These savory almond topped morsels will sustain you for hours!
Need a breakfast option that is moist and delicious yet highly portable?
Almond and chive topped dairy free egg muffin recipe to the rescue…with few ingredients and minimal chopping these are quick to prepare. The biggest time commitment is cleaning your cupcake tins but using ample coconut oil to grease the muffin cups will make that a snap.
These egg muffins keep for up to 4 days in the fridge. In honor of National Almond Day on Feb.16th they are topped with sliced almonds added at the halfway point of baking where they get pleasingly toasted and provide the perfect crunch to an otherwise soft texture. The nutty topping retains it’s crunch after refrigeration – I eat these babies cold from the fridge or at room temperature. Just wrap in parchment or natural wax paper, put them in a baggy and off you go!
8 whole eggs (I have small, old fashioned cupcake tins- 1.5 inch depth)
1/2 medium size red onion, chopped – mini chopper works great!
12 asparagus spears – about 1/2 lb. (thinner spears are perfect for these), thinly sliced on diagonal
4 or 5 fresh chives (optional for topping), chopped
sliced almonds (Trader Joe’s has these for a great price!)
splash of unsweetened almond milk
1 tsp. sea salt and freshly ground pepper to taste
coconut oil for greasing muffin cups (organic, cold pressed, unrefined best and does fine at 350 °)
- Pre-heat oven to 350 ° F. Prep veggies – chop red onion, thinly slice asparagus on diagonal and chop chives if using.
- Add 8 eggs, a generous splash of almond milk, 1 tsp. sea salt and generous freshly ground pepper to taste to a bowl and beat gently to mix.
- Grease muffin tins with coconut oil (leave coconut oil in solid form and use small square of paper towel to rub oil over entire muffin cup – try to spread oil so there aren’t thick white clumps but cups should appear “white” else you haven’t used enough oil to prevent sticking.)
- Add handful of asparagus slices and a couple of tsp. of chopped red onion to each muffin cup. (divide between a dozen cups)
- Use small pouring ladle or measuring cup with pour spout to pour the scrambled egg mixture into cups – fill to 3/4 full.
- Bake for about 12 minutes and remove. Quickly sprinkle muffin tops with almonds and fresh chives (if using) and return to oven for another 12 minutes or until tops begin to turn golden.
- Let warm muffins sit for about 5 minutes after baking – sides will begin to separate slightly. If you do not have non-stick trays (pick me!), run a sharp knife around perimeter of egg muffins and gently remove from tins. I found a thin metal icing spatula great for scooping these out while leaving almost nothing behind.
Eat and Enjoy! Muffins last up to 4 days in fridge.
Makes 12, 1.5 inch deep muffins