3 Gluten Free Breakfast Recipes

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Today I am discussing 3 gluten-free breakfast recipes that may be produced in muffin tins!

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Gluten-Free Breakfast Muffin Tin Breakfast Ideas

Tomato Green spinach Frittata

6 eggs

2 tablespoons of milk (optional)

½ teaspoon garlic clove powder

pepper and salt

1 cup green spinach, finely chopped

1 cup cherry tomato plants, halved

½ cup crumbled goat cheese

Preheat oven to 375°F.

Grease a muffin tin with oil or cooking spray.

Inside a large calculating cup, whisk eggs, milk, garlic clove powder, pepper and salt. Put aside.

Fill each muffin cup with chopped green spinach, tomato plants and goat

cheese.

Pour egg mixture into each muffin cup.

Bake for 15-twenty minutes or until they’re completely set.

This recipe makes 6 frittatas. You can double it to create a dozen.

Enjoy!

Potato Rosti

1 yams, peeled and grated

2 yellow taters, peeled and grated

1 tablespoons of essential olive oil

½ teaspoon garlic clove powder

pepper and salt

sour cream and chives for garnish

Preheat oven to 375°F.

Grease a muffin tin with oil or cooking spray.

Utilizing a kitchen towel or cheesecloth, drain the surplus water in the taters.

Inside a large bowl, mix taters with essential olive oil, garlic clove powder, salt and

pepper.

Press potato mixture into each muffin cup produced a little reservoirin the center.

Bake for 30-40 minutes or until they arrived at your preferred crispness.

Top with sour cream and chives.

This recipe makes 6 rostis. You can double it to create 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.

Inside your mixer pulse almonds and sunflower seeds until they become coarse crumbs.

In a tiny saucepan or perhaps in the microwave, heat almond butter and

honey until they’re smooth and simple to pour.

Inside a large mixing bowl, combine almond mixture, raisins, cranberries and almond butter mixture.

Make use of your hands to combine everything completely.

Press mixture into each muffin cup.

Freeze for 25-half an hour.

Store within the refrigerator for approximately five days.

Enjoy!

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