Chickpea & Salsa Egg Muffins
Chickpea & Salsa Egg Muffins are a perfect breakfast choice for kids. These mini muffins feature a light and fluffy texture from whisked eggs and almond milk, while zesty salsa and cooked chickpeas add savory flavor and a satisfying bite. Ideal for a quick and nutritious start to the day, they’re easy to enjoy warm or at room temperature. Packed with protein and essential nutrients, these muffins are a fun and convenient way to give kids a tasty and energizing breakfast.
Ingredients:
1 Egg (large, whisked)
1 1/3 tbsps Unsweetened Almond Milk
1 1/3 tbsps Salsa
3 1/2 tbsps Chickpeas (cooked, drained)
Directions:
1. Preheat the oven to 375ºF (190ºC). Line a muffin tray with liners or use a silicone muffin tray.
2. Mix the eggs, milk, salsa, and chickpeas together. Divide the mixture evenly between the muffin cups. Bake for 25 minutes or until the muffins are firm to the touch. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is one muffin.
More Flavor
Add shredded cheese and/or hot sauce.
Additional Toppings
Chopped green onions.
Nutrition: (Amount per serving)
Calories 70
Cholesterol 93mg
Fat 3g
Sodium 121mg
Carbs 6g
Vitamin A 211IU
Fiber 2g
Vitamin C 0mg
Sugar 1g
Calcium 45mg
Protein 5g
Iron 1mg
