These Gluten-Free Egg Muffins are a delicious, healthy breakfast or snack that’s perfect for meal prep. Made with eggs, almond milk, sautéed mushrooms, spinach, and kimchi, these savory muffins are packed with protein, fiber, and essential nutrients. They are easy to make, dairy-free, and can be customized with your favorite vegetables or cheese. Whether you’re looking for a quick breakfast, a grab-and-go snack, or a nutritious meal prep idea, these egg muffins are the perfect solution. Ideal for those following a gluten-free diet, they are also great for those seeking a low-carb, keto-friendly option. Store them in the fridge for up to 4 days or freeze them for longer-lasting freshness. Try these savory egg muffins for a quick and flavorful way to start your day!

Ingredients:
- 5 large eggs
- ¼ cup + 2 tablespoons unsweetened almond milk
- ½ teaspoon olive oil
- 6 ounces mushrooms, diced
- ¼ cup classic kimchi
- 3 ounces spinach, chopped
- ⅛ teaspoon sea salt
Instructions:
- Preheat your oven to 350°F and line a muffin pan with 6 silicone muffin liners.
- In a large bowl, whisk together the eggs, almond milk, and sea salt until fully combined.
- Heat a skillet over medium heat and add the olive oil. Once the oil is hot, sauté the mushrooms, spinach, and kimchi until the spinach is nearly wilted and the mushrooms are tender.
- Evenly distribute the sautéed vegetable mixture into the muffin liners.
- Pour the egg mixture over the vegetables, filling each muffin liner.
- Bake in the preheated oven for about 30 minutes, or until the eggs are fully set and no longer jiggly.
- Allow the egg muffins to cool at room temperature in the muffin pan before serving.
Why You’ll Love This Recipe
These gluten-free egg muffins are a flavorful, nutritious breakfast or snack that’s easy to prepare and perfect for meal prep. Packed with protein from eggs, fiber and vitamins from spinach, and a savory kick from kimchi, these muffins offer a healthy and satisfying option for busy mornings. The use of almond milk keeps them dairy-free, making them a great option for those with dietary restrictions.
Tips
- Meal Prep: These egg muffins are ideal for meal prep. You can make them in advance and store them in the fridge for up to 4 days. They’re also freezable—just reheat in the microwave for a quick breakfast.
- Don’t Overcook: Keep an eye on the muffins while baking, as cooking times can vary slightly depending on your oven. Once the eggs are firm to the touch and no longer jiggle, they’re ready.
- Customize Veggies: Feel free to substitute or add any vegetables you like, such as bell peppers, onions, or zucchini.
Variations and Substitutions
- Non-Dairy Milk: Swap almond milk with any non-dairy milk such as coconut milk or oat milk.
- Add Cheese: For a cheesy version, add your favorite shredded cheese (cheddar, mozzarella, or goat cheese) to the egg mixture before baking.
- Kimchi Alternatives: If you’re not a fan of kimchi, you can substitute it with salsa, sun-dried tomatoes, or a spoonful of pesto for extra flavor.
- Egg Substitute: To make this recipe vegan, try using a plant-based egg substitute such as flax eggs or chickpea flour.
FAQs
Can I make these muffins in advance?
Yes, these egg muffins are perfect for meal prep. You can make them ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage.
How can I store leftover egg muffins?
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for up to a month. Reheat them in the microwave or oven before serving.
Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk for almond milk if you prefer. You can also use other plant-based milks depending on your dietary preference.
Serving Suggestions
These gluten-free egg muffins are a great stand-alone snack or breakfast, but they can also be served with a side of fresh fruit, avocado toast, or a light salad for a more substantial meal. They also pair wonderfully with a hot cup of coffee or herbal tea. Perfect for busy mornings or on-the-go eating!
