Gluten-Free Savoury Breakfast Muffin

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Gluten-Free Savoury Breakfast Muffins for breakfast on the go! This tasty muffin is a mix of mozzarella cheese, bacon and green onions an excellent combination for a breakfast muffin. While this is not your typical sweet muffin, it’s sure to satisfy that craving for savoury food in the morning. The muffin has melted cheese, delicious bacon and green onions throughout, and cheesy, crispy bacon topping for extra goodness. How does that sound? They are so delicious! For those of you who like savoury food in the morning, this breakfast muffin will become a huge hit. But don’t stop at breakfast, because this high protein, low carb muffin makes an excellent anytime snack. Enjoy!

If you are looking for something sweet in the morning, check out these gluten-free muffin recipes

Ingredients

  • 1 cup almond flour
  • 1/2 cup sweet sorghum flour
  • 1 cup arrowroot flour/starch
  • 1 Tbsp. GF baking powder
  • 1 tsp. Himalayan salt
  • 1 tsp. Xanthan gum
  • 3 large eggs
  • 1 cup full-fat milk
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups roughly chopped mozzarella cheese, about the size of a pea
  • 2 green onions, sliced
  • 4 cooked bacon strips, roughly chopped
  • Instructions

  • Preheat oven to 375 F and line a muffin pan with parchment paper liners. Do not use regular liners, gluten-free muffins tend to stick to the paper.
  • In a large bowl whisk together flours, baking powder, salt and xanthan gum
  • In a separate bowl whisk together, eggs, milk and olive oil. Add wet mixture to dry ingredients and mix to combine
  • Combine mozzarella, bacon and onions. Stir half of the mixture into the batter. Pour batter evenly into the prepared muffin pan and top with remaining cheese mixture. Using your fingers press the mixture slightly into the batter
  • Bake for 33 - 35 minutