Today, I share a recipe without dairy and gluten -free products for Mediterranean egg stakes. Try this as a protein -rich meal preparation option!
Hey hey! How is the week? I hope you have an excellent one so far! It was busy as usual – but I can’t wait to have fun on weekends with the crew. 🙂
For today’s post, I am so excited to share a recipe that we have all appreciated lately: Mediterranean egg stings. I made a lot as part of the preparation of meals and they had a quick breakfast and staples at lunchtime. (I also like them in a siete almond flour tortilla!) In addition, they freeze beautifully and children love them too.
(I would be happy to say that Maisey did not try any of these elements, but she could have stolen one or four at the counter.)
When I have a salty and protein breakfast, I feel more satisfied throughout the morning and I do not feel like I want candy or sugar throughout the day. In fact, it is a great idea of meals for metabolic flexibility. And you can simply enjoy the egg stakes before heading for the fruit or oat flour as a full breakfast.
Mediterranean egg pieces – gluten -free and dairy products
Ingredients:
– 3 chopped garlic cloves
– 1/2 sweet, chopped onion
– 2 fresh spinach handles
– 6 whole eggs
– 1/4 cup of almond milk
– 1/4 cup of gluten -free versatile
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of garlic powder
– 1/3 cup of dried tomatoes in the sun, chopped
– 1/3 Kalamata olive cup
– 1/3 cup of grated vegan parmesan (I love ViOF)
– Avocado oil to grease the muffin molds
Instructions:
Step 1:
Preheat the oven to 350, then grease a 12 -storey muffin box with avocado oil.
Step 2:
In a large bowl, whisk the eggs, then gently incorporate the remaining ingredients.
Step 3:
Distribute the mixture evenly in the 12 stains of muffin in the pan. Bake for 20 minutes or until it is golden and adjusted.
Step 4:
Cool completely before serving, otherwise they are stuck in the muffin box.
Egg muffe freezing advice
– Make sure to let them cool completely before freezing. Once they reach the ambient temperature, gently remove them from the muffin box and place it in a ziploc bag before freeing.
– To warm up, simply put them on a glass plate, then microwave for about 20 seconds.
How to customize the egg bites
– This recipe is super flexible and so easy to personalize depending on the preferences of your family.
– So do not hesitate to add basil, mushrooms, broccoli, peppers or everything you like! Just make sure you have additional 2/3 cups – if not, the egg / addition ratio will be disabled.
– If you do not have parmesan and want to use another cheese, try to add 1/3 cup of feta. I did not use the Viofe Feta in this recipe before it tends to become a little aqueous when it cooks.
Another advice:
You can use muffin tin lines, but I find that with egg stings, this tends to make them a little soggy. The best method I tried is to use a greased muffin box and let them cool before serving.
Here is the complete recipe if you want to give them a whirlwind!
Mediterranean eggs (gluten -free and dairy products)
Sharing a recipe without dairy and gluten -free products for Mediterranean egg stings. Try this as a protein -rich meal preparation option!
– 3 chopped garlic cloves
– 1/2 sweet, chopped onion
– 2 fresh spinach handles
– 6 whole eggs
– 1/4 cup of almond milk
– 1/4 cup of gluten -free gluten -free cooking flour
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of garlic powder
– 1/3 cup of dried tomatoes in the sun, chopped
– 1/3 Kalamata olive cup
– 1/3 cup of grated vegan parmesan (I love ViOF)
– Avocado oil to grease the muffin molds
Step 1:
Preheat the oven to 350 and grease a standard muffin box with avocado oil.
Step 2:
In a large bowl, whisk the eggs, then gently incorporate the remaining ingredients.
Step 3:
Distribute the mixture evenly in the 12 stains of muffin in the pan. Bake for 20 minutes or until it is golden and adjusted.
Step 4:
Cool completely before serving, otherwise they are stuck in the muffin box.
xoxo
Gina
More of my favorite preparation breakfast options:
The original breakfast cookie! The girls and I had it for breakfasts during the week last week and they were a huge success. (I mean, everything is a success when he has a smiling face with chocolate chips.)
