PREP TIME: 10 mins | COOK TIME: 25 mins | TOTAL TIME: 35 mins | SERVINGS: 9 muffins
Among all meals, I love breakfast or brunch the most. As many people say, breakfast is the most important meal of the day, and I completely agree! There are a bunch of breakfast recipes that will get you excited. Mine is this Breakfast Muffins recipe. It’s simple to throw together, you can even make this a few days in advance and simply store them in the fridge for up to 5 days. And this is perfect for moms like me who are always on the chase for creative breakfast. A cross between a mini frittata and a muffin, these tasty muffins are packed with ham, spinach, and cauliflower rice. Or if you want this to be completely vegetarian, you only have to substitute ham with sauteed mushrooms or butternut squash.
On-the-go breakfast muffins and bite-sized snacks that are rich in protein. Serve this warm or cold, enjoy on their own, or dip in ketchup.
INGREDIENTS
5 Eggs
1/4 c. almond milk or another milk substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon mustard powder
pinch of cayenne optional
1 1/2 c. cauliflower rice blended quite finely
1/4 c. red onion
1 1/4 c. diced ham
1 1/2 c. spinach roughly chopped
How to make Ham, Spinach & Cauliflower Rice Breakfast Muffins
Step 1: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Using cooking spray, grease a muffin tray. Alternately, you can generously wipe each muffin cup with melted coconut oil.
Step 3: Place the eggs, almond milk, salt, pepper, and mustard powder in a bowl. Whisk to combine, then add in the cauliflower rice.
Step 4: Into the bottom of the 9 muffin cups, add a spoonful of the ham, red onion, and spinach. On top of each cup, add the egg and cauliflower mixture, then top with the rest of the ham and spinach.
Step 5: Place in the preheated oven and bake for about 25 minutes or until the tops are completely set and turned light brown.
Step 6: To loosen the muffins, run a spatula around each cup. Transfer the muffins to a wire rack to cool.
NUTRITION FACTS:
Calories: 64kcal | Carbohydrates: 3g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 327mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Calcium: 35mg | Iron: 1mg
Ingredients
- 5 Eggs
- 1/4 c. almond milk or another milk substitute
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon mustard powder
- pinch of cayenne optional
- 1 1/2 c. cauliflower rice blended quite finely
- 1/4 c. red onion
- 1 1/4 c. diced ham
- 1 1/2 c. spinach roughly chopped
Instructions
Step 1: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Using cooking spray, grease a muffin tray. Alternately, you can generously wipe each muffin cup with melted coconut oil.
Step 3: Place the eggs, almond milk, salt, pepper, and mustard powder in a bowl. Whisk to combine, then add in the cauliflower rice.
Step 4: Into the bottom of the 9 muffin cups, add a spoonful of the ham, red onion, and spinach. On top of each cup, add the egg and cauliflower mixture, then top with the rest of the ham and spinach.
Step 5: Place in the preheated oven and bake for about 25 minutes or until the tops are completely set and turned light brown.
Step 6: To loosen the muffins, run a spatula around each cup. Transfer the muffins to a wire rack to cool.
