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Today I’m sharing 3 gluten free breakfast recipes that can all be made in muffin tins!
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Gluten-Free Breakfast Muffin Tin Breakfast Ideas
Tomato Spinach Frittata
6 eggs
2 tbsp milk (optional)
½ tsp garlic powder
salt and pepper
1 cup spinach, finely chopped
1 cup cherry tomatoes, halved
½ cup crumbled goat cheese
Preheat oven to 375°F.
Grease a muffin tin with oil or cooking spray.
In a large measuring cup, whisk eggs, milk, garlic powder, salt and pepper. Set aside.
Fill each muffin cup with chopped spinach, tomatoes and goat
cheese.
Pour egg mixture into each muffin cup.
Bake for 15-20 minutes or until they are completely set.
This recipe makes 6 frittatas. You could double it to make a dozen.
Enjoy!
Potato Rosti
1 sweet potato, peeled and grated
2 yellow potatoes, peeled and grated
1 tbsp olive oil
½ tsp garlic powder
salt and pepper
sour cream and chives for garnish
Preheat oven to 375°F.
Grease a muffin tin with oil or cooking spray.
Using a kitchen towel or cheesecloth, drain the excess water from the potatoes.
In a large bowl, mix potatoes with olive oil, garlic powder, salt and
pepper.
Press potato mixture into each muffin cup created a small reservoirin the centre.
Bake for 30-40 minutes or until they reached your desired crispness.
Top with sour cream and chives.
This recipe makes 6 rostis. You could double it to make a dozen.
Enjoy!
Almond Breakfast Bites
1½ cups almonds
½ cup sunflower seeds
¼ cup raisins
¼ cup cranberries
½ cup almond butter
¼ cup honey
Line a muffin tin with cupcake liners.
In your food processor pulse almonds and sunflower seeds until they become coarse crumbs.
In a small saucepan or in the microwave, heat almond butter and
honey until they are smooth and easy to pour.
In a large mixing bowl, combine almond mixture, raisins, cranberries and almond butter mixture.
Use your hands to mix everything thoroughly.
Press mixture into each muffin cup.
Freeze for 20-30 minutes.
Store in the refrigerator for up to 5 days.
Enjoy!
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