Flourless Spinach and Tomato Egg Muffins and A Photo Tip

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

A couple days ago I promised to share with you how I used the orange tomatoes, all but one were roasted. The remaining one was cooked in these flourless egg muffins. The muffins are delicious and make a very convenient breakfast. In fact they can be prepared the night before or made in large quantities to last the whole week. Plus if you have members in the family with gluten allergy or blood sugar problems, they too can enjoy this protein packed meal.

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

I’m not much of a morning person, and getting up to cook is not something I’m always in the mood for. I love making these egg muffins the night before so the following morning I don’t have to stumble into the kitchen, while half asleep, and figure out what breakfast will be. I simply pop them in the microwave for a minute and breakfast is ready. On days when I have to rush out the door this convenience is greatly appreciated.

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

These muffins aren’t really muffins, I like to call them that because they’re made in a muffin pan and look like little muffins. What they are is a nutritious meal that will satisfy your taste buds and keep you full until lunchtime. The ingredients don’t include starches, processed wheat or sugars, and so you won’t have to worry about a blood sugar spike. Paired with some fruit, a tea or coffee and the occasional 100% juice, this is a very healthy way to start the day.

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

5.0 from 2 reviews
Flourless Spinach and Tomato Egg Muffins
 
These little flourless egg muffins are a great make-ahead breakfast or a quick meal for any day of the week.
Author:
Recipe type: Breakfast, Brunch, Snack, Vegetarian
Cuisine: International, Vegetarian,
Ingredients
  • 3 medium egg
  • 1 small handful defrosted or fresh spinach leaves
  • 1 medium orange plum tomato or any variety of choice
  • pinch of sea salt
  • pinch of cayenne or chili pepper, optional
  • butter for muffin pan
Instructions
  1. Preheat oven to 175C or 345F, and rub a little butter on the muffin pan. Squeeze out as much water as possible from the defrosted spinach. Slice the tomato in half, scoop out all of the seeds, and slice into small pieces. In a bowl combine the eggs, spinach, diced tomato, sea salt and cayenne. Lightly beat until well combined, pour equal amounts into each muffin mould compartment. Place in center of oven and bake until set. I baked mine for 12 minutes but I suggest checking on them after 8 and until they have cooked to desired doneness. Allow to cool slightly before serving or completely if refrigerating.
Notes
These amounts make 4 small muffins. Feel free to double or triple as needed.


The amounts and ingredients can all vary depending on what you have on hand. Be creative and include your favorite ingredients.

 

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

The best thing about these little flourless egg muffins is that you can use any ingredients and seasonings your heart desires. Sometimes I like to add either bacon or lean turkey deli meat; other times it’s cheese, mushrooms, peppers or even potatoes. The possibilities are endless.

Flourless Spinach and Tomato Egg Muffins Recipe by @SpicieFoodie | #spinach #tomato #eggs #muffins #glutenfree

Now for my photo tip. If you make these or any other egg dish and want to photograph them for your blog, always do so straight after cooking. The longer they sit the more unappetizing they’ll look. Particularly these egg muffins, if you wait too long they become wrinkled and deflated — not pretty at all. I took them straight from the oven and onto the plate to shoot immediately.

 

Well, there you have it.:) I hope you are having a wonderful week and don’t forget to sign up to this month’s YBR roundup.

 

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

Comments

  1. says

    A wonderful breakfast/brunch treat! Those healthy muffins look delicious.

    Great tip. Yes, some things need to be photographed straight away…

    Cheers,

    Rosa

  2. says

    They look great..I like to bake in the morning..but after I have had my little relaxed bites for breakfast with my green tea,,not get up and cook breakfast:) There are 2 of us and lightish eaters so no fuss..these would be good..plus the protein of the eggs.. to keep you going..
    Your tip is perfect..Ice cream too..says she as she watched her ice cream melt before her eyes while shooting:)

  3. says

    I like these “muffins!” I’d probably make them for dinner – I might be less of a morning person than you when it comes to food first thing in the day! And you’re so right that some foods need to be photographed immediately or you lose the moment. Ice cream out of the freezer for more than a few minutes? Nice puddles! ;-)

  4. says

    Nancy – they look amazing!! I’m always looking for flourless breakfast alternatives and these bad boys hit the nail on the head! Once my kitchen stuff arrives from Mexico, I will definitely be making these! I have pinned it for later ;)

  5. says

    G’day and YUM re the eggs Nancy, true!
    Great photo tip and think we all have experienced that with lighting and what works right after cooking or baking…I learned trying to photograph something that was right out of the oven with icing sugar! lol At least I can laugh as after I did…I knew…was not getting that shot and had to re-do! :)
    Cheers! Joanne

  6. says

    What a great little breakfast! I can see making this with some green chile. :) Great idea to make them the night before. I have the same problem of not feeling like cooking or actually eating until I’ve been up a while. By the time I’m ready to eat, the husband is starving. :) I discovered that tip about egg dishes last year when I was preparing from my quiche post. It’s really gorgeous when it first comes out of the oven, but give it 15 minutes, and overnight – forget it.

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