Skip Nav
I'm a Trainer, and These Are My 8 Favorite Exercises For Losing Fat and Building Muscle
Female Erogenous Zones
Women's Health
Stimulate These 4 Pleasure Spots to Intensify Female Orgasms
Weight Loss Tips
Burn Belly Fat With These 7 Dietitian-Recommended Foods

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


Gluten-Free Egg Muffin Reader Recipe


  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


  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!

From Our Partners
Blueberry Lemon Mug Cake Recipe
Halle Berry's Favorite Keto Snacks
Al Pastor Salad at Costco
Funny Dessert Memes
Real Good Foods Keto-Friendly Pizza
Allergen-Friendly Vegan Recipes
Healthy Lobster Recipes
Cheese Calorie Comparison
Does Hydration Therapy Work?
Can 1 Cheat Day Make You Gain Weight?
Sweet Potato Breakfast Bowl Recipe
High-Protein Shake For Weight Loss
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds