Flourless High Protein Salsa Muffin

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Average Rating: 4 | Rated By: 1 users

If you are craving eggs for breakfast, you must try these. I call this mini Mexican breakfast; these scrumptious gluten-free muffins have it all eggs and veggies with melted cheese topping. Making brunch? Just pop them in the oven, add some fresh fruit and gluten-free toast and you are good to go.


  • 1 tbsp. extra virgin olive oil
  • 1 organic tomato, roughly chopped
  • ½ cup organic green onions, thinly sliced
  • ¼ cup chopped organic cilantro
  • 2 mushrooms, halved and thinly sliced
  • 1 (13.5 oz.) can organic black beans, drain and rinse well
  • 4 organic or free-range eggs
  • 2 tbsp. organic milk
  • ¼ tsp. sea salt
  • ¼ tsp. organic, gluten-free chili powder
  • ½ cup grated cheddar cheese
  • Instructions

  • Preheat oven to 325 F
  • Add few drops of olive oil or melted coconut oil in 6 muffin cups, and then add parchment paper cups
  • In a bowl combine tomato, green onions, cilantro, mushrooms and black beans, and then evenly add to muffin cups
  • In another bowl whisk together eggs, milk, salt and chili powder, then pour over each cup and top with cheddar cheese
  • Bake for 25 minutes

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