Mediterranean egg mouths (gluten -free and milk)

Today I am sharing a recipe without dairy and gluten without Mediterranean egg bites. Try this as a high protein food preparation option!

Hey, hey! How is the week going? I hope you are having a great one so far! He has been occupied as always, but I am anxious for weekend fun with the crew. 🙂

For today’s publication, I am very excited to share a recipe that we have all been enjoying lately: Mediterranean egg bites. I made a lot as part of the preparation of meals and made incredible fast breakfasts and basic lunch products. (I also love them in an almond flour tortilla of seven!) In addition, they freeze wonderfully and the children also love them.

(I would be glad to say that Maisey did not try any of these, but I could have stolen one or four of the countertop).

When I have a salty breakfast and full of proteins, I feel more satisfied during the morning and I don’t feel that sweets or sugar long for the whole day. In fact, this is a great idea of ​​food for metabolic flexibility. And you could enjoy egg bites first before addressing the fruit or oatmeal as a full breakfast.

Mediterranean Egg mouths: gluten without dairy

Ingredients:

– 3 chopped garlic cloves

– 1/2 sweet onion, minced

– 2 handfuls of fresh spinach

– 6 whole eggs

– 1/4 cup of almond milk

-1/4 cup of baking flour for all gluten -free use

– 1/2 teaspoon baking powder

– 1/2 teaspoon of garlic powder

-1/3 cup of sun -dried tomatoes, chopped

– 1/3 cup Kalamata olives

– 1/3 cup of grated vegan parmesan (I love the violifa)

– Avocado oil to grease Muffins cans

Instructions:

Step 1:

Preheat the oven to 350 and then grease a can of 12 standards with avocado oil.

Step 2:

In a large bowl, beat the eggs and then gently add the remaining ingredients.

Step 3:

Distribute the mixture in the 12 muffins muffles in the pan. Bake for 20 minutes or until golden and stable.

Step 4:

Cool completely before serving, otherwise they get stuck in Muffin’s can.

Tips for freezing egg muffins

– Be sure to let them cool completely before freezing. Once they reach the ambient temperature, gently check them out of muffins’s can and place them in a re -relaxable Zipoc bag before freezing.

– To reheat, simply place them on a glass plate and then microwave for about 20 seconds.

How to customize egg bites

– This recipe is super flexible and very easy to customize according to your family’s preferences.

– Then feel free to add basil, mushrooms, broccoli, peppers or anything you want. Just be sure to have 2/3 cup of complementary ingredients; Otherwise, the egg to aggregate ratio will be turned off.

– If you don’t have Parmesan and want to use another cheese, try to add 1/3 cup of feta cheese. I did not use the viole feta cheese in this recipe before it tends to wear a bit aqueous when it is baked.

Another advice:

You can use muffins tin coverings, but I find that with egg bites, tend to make them a little soaked. The best method I have tried is to use a can of Muffins greased and let them cool before serving.

So here is the complete recipe if you want to take a turn!

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Xoxo

Gina

More than my favorite preparation breakfast options:

The original breakfast cookie! The girls and I had this for breakfast from Monday to Friday and were a great success. (I mean, anything is a success when it has a smiling face with chocolate sparks).