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TOP 13 GLUTEN FREE GLUTEN FREE breakfast recipes.
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1.SPINACH EGG MUFFINS:
NUTRITION
Serving Size: 2 egg muffins
Calories: 156
Sugar: 4
Fat: 8
Carbohydrates: 8
Fiber: 2
Protein: 12
INGREDIENTS
1/2 cup sun-dried tomatoes, sliced
1 cup spinach, finely diced
1/2 medium yellow onion, finely diced
4 large basil leaves, finely diced
salt and pepper, to taste
8 large eggs
1/4 cup milk (any kind)
1/3 cup feta cheese crumbles
INSTRUCTIONS
Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
2.BACON WRAPPED EGG CUPS:
NUTRITION
Serving Size: 1 egg cup
Calories: 115
Sugar: 0
Fat: 8
Carbohydrates: 0
Fiber: 0
Protein: 9
INGREDIENTS
12 strips of bacon
12 large eggs
pepper, to taste
INSTRUCTIONS
Preheat oven to 400ºF and spray a nonstick muffin tin with coconut oil cooking spray. Set aside.
Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.
Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.
Bake for an additional 10-15 minutes depending on how runny you like your eggs.
Finally, season with pepper and enjoy!
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