Recipes / pulses recipes /

Breakfast Egg Muffin Cups

Breakfast Egg Muffin Cups

Breakfasts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

3 medium-large eggs
2 cups eggs liquid whites
1/2 cup lentils, green cooked and pureed
3 tbsp yogurt Greek, low-fat
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cinnamon (reserved for sprinkling)
cooking spray high-heat coconut oil spray (for greasing muffin tin)

Instructions

Preheat oven 350F
Grease muffin tin (12 large muffins) with coconut oil or spray, set aside<br>In a bowl, whisk whole eggs, egg whites, lentils, yogurt, vanilla, nutmeg and cinnamon (1 tsp) until smooth.
Divide mixture equally between muffins in tin.
Sprinkle remaining cinnamon (1/2 tsp) evenly across the tops of the filled muffins.
Bake for 20-22 minutes; cooking time varies greatly depending on oven so start looking at them after 18 minutes. You can test with a toothpick (nothing should stick to finished muffins).
Muffins will be very puffy initially, will drop as much as 1/2 their size upon cooling.
Eat when cooled or store in a container in the refrigerator for 3-4 days.
*Optional: Add fresh veggies of your choice, like tomatoes, spinach or mushrooms, to the mixture after whisking all other ingredients together.