Egg Muffins - no flour

Egg Muffins - no flour

By Thrive Life · 4 servings

10m prep time
20m cook time
oh my goodness, so easy. So delicious. So nutritious. Thrivelized from a recipe that came from the WHEAT BELLY COOKBOOK. -by Cindy Suelzle
Quick & Easy Recipes Breakfast Lunch Dinner
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  • 1 c. THRIVE Scrambled Egg Mix this = 8 eggs if you're substituting fresh eggs
  • 2 c. Water - don't use if you're using fresh eggs instead of THRIVE
  • 1 c. THRIVE Sausage Crumbles - Freeze Dried
  • 1 c. THRIVE Shredded Cheddar Cheese - Freeze Dried
  • 1 tsp. THRIVE Green Onions - Freeze Dried
  • 1 c. THRIVE Broccoli - Freeze Dried
  • 1/2 c. THRIVE Chopped Spinach - Freeze Dried
  • 1/2 c. THRIVE Red Bell Peppers - Freeze Dried crumble a little, using mostly for colour
  • 1/2 c. Water - adding later on


  1. Beat the eggs, add cheddar and let set for about 10 minutes to rehydrate cheese.
  2. Add sausage, onion, tomato powder. Stir well. Add 1/2 cup water to accommodate rehydrating
  3. Add brocolli, spinach and peppers (broken up a bit). Fold vegetables in. Original recipe called for basil, oregano, salt and chives, but I thought the sausage crumbles were flavourful enough and I wanted to taste the cheddar and spinach so I didn't add anything for seasoning.
  4. Spray a muffin tin, spoon evenly into the 12 cups - making sure each has similar vegetables and egg mixture.
  5. Bake at 350 for 20-25 minutes. Test with toothpick.
  6. I used my new silicone muffin tin and I loved it. I loosened around the edges with a toothpick and then popped them out with a butter knife.

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