14 In Recipes/ Breakfast/ Snacks

Veggie Egg Muffins with Pesto

Healthy veggie egg muffins with broccoli, spinach, tomatoes and pesto, a healthy and tasty paleo breakfast or snack.

Veggie Egg Muffins with Pesto – These tasty grain free egg muffins make a healthy protein rich snack or breakfast, they are packed full of veggies with delicious pesto on the top which gives them an extra flavour punch.

These nutritious muffins are so easy to make, making them an easy ready to go healthy breakfast or snack for lunchboxes. They are free from any refined grains, gluten, or dairy (depending on the pesto you use – I have used a dairy free one for this recipe).

 

Apologies for the delay in posting but we have just been on holiday to beautiful Bali and I had a break from blogging and my computer which was much needed!

More on our Bali trip coming soon….but for now we are a bit jetlagged and adjusting to life back at home.

I have been busy in the kitchen prepping healthy snacks and dinners to make up for our over indulgence on holiday (but that’s what holidays are for right?) and to get us through the next week of adjusting back into our time zone and change of temperature.

Back to Winter and more of the seemingly endless rain in Auckland….but hey Spring isn’t far away!

I love having healthy protein rich snacks ready made so I can eat them on the go. This stops me reaching for other snacks that are not so healthy.

Having suffered form unstable blood sugar for most of my twenties, I never realised back then that snacking on fruit or “healthy” things like muesli bars was setting me up for a blood sugar roller coaster and extreme afternoon fatigue.

Keeping my blood sugar stable with protein rich snacks gives me sustained energy throughout the day which I love, with no afternoon dips needing to reach for that chocolate bar!

Irregular blood sugar was a constant problem for many clients in my naturopathic clinic, it can have wide reaching affects upon hormones, energy, mood, (hangry anyone?) and can be a contributor to skin complaints like acne.

Not only are these egg muffins rich in protein but they are full of alkalising green vegetables giving you an extra healthy boost and an easy way to get some more nutrition into your day. I have added some ground turmeric powder which gives the muffins a nice golden colour with the addition of turmerics  anti-inflammatory and immune enhancing benefits.

Master Toddler loves these egg muffins and thinks they are mini cakes. He doesn’t seem to mind that he is happily munching on spinach, broccoli, tomatoes and kale (in my pesto) so these egg muffins are a great way to get some extra nutrition into kids.

Veggie egg muffins are extremely versatile so you can easily use up whichever vegetables you have in your fridge. I like to use them as a sneaky opportunity to get more greens into my toddler as greens can sometimes be a  bit of a battle.

I have used a dairy free pesto in this recipe, if you are looking for a dairy free pesto you may like to try my Kale, Basil & Walnut Pesto, or a standard shop bought pesto will work just as well. If you are following a strict paleo diet then using a dairy free pesto still allows these muffins to be consumed.

You can easily add a variety of toppings to these egg muffins, pumpkin seeds or sunflower seeds can work well and give some extra crunch or sundried tomato and fresh herbs like rosemary are other options.

If you are looking for some other healthy protein rich snacks you may like to try my Paleo Nut Bars with Goji Berries or Creamy Blueberry, Cacao & Coconut Energy Balls.

I hope you enjoy this recipe, please share if you do, have a lovely week! x

Serves 10 egg muffins

Healthy Veggie Egg Muffins with Pesto

Easy & Healthy Egg Muffins with Veggies and Pesto

5 minPrep Time

25 minCook Time

30 minTotal Time

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5 based on 5 review(s)

Ingredients

  • 8 eggs
  • 3 Tbspn nut milk
  • 4 broccoli florets, chopped
  • 1/2 cup spinach, chopped
  • 10 cherry tomatoes, chopped in half
  • 2 Tbspn pesto*
  • 1/2 tsp ground turmeric
  • Pinch of sea salt and ground black pepper

Instructions

  1. Preheat a fan forced oven to 180°C/400°F
  2. In a large mixing bowl whisk eggs with the nut milk. Add in the broccoli florets, spinach, tomatoes, turmeric, salt and pepper and mix until combined.
  3. Spoon the mixture into a greased muffin tin or muffin cases.
  4. Bake for 15 min then remove the muffins and spoon about 1/2 tspn of pesto on top of each muffin. Put the muffins back in the oven and cook for another 5-10 minutes until you can insert a skewer or a toothpick into the middle of the muffin and it comes out clean. The muffins should be lightly golden on top.
  5. Remove egg muffins from the oven and serve warm or cold. Once cooled, keep muffins in the fridge in an airtight container for up to 3 days. They can be frozen in zip lock bags and taken out when needed.

Notes

* If you are following a strict paleo or dairy free diet then use a dairy free pesto such as my kale, basil & walnut pesto mentioned above.

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https://lovefoodnourish.com/veggie-egg-muffins-with-pesto/

 

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14 Comments

  • Reply
    Allison - Celebrating Sweets
    August 15, 2017 at 3:18 pm I love the addition of pesto! I bet these are so flavorful!
    • Reply
      Hope Pearce
      August 15, 2017 at 5:55 pm Thanks Allison! The pesto does give them a nice flavour :)
  • Reply
    Dahn
    August 15, 2017 at 5:28 pm what a great 'grab and go' breakfast. Filling, healthy and delicious.. this is the way to go
    • Reply
      Hope Pearce
      August 15, 2017 at 5:57 pm Thanks Dahn! Yes they make a great healthy grab and go breakfast for busy weeks:)
  • Reply
    Ginny
    August 15, 2017 at 6:11 pm Pesto is such a good idea to add to your egg muffins. Sounds delicious!
    • Reply
      Hope Pearce
      August 16, 2017 at 11:20 am Thanks Ginny!
  • Reply
    Amy | The Cook Report
    August 15, 2017 at 8:37 pm What a great breakfast idea, so simple to make and healthy as well!
    • Reply
      Hope Pearce
      August 16, 2017 at 11:21 am Thanks Amy, yes they are very quick easy to make :)
  • Reply
    Valentina
    August 16, 2017 at 5:07 am These would be so cute/pretty and easy for a brunch. My kids (& the adults) would love them!
    • Reply
      Hope Pearce
      August 16, 2017 at 11:21 am Thanks Valentina! Yes they are a go to in my family :)
  • Reply
    Deepika|TheLoveOfCakes
    August 17, 2017 at 3:22 am This is such a great breakfast option!! They are so cute and presentable! And I love that I can hide some greens in there for picky eaters :)
    • Reply
      Hope Pearce
      August 21, 2017 at 3:58 pm Thanks so much Deepika, yes they are a great way to sneak veggies in for fussy eaters :)
  • Reply
    Amy
    August 31, 2017 at 5:47 am This is such a great combination. Simple but yet delicious breakfast! Can't wait to see pictures of your trip :)
    • Reply
      Hope Pearce
      August 31, 2017 at 3:32 pm Thank you Amy! Yes they make a great tasty and easy breakfast. I will post some pics soon :)

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