Easy, Dairy-Free Egg Muffin Bake

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: processed cheese

Feta adds tanginess while being lower in fat.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces calories and fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

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

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is often less expensive.

Prepare your meal prep the night before for easy breakfast muffins.

Get a mixing bowl and crack 12 eggs into it.

Whisk the eggs until they reach a nice, even ribbon consistency.

Add coconut milk to the eggs for a nuttier flavor.

Chop and add roasted Brussels sprouts, eggplant, and caramelized onions to the egg mixture.

Fold in the vegetables gently.

Season the mixture with salt and black pepper.

Prepare muffin tins by scrunching parchment paper and adding olive oil to help it stick.

Pour the egg mixture into the prepared muffin tins.

Slice tomatoes in half and place them on top of the mixture for presentation.

Sprinkle a little salt on top of the muffins.

Preheat the oven to 400°F (200°C) and bake the muffins for about 15-20 minutes until golden edges appear and the center is firm.

Let the muffins cool before storing them in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens