Low Sodium Savory Egg Muffins
Start your day with a batch of these flavorful Low Sodium Savory Egg Muffins, a healthy, protein-packed breakfast or snack option that’s big on taste but light on salt. Loaded with fresh veggies like red bell peppers, spinach, and mushrooms, these egg muffins strike the perfect balance of nutrition and flavor without relying on added sodium. Seasoned with aromatic garlic powder, black pepper, and fresh parsley, every bite is a burst of savory goodness. Optional unsalted cheese adds a creamy touch, making them even more irresistible. Quick to prepare and perfect for meal prepping, these 12-portioned, baked egg muffins are great for busy mornings or as a grab-and-go snack. Serve them warm, or refrigerate for up to 3 days for a simple, wholesome treat anytime. Perfect for those following a low-sodium diet or seeking a nutritious, fuss-free recipe!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 large eggs
- 0.5 cup, diced red bell pepper
- 1 cup, chopped spinach
- 0.5 cup, diced mushrooms
- 2 tablespoons, sliced green onions
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped fresh parsley
- 0.5 cup, shredded unsalted cheese (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lightly greasing with olive oil or using muffin liners.
Step 2
In a medium-sized skillet, heat the olive oil over medium heat. Add the diced red bell pepper and mushrooms, and sauté for about 5 minutes until they begin to soften.
Step 3
Add the chopped spinach and green onions to the skillet, and continue to cook for another 2-3 minutes until the spinach has wilted. Remove from heat and set aside to cool slightly.
Step 4
In a large mixing bowl, crack all six eggs and whisk together. Add the garlic powder, black pepper, and chopped parsley. Whisk again to combine.
Step 5
If using, gently fold in the shredded unsalted cheese into the egg mixture.
Step 6
Add the sautéed vegetables to the egg mixture and stir until everything is evenly distributed.
Step 7
Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Step 8
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
Step 9
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Step 10
Serve warm or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (619.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1120.2 |
| Total Fat 84.7g | 0% |
| Saturated Fat 37.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1244.2mg | 0% |
| Sodium 667.1mg | 0% |
| Total Carbohydrate 16.8g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 5.6g | |
| Protein 72.3g | 0% |
| Vitamin D 271.6IU | 0% |
| Calcium 1071.2mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1239.6mg | 0% |
Source of Calories