These savoury egg muffins are simple, nutritious, and perfect for meal prepping. By incorporating beef bone broth powder, you not only enhance their flavour but also boost their nutritional value. Beef bone broth is rich in collagen and amino acids, which support joint, gut, and skin health. Each muffin gains an additional 2–2.5 g of protein per serving, making them a more satisfying and wholesome choice.

Ingredients

• 6 large eggs, whisked
• ½ cup spinach (fresh), sautéed (start with 1–2 cups raw, as it will reduce significantly when cooked)
• ½ cup cheddar cheese, shredded
• 3 tbsp. New Roots Herbal’s Beef Bone Broth Powder
• 1 tbsp. olive oil
• ¼ tsp. sea salt
• Dash of pepper or garlic powder for extra flavour (optional)

Instructions

Preheat your oven to 190 °C (375 °F). Grease a 12-cup muffin tin or line it with silicone liners.

Heat a small skillet over medium heat. Add a touch of oil or butter (if needed) and sauté the spinach until wilted. Let it cool slightly and squeeze out any excess moisture.

In a large mixing bowl, whisk the eggs until smooth. Stir in the sea salt, beef bone broth powder, and optional seasonings. Fold in the sautéed spinach and shredded cheddar cheese.

Divide the mixture evenly among the muffin cups. Each cup should be about ¾ full.

Bake in the preheated oven for 18–20 minutes, or until the egg muffins are puffed and set in the centre.

Let the muffins cool for a few minutes before removing them from the tin. Store leftovers in the refrigerator for up to 3 days.

Makes 10–12 egg muffins.

Angela Wallace, MSc, RD

A registered dietitian with the College of Dietitians of Ontario, personal trainer, and family-food expert who specializes in women and child nutrition and fitness, she loves helping families get healthy together.

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