Who says you need dairy to get that rich, cheesy flavor? These dairy-free egg muffins are here to prove you can have it all — fluffy eggs, bold flavor and a gooey, melty vibe without a drop of milk or cheese. Packed with your favorite veggies, savory seasonings and a sprinkle of dairy-free magic, they’re the perfect grab-and-go breakfast that’s big on taste and totally good-for-you.
Dairy-Free Egg Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 162 kcal
Ingredients
- 10 eggs
- 2 cups broccoli chopped
- 3/4 cup vegan cheese
- 1/3 cup green chiles chopped
- Pinch of salt
- Pepper to taste
- 1/4 cup basil chopped
Instructions
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Preheat oven to 350 degrees F.
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In medium skillet, sauté broccoli in avocado oil with salt and pepper.
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Squeeze out excess moisture.
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In medium mixing bowl, whisk eggs, stir in cheese, salt, pepper and herbs.
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Pour into greased muffin tins. Add sauteed broccoli and chiles.
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Bake for approximately 20 minutes or until golden brown.
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Test center with toothpick to make sure eggs are cooked.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Dairy-Free Egg Muffins
Amount Per Serving
Calories 162
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 273mg91%
Sodium 282mg12%
Potassium 197mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 631IU13%
Vitamin C 27mg33%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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