Ingredients:
- 5 large eggs
- ¼ cup + 2 tablespoons unsweetened almond milk
- ½ teaspoon olive oil
- 6 ounces mushrooms, diced
- ¼ cup classic kimchi
- 3 ounces spinach, chopped
- ⅛ teaspoon sea salt
Instructions:
- Preheat your oven to 350°F and line a muffin pan with 6 silicone muffin liners.
- In a large bowl, whisk together the eggs, almond milk, and sea salt until fully combined.
- Heat a skillet over medium heat and add the olive oil. Once the oil is hot, sauté the mushrooms, spinach, and kimchi until the spinach is nearly wilted and the mushrooms are tender.
- Evenly distribute the sautéed vegetable mixture into the muffin liners.
- Pour the egg mixture over the vegetables, filling each muffin liner.
- Bake in the preheated oven for about 30 minutes, or until the eggs are fully set and no longer jiggly.
- Allow the egg muffins to cool at room temperature in the muffin pan before serving.
Why You’ll Love This Recipe
These gluten-free egg muffins are a flavorful, nutritious breakfast or snack that’s easy to prepare and perfect for meal prep. Packed with protein from eggs, fiber and vitamins from spinach, and a savory kick from kimchi, these muffins offer a healthy and satisfying option for busy mornings. The use of almond milk keeps them dairy-free, making them a great option for those with dietary restrictions.
Tips
- Meal Prep: These egg muffins are ideal for meal prep. You can make them in advance and store them in the fridge for up to 4 days. They’re also freezable—just reheat in the microwave for a quick breakfast.
- Don’t Overcook: Keep an eye on the muffins while baking, as cooking times can vary slightly depending on your oven. Once the eggs are firm to the touch and no longer jiggle, they’re ready.
- Customize Veggies: Feel free to substitute or add any vegetables you like, such as bell peppers, onions, or zucchini.
Variations and Substitutions
- Non-Dairy Milk: Swap almond milk with any non-dairy milk such as coconut milk or oat milk.
- Add Cheese: For a cheesy version, add your favorite shredded cheese (cheddar, mozzarella, or goat cheese) to the egg mixture before baking.
- Kimchi Alternatives: If you’re not a fan of kimchi, you can substitute it with salsa, sun-dried tomatoes, or a spoonful of pesto for extra flavor.
- Egg Substitute: To make this recipe vegan, try using a plant-based egg substitute such as flax eggs or chickpea flour.
FAQs
Can I make these muffins in advance?
Yes, these egg muffins are perfect for meal prep. You can make them ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage.
How can I store leftover egg muffins?
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for up to a month. Reheat them in the microwave or oven before serving.
Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk for almond milk if you prefer. You can also use other plant-based milks depending on your dietary preference.
Serving Suggestions
These gluten-free egg muffins are a great stand-alone snack or breakfast, but they can also be served with a side of fresh fruit, avocado toast, or a light salad for a more substantial meal. They also pair wonderfully with a hot cup of coffee or herbal tea. Perfect for busy mornings or on-the-go eating!
Gluten-Free Egg Muffins
4
servings10
minutes30
minutesIngredients
5 large eggs
¼ cup + 2 tablespoons unsweetened almond milk
½ teaspoon olive oil
6 ounces mushrooms, diced
¼ cup classic kimchi
3 ounces spinach, chopped
⅛ teaspoon sea salt
Directions
- Preheat your oven to 350°F and line a muffin pan with 6 silicone muffin liners.
- In a large bowl, whisk together the eggs, almond milk, and sea salt until fully combined.
- Heat a skillet over medium heat and add the olive oil. Once the oil is hot, sauté the mushrooms, spinach, and kimchi until the spinach is nearly wilted and the mushrooms are tender.
- Evenly distribute the sautéed vegetable mixture into the muffin liners.
- Pour the egg mixture over the vegetables, filling each muffin liner.
- Bake in the preheated oven for about 30 minutes, or until the eggs are fully set and no longer jiggly.
- Allow the egg muffins to cool at room temperature in the muffin pan before serving.
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