One challenge I am constantly dealing with is finding new delicious breakfast options for my husband. He leaves the house by 5 in the morning, so he usually doesn't have lots of time to dilly dally around in the kitchen. I always keep the usuals on hand, but my husband is always asking for "new options" with no suggestions of what he wants. Guess that's my fault for spoiling his decision making when it comes to meal time. Anyway.... Here is a delicious, dairy free, gluten free option for breakfast that I bet he doesn't even realize is healthy!
Below are two different ingredient options to add to your egg muffins. You can choose any type of vegetable or herb that you like the most, but these are my favorite!
Creamy Egg Muffins 2 Ways
Base Ingredients:
12 large brown eggs
12 oz gluten free chicken sausage
Base Procedure:
Slice the sausage links in two lengthwise
Slice each half in half again.
Line up the fourths and slice into bite size pieces
Grease a muffin pan with coconut oil
Divide the sausage bites evenly into all the muffin cups
Crack 6 eggs into two separate large mixing bowls
Here is where the recipe divides into two different options. If you are just choosing one option, then crack all the eggs in one bowl and follow the individual recipe below.
Caprese Egg Muffins
Ingredients for 6 eggs:
1 cup quartered grape tomatoes
2 T chopped Basil
3 1/2 T milk substitute
1 cup freshly grated dairy free mozzarella style cheese
dash of salt and pepper
Helpful hint: for a full 12 egg recipe, double above ingredients
Preheat oven to 350°
Quarter your grape tomatoes
Chop your basil
Scramble one bowl of the 6 eggs and add in your dairy free milk.
Add in your tomatoes and basil and stir to combine.
Grate your dairy free cheese right into the egg mixture. I like to use Lisanatti Foods Almond cheese!
Add in your salt and pepper and stir to combine.
Evenly distribute the egg mixture into 6 muffin cups on top of the sausage. If you making a full 12 egg recipe, you will spread the mixture evenly into all 12 cups.
okay, now on to the..
Mexican Egg Muffins
Ingredients for 6 eggs:
1 1/2 T milk substitute
1/4 yellow onion
3/4 red bell pepper
2 T chopped cilantro
1 cup freshly grated cheddar style cheese
dash of salt and pepper
Scramble your remaining bowl of eggs and add in your milk substitute.
Dice your bell pepper and onion. Add into a sauté pan with 1 T olive oil.
Saute until slightly translucent but not completely soft. You want the veggies to keep a crunch.
While your veggies are cooking, chop up your cilantro
Add the cilantro into your egg mixture. Grate your cheddar style cheese directly into the egg mixture.
Stir to combine.
Add in your peppers and onions and stir to combine
Evenly distribute the egg mixture into the remaining 6 cups
Bake in the oven at 350° for 30 minutes. The muffins should pop right on out with a knife.
You can store these muffins in the fridge for up to 2 weeks.
Enjoy!!
Thanks Y'all!
-Wise Wife
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