Today, I share a recipe without dairy products and gluten -free to bite the eggs of the Mediterranean egg. Try this as an option to prepare a high protein meal!
Hey hey! How’s the week going? I hope you have a great one so far! It was busy as usual – but I look forward to a weekend party with the crew. 
For today’s post, I’m so excited to share a recipe that we’ve all enjoyed lately: a Mediterranean bite of eggs. I made a series as part of a meal preparation and they made incredibly fast breakfast and lunch time staples. (I love them in a tortilla of almond flour siete flour!) Besides, they freeze nicely, and the kids love them.
(I would like to say that Maisey tried none of that, but maybe she stole one or four from the desktop.)
When I have a salty breakfast and a protein breakfast, I feel more satisfied throughout the morning and do not feel like I’m craving for sweets or sugar for so many days. In fact, this is a great idea for a meal for metabolic flexibility. And you could first enjoy the egg snacks before you go into fruit or oatmeal like a full breakfast.
Mediterranean egg bite-bez gluten and no dairy products
Ingredients:
– 3 cloves of ground garlic
– 1/2 of sweet onion, chopped
– 2 handfuls of fresh spinach
– 6 whole eggs
– 1/4 cup almond milk
-1/4 cups of almighty gluten -free flour without gluten
– 1/2 teaspoon of baking powder
– 1/2 teaspoon in garlic powder
-1/3 cup dried tomatoes, chopped
– 1/3 cups of olive calamat
– 1/3 cup of grated vegan parmesan (I love violife)
– avocado oil for lubricating cans for muffins
Instructions:
Step 1:
Preheat the oven to 350, then grease a 12-year-old cannon of muffin with avocado oil.
Step 2:
In a large bowl, whisk the eggs, then gently stir in the remaining ingredients.
Step 3:
Arrange the mixture evenly in 12 muffin sites in a pan. Bake for 20 minutes or until golden brown and place.
Step 4:
Cool completely before serving, otherwise stuck in a muffin can.
Ova freezing tips
– Be sure to let them cool completely before freezing. Once they reach room temperature, gently remove them from the muffin can and place in a ziploc bag that can be closed again before freezing.
– To heat up again, just drink them on a glass panel, then a microwave for about 20 seconds.
How to adjust egg bites
– This recipe is super flexible and so easy to adjust depending on your family preferences.
– Then feel free to add basil, mushrooms, broccoli, peppers or anything you like! Just make sure you have 2/3 ingredients for adding a cup-a contrary to the ratio of eggs and adding will be switched off.
– If you don’t have parmesan and want to use another cheese, try to add 1/3 cup of feta -e. In this recipe I did not use the feta violife before it became a little watery when baking.
Another advice:
You can use muffin lining, but I think that with egg stabs tend to make them a little moist. The best method I tried to use a greasy can for muffins and let them cool before serving.
So here’s a full recipe if you want to give them a whirlwind!
Mediterranean egg bites (gluten -free and without dairy products)
Divide the recipe without dairy products and gluten -free for Mediterranean snacks of eggs. Try this as an option to prepare a high protein meal!
– 3 cloves of ground garlic
– 1/2 of sweet onion, chopped
– 2 handfuls of fresh spinach
– 6 whole eggs
– 1/4 cup almond milk
-1/4 cups gluten -free gluten free to baking flour
– 1/2 teaspoon of baking powder
– 1/2 teaspoon in garlic powder
-1/3 cup dried tomatoes, chopped
– 1/3 cups of olive calamat
– 1/3 cup of grated vegan parmesan (I love violife)
– avocado oil for lubricating cans for muffins
Step 1:
Preheat the oven to 350 and grease 12 standard muffin cans with avocado oil.
Step 2:
In a large bowl, whisk the eggs, then gently stir in the remaining ingredients.
Step 3:
Arrange the mixture evenly in 12 muffin sites in a pan. Bake for 20 minutes or until golden brown and place.
Step 4:
Cool completely before serving, otherwise stuck in a muffin can.
xoxo
Gina
More my favorite breakfast options:
Original breakfast cookie! The girls and I had breakfast last week and they were a big hit. (I mean, it’s all a hit when he has chocolate chipsle Sray face.)
