spray. Saute onion, bell pepper, tomato, and greens in coconut oil over medium heat.
  • Meanwhile, whisk eggs in a medium bowl. Add sea salt and pepper. Stir in sauteed veggies.
  • Fill muffin tins 3/4 of the way to the top (makes 6 large or 12 small quiches).
  • Bake for 10 to 15 minutes for small or 15 to 20 minutes for large quiches. You may need to check on the muffins at the end to make sure they are cooked through.
  • Serve immediately or refrigerate for a grab-and-go treat!

Serving Size
6 large muffins

Posted To: Breakfast, Snacks, Vegetarian

 

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Today feels like a holiday at Nutritional Wisdom - our owner, fearless leader, and favorite guru wrote a book available on Amazon *today* ❤️🙌🏼 Repost @carlypollack
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I’m so grateful for all of your support and kind notes of encouragement.
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I hope this book makes you laugh, cry once or twice, and most of all, I hope it helps you understand more deeply where you are on the path to health and how to get to a place of ultimate power over your food choices, your body and the voice in your head.
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A little #kale #beet #salad this fine Sunday 🥗 @cenoteaustin
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Finally, someone brought some style into the sustainable wrap game 💁‍♀️. We see you @earth_kind_creations 👌🏽
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Anyone try these out yet? We did a great blog a few weeks back about making the move to more sustainable/healthy products in the kitchen and might have to do a follow up. Wdyt?
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#kitchenhack #sustainableliving
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Sound too familiar? Who’s been there? 👋🏽😅 If this hits too close to home, stay tuned for our weekly newsletter coming at you tomorrow!
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