Mediterranean eggs (gluten -free eggs and dairy)

Today I share a recipe without dairy products and gluten -free for Mediterranean eggs. Try this as a high protein meal preparation option!

Hello! How’s the week going? I hope you have a wonderful so far! He was busy as usual – but I’m looking forward to some fun on the weekend with the crew. 🙂

For today’s post, I’m so excited that I share a recipe we all enjoy recently: Mediterranean egg bites. I made a lot as part of the meal preparation and they had amazing fast breakfast and lunch. (I also love them in a tortilla Siete almond flour!) In addition, they freeze beautifully and their kids also love them.

(We will be happy to say that Maisey did not try any of them, but he may have stolen one or four from the bench.)

When I have a salty and protein breakfast, I feel more pleased throughout the breakfast and do not feel like longing for sweets or sugar so much all day long. In fact, this is a great meal idea for metabolic flexibility. And you could first enjoy the egg bites before starting in fruits or oatmeal as a full breakfast.

Mediterranean eggs-without glazing and without dairy products

Ingredients:

– 3 cloves of garlic

– 1/2 sweet onion, chopped

– 2 handfuls of fresh spinach

– 6 whole eggs

– 1/4 cup almond milk

-1/4 cup of gluten -free gluten flour

– 1/2 teaspoon of baking powder

– 1/2 teaspoon of garlic powder

-1/3 cup dried tomatoes, chopped

– 1/3 cup olives of Kalamata

– 1/3 cup grated vegan parmesan (I love Volife)

– Avocado oil to lubricate muffin boxes

Instructions:

Step 1:

Preheat the oven to 350 and then lubricate a 12 standard muffin with avocado oil.

Step 2:

In a large bowl, whisk the eggs and then mix gently to the rest of the ingredients.

Step 3:

Distribute the mixture evenly to the 12 points of the muffin in the pan. Bake for 20 minutes or until golden brown and adjust.

Step 4:

Cool completely before service, otherwise stick to the muffin tin.

Tips for freezing eggs

– Be sure to let them cool completely before freezing. Once they reach the room temperature, remove them gently from the muffin tin and place in a re -registered ziploc bag before freezing.

– To reapply, just open them on a glass plate and then microwave for about 20 seconds.

How to customize egg bites

– This recipe is extremely flexible and so easy to adapt depending on your family’s preferences.

– Then do not hesitate to add basil, mushrooms, broccoli, peppers or whatever you like! Just make sure you have 2/3 cup components of additives, the egg ratio to add will be off.

– If you do not have parmesan and want to use another cheese, try adding 1/3 cup slice. I did not use Volife’s slice in this recipe before it tends to get a little watery when it bakes.

Another tip:

You can use the muffin tin liners, but I find that with egg bites, it tends to make them a little soggy. The best method I have tried is to use a greasy tin and let them cool before service.

So here’s the full recipe if you want to give them a swirl!

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