Grain-Free Breakfast Muffins

So these are not your typical breakfast muffins.. nope, they’re filled with high-quality, high-protein & high-fat nutrient dense ingredients… WIHTHOUT the use of grains- and can even be made vegan or dairy-free if necessary!

They take about 1hr to prep and make though so they aren’t the “fastest” recipe but the PERFECT addition for your weekly meal prep items as they freeze and store in the fridge well.

OMNIVORE RECIPE

• • 1 cup hearty seasonal root vegetables, grated (try a blend of potatoes, yams, beets, onions, garlic, parsnip, yucca, etc.)
  • 1 cup seasonal veggies, finely diced (try a blend of carrots, broccoli, mushrooms, peppers, etc.)
  • 1/2 cup finely diced protein (bacon or tofu work well)
  • 2 – 4 tbsp seasonal fresh or dried seasoning (fresh seasonal herbs such as basil, parsley or thyme, dried stored herbs such as oregano, italian, taco or greek and spices such as chili, paprika, cumin, cayenne, salt and/or pepper)
    • Blend all together in a large bowl
  • 6 local free range eggs
  • 1 cup milk of choice
    • whisked together
  •  1/2 – 1 cup of “toppings” finely chopped or grated such as cheese, arugula, spinach, herbs etc. (optional but a nice additional for flavour)
    • Keep separate from all other ingredients

INSTRUCTIONS

1. 1. Preheat oven to 450F
   2. If you aren’t using bacon in your recipe, coat the muffin pans with either parchment paper cups or coconut oil.
   3. Take the vegetable & protein blend and create a thin layer in each tray. Bake at 450 for 15min or until the veggies become slightly crisp.
   4. Take the pan out and reduce the oven heat to 350F.
   5. Sprinkle the toppings in each tray and then pour the egg mixture into each pan, filling them up about 3/4 full.
   6. Bake again at 350 for 15 – 20min or until the muffins no longer “giggle” and are slightly brown/crisp on top. They should have also expanded and puffed up similar to a muffin!
   7. Store in the fridge for 5 – 7 days or freeze. Enjoy them cold or warm them up in a toaster oven.

VEGAN RECIPE

• • 1 cup hearty seasonal root vegetables, grated
  • 1 cup seasonal veggies, finely diced
  • 1/2 cup finely diced protein of choice
  • 4 tbsp seasonal fresh or dried seasonings
  • 1 cup flour of choice (chickpea, millet, corn, cassava and almond are good options as they are a bit thicker/heavier and have a yellow tinge to them so kinda make them look like eggs!)
  • 1/2 cup nutritional yeast
  • 1/2 cup ground flax
  • 1 tsp ground turmeric + a few cracks of fresh pepper
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups mylk of choice
    • whisked all together and let sit for at least 5min
  •  1/2 – 1 cup of “toppings” finely chopped or grated such as “cheese”, arugula, spinach, herbs etc. (optional but a nice additional for flavour)
    • Keep separate from all other ingredients

INSTRUCTIONS

1. 1. Preheat oven to 350F
   2. Blend all of the ingredients together except for the toppings and let sit for about 5-10min to allow the flax to gelatinize.
   3. Line your muffin trays with parchment paper cups and pour the batter into each one, filling them about 3/4 of the way full.
   4. Bake at 350 for about 30min or until they no longer “giggle” and are slightly brown on top.
   5. Let set before freezing or store in the fridge for about 5-7 days.

NOTES

• • Try not to pull them out too early or undercooked as they may “deflate” and look a little sad however they will still be edible!
  • For the omnivore version I actually suggest OVER cooking (which I never say that for eggs but this one it works well because of the extra moisture from the bacon!) and if anything SLIGHTLY under cooking for the vegan recipe because that way they stay a bit more moist.
  • If freezing: ideally pull them out the night before so that they are thawed when you warm them up in the oven but if you forget to do that then you can re-heat them while frozen by cooking them at 250 for about 10 – 15min depending on how hot your oven is.

DID YOU KNOW

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