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Happy Tuesday! How is your week starting out? No complaints over here. Yesterday was full of the usual Monday hustle and bustle, but I felt prepared and everything went pretty smoothly. Since I knew we would have pretty full days this week, I made sure to do some good meal prepping on the weekend. Dinner last night was pretty much heat and serve, and I have breakfast ready to go for the week!
What am I having for breakfast this week? These delicious, savory breakfast muffins. These little lovelies are made with coconut flour, so they are gluten and grain free. They also come in at just 110 calories and have 6 grams of protein per muffin with the mix-ins I used. I have been loving a couple in the morning paired with fresh fruit.
Savory Breakfast Muffins
Makes 12 muffins
- 6 eggs
- 3/4 cup coconut flour
- 2.5 tablespoons melted butter, ghee or coconut oil
- 1/2 cup milk of choice (I used 2% milk)
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- dash of salt and pepper
- Add-ins: get creative here, I used 4 slices chopped turkey bacon, 2 diced green onions, 1/4 shredded cheese
Directions. Preheat oven to 400. Spray a muffin pan with cooking spray. Mix first 8 ingredients together until well mixed. Fold in add-ins. Evenly distribute into muffin tin. Bake for 18-20 minutes until firm to the start and just starting to brown on the edges.
Leftovers can be stored in the fridge. I would suggest heating them up to serve as they are best warm. Just leave out the bacon to make these vegetarian You can also play with the add-ins you use to make it your own.
Are you a sweet or savory breakfast person? I love both. My during the week go to breakfasts are usually some combination hardboiled eggs with fruit, homemade muffins, and oatmeal. On the weekends, I love a good quiche or traditional eggs and bacon breakfast.
Hope you have a great day!