Bone Broth Egg Muffins
If you need a grab-and-go breakfast that actually keeps you full, these bone broth egg muffins are it!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 24
Ingredients
- 12 whole12 whole12 whole Eggs, Pastured
- 1.5 cups1.5 cups1.5 cups Egg Whites
- .5 cup.5 cup.5 cup Ginger & Turmeric Bone Broth - Roli Roti
- .5 tsp.5 tsp.5 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Black Pepper - Primal Palate
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- .25 tsp.25 tsp.25 tsp Turmeric
- 0.25 tsp0.25 tsp0.25 tsp Paprika
- 1 cup1 cup1 cup Baby Spinach, chopped
- 1 cup1 cup1 cup Zucchini, diced
- .5 cup.5 cup.5 cup Parsley, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- Grease a muffin tin or use silicone liners.
- In a bowl, whisk egg whites, eggs, bone broth, and seasonings until frothy.
- Fold in any veggies or protein.
- Pour mixture evenly into muffin cups (about ¾ full).
- Bake 20–25 minutes, until set and lightly puffed.
- Let cool slightly before removing.
Notes
Can be double/tripled for easy meal prep/freezer restock
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Dairy Free Desserts Entrées GAPS Gluten Free Grain Free Keto Nut Free Other Paleo Shellfish Free Side Dishes Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 17 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 78 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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