Egg Muffins - no flour

by Cindy Suelzle on October 19, 2014
Cindy Suelzle
Overall Rating: 4.8/5 | Kids Rating: 4/5


oh my goodness, so easy. So delicious. So nutritious. Thrivelized from a recipe that came from the WHEAT BELLY COOKBOOK.

Serves: 4

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
10 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 


Great for dinner, breakfast, tomorrow's lunch, lunch in the car .....

  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.

Voila - super easy, and clean up was merely wiping down the counter and putting the cans away!