Breakfast Egg Muffins - The Most Delicious Dairy Free Breakfast Egg Muffin Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while still providing a savory flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: mozzarella

Cottage cheese is lower in fat and calories, while mozzarella is more affordable.

Preheat your oven to 350°F (175°C).

Spray a standard 12-cup muffin tin with non-stick spray, ensuring to use a spray that fits your dietary restrictions.

In a large mixing bowl, crack 12 organic eggs.

Finely chop and sauté 1 medium yellow onion in margarine or butter over medium heat until browned.

Sauté the 225 grams of diced mushrooms in olive oil over medium-high heat until browned.

Remove the sautéed vegetables from heat and let cool for 5-10 minutes.

Finely grate 4 ounces of dairy-free cheddar cheese and add it to the bowl with the eggs.

Mix the sautéed vegetables into the egg and cheese mixture until well combined.

Using a large spoon, evenly distribute the egg mixture into the muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden.

Let the muffins cool for a few minutes before removing them from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens