Skip Nav
Personal Essay
Boxing Is the Therapy I've Been Waiting For
FitFinder
We've Found Your Next Workout
Candy
Freak Out Over the Pressed Juicery x Sugarfina Gummy Bears Because They're Delicious

Gluten-Free Egg Muffin Recipe

A Reader Recipe: Gluten-Free Green Egg Muffins

Breakfast getting stale? Try this recipe for gluten-free egg muffins from reader Gabysgfree for a quick weekday breakfast on the go. She shared the recipe in our Healthy Recipe group.

Not quite frittatas, not quite quiches, these portable egg muffins are packed with good-for-you greens like kale and get a healthy kick from fresh jalapeño. They're a great make-ahead meal that you can enjoy all week long!

Read on for the recipe.

Gluten-Free Green Egg Muffins

Gluten-Free Green Egg Muffins

From

Gluten-Free Egg Muffin Reader Recipe

Ingredients

  1. 3 cups kale, de-stemmed and chopped into thin ribbons
  2. 1/4 small onion, diced, or 4 green onions, finely sliced
  3. 2 tablespoons fresh cilantro, minced
  4. 1 jalapeño, very finely diced (de-seed and remove the white parts to decrease spice)
  5. 1 tablespoon dried oregano
  6. 11 egg whites (I use a small carton of organic, free-range liquid egg whites. You can also just use 12 whole eggs if you don’t like egg whites)
  7. 7 whole eggs
  8. Salt and pepper

Directions

  1. Preheat oven to 375°F. Spray a muffin tin with cooking spray and line it with muffin liners (optional).
  2. In a medium microwave-safe bowl, steam prepped kale in the microwave for 2–3 minutes until soft and wilted. Place in a large bowl and set aside.
  3. In that same microwave-safe bowl, add diced onions and microwave for about 1 minute. This helps take away some of the strong, raw oniony taste. Add onions to the bowl with the kale.
  4. Add cilantro, oregano, jalapeño, salt, and pepper to the same onion/kale mix. Stir to combine. Set aside for now.
  5. In a separate large bowl, whisk together whole eggs, egg whites, salt, and pepper. You want the mixture to ribbon off the whisk and be fully scrambled.
  6. Distribute the veggie mixture evenly between your 12 muffin cups.
  7. Distribute egg mixture evenly between the cups, pouring over the veggie mix. I usually use a 1/3-cup measuring cup to do the job.
  8. Bake for about 30 minutes until the muffins are golden brown and puffed up.
  9. Let cool in pan for a few minutes and then remove to a cooling rack. Try to remove them to a rack as soon as you can safely do so, while keeping the muffins intact. If they sit in the pan too long, they continue to steam, and the texture can get rubbery.
  10. Store in your fridge and reheat in a counter-top oven or microwave.

Yields 12 muffins

Check out more of Gabbysgfree's recipes at her blog, Gabby's Gluten-Free, and share your own recipes in our Healthy Recipe group!

Around The Web
Join The Conversation
Giasbash6260 Giasbash6260 5 years
I NEED to get a muffin tin ASAP - this looks awesome!!
PurelyTwins PurelyTwins 5 years
sounds delicious. I love the idea of making egg muffins too cute!
Latin American Hot Sauces
Pressed Juicery Sugarfina Gummy Bears
Food For Kids and Family at Disney World
Personal Experience of Eating Disorder
Colombian Recipes
What Does a Day on Weight Watchers Look Like?
Green Tea and Coconut Oil Scrub
Protein Waffle Recipe
How Can I Feel Good in a Swimsuit?
Chicken Recipe | GFF Magazine
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds