{"id":242,"date":"2019-09-03T11:30:06","date_gmt":"2019-09-03T11:30:06","guid":{"rendered":"http:\/\/www.onecleverchef.com\/?p=242"},"modified":"2024-03-25T23:41:27","modified_gmt":"2024-03-25T23:41:27","slug":"superfood-breakfast-muffin-avocado-tomato-spinach","status":"publish","type":"post","link":"https:\/\/www.onecleverchef.com\/superfood-breakfast-muffin-avocado-tomato-spinach\/","title":{"rendered":"Healthy Breakfast Egg Muffins with Spinach & Avocado"},"content":{"rendered":"\n

These Healthy Breakfast Egg Muffins are filled with superfood vegetables like spinach, avocado, and tomato to provide you with a formidable nutrient boost to kickstart your day! They are easy to make and perfect to make ahead for a week’s worth of quick breakfasts. Low-carb, keto, gluten-free, vegetarian, paleo-friendly, and nut-free. <\/p>\n\n\n\n

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(This recipe was originally posted on April 5th, 2016. It was reposted with improved photography and recipe on April 2nd, 2019.)<\/em><\/p>\n\n\n\n

I’m always trying to find new delicious ways to increase my daily superfood intake. One meal in particular that I’ve found difficult to incorporate enough nutrients into is breakfast.<\/p>\n\n\n\n

There is always the smoothie bow \/french toast\/pancake option, which you can top with tons of berries, but I’m not a huge fan of sweet for breakfast, I prefer savory in the morning.<\/p>\n\n\n\n

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This recipe combines the savory taste of avocado<\/a>, which gives a creamy and rich taste to the recipe, with a good tomato + spinach kick. I don’t bake avocados<\/a> often, but I have found that they are actually the perfect healthy fat<\/a> for various baking recipes.<\/p>\n\n\n\n

Avocados, spinach, tomato, and basil are all very powerful superfoods<\/strong>, and they taste so good together. The beauty of this recipe is that you can prepare a batch of these for the week and eat 1 or 2 every morning. It is the perfect healthy breakfast meal prep recipe.<\/p>\n\n\n\n

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For How Long do These Last?<\/h2>\n\n\n\n

You can store these in the fridge for up to 7 days, but I recommend that you eat them within 4 to 5 days for optimal taste. Past that point, the avocado will start getting mushy.<\/p>\n\n\n\n

Can I Freeze These?<\/h2>\n\n\n\n

I do not recommend freezing this recipe, as they contain avocado. If you absolutely need a recipe that you could freeze, you could replace the avocado with the same amount of cubed bell peppers or ham\/bacon.<\/p>\n\n\n\n

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Is Cheese Absolutely Necessary?<\/h2>\n\n\n\n

No, it isn’t. You could make this recipe dairy-free by replacing cheese with the same amount of crumbled tofu and 1-2 tbsp nutritional yeast. <\/p>\n\n\n\n\n\n\n\n

How to Make Sure the Muffins Don’t Get Stuck to the Muffin Pan.<\/h2>\n\n\n\n

You will need to grease your pan properly for this recipe, as eggs are very sticky, and will glue to your muffin pan if not greased properly. I used an oil spray, but you could use any other type of fat. Just make sure there is enough of it.<\/p>\n\n\n\n

Pro Tip: <\/strong>I hate how volatile oil spray is, so I always turn on the fan to the maximum, bring the pan real close and spray there. This way I don’t breathe any of this stuff and keep my counters clean(er).<\/p>\n\n\n\n

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Can I Really Cook with Avocado?<\/h2>\n\n\n\n

Yes! And it is delicious, trust me! We are used to eating it raw on toast, as a sauce, or guacamole, but cooked avocado is amazing when done right.<\/p>\n\n\n\n

More Breakfast Prep Recipes<\/h2>\n\n\n\n