Today I’m sharing with you an easy, travel-friendly breakfast muffin recipe that I created for the #TIUcookoff. This is a spin on the traditional egg muffins that have become my go-to workday morning breakfast. Make a batch of these on Sunday and save time during the week taking these guys to-go! Spaghetti squash + avocado make these muffins moist but also up the amount of fiber, vitamin C and B6. You could easily adapt this to make a casserole and slice up your individual servings for each day.
Squash + Greens Egg Muffins
Makes 8-10 regular size muffins, depending on how full you like to fill the cups.
- 6 eggs
- 1/2 cup egg whites 1 cup finely chopped kale (or ½ cup frozen kale)
- 1/2 cubed avocado
- 1/2 roasted spaghetti squash (about -/+ 2 cups)
- 1/2 teaspoon each: garlic powder, onion powder, chili powder
- 1 tablespoon dried basil
- a pinch of S&P
- Optional toppings: nutritional yeast and paprika
Preheat oven to 350 degrees and prep your casserole dish with non-stick spray or muffin liners for the muffin tins.
In a large bowl, mix eggs, kale and all the spices. Set aside.
Place a heaping tablespoon of shredded spaghetti squash in each muffin tin and divide up your cubes avocado to place on top of the squash (about 1-2 tsp per muffin).
Pour your egg and kale mixture evenly among muffin cups – I used a 1/4 cup measuring cup.
Before baking, I like to sprinkle with a little nutritional yeast and paprika. If you need to submerge the kale a little more, don’t be afraid to take a fork and press lightly so that the egg mixer covers your greens.
Bake for about 20-25 muffins until eggs have setup.
* Roast at 350 degrees until you can shred squash meat with a fork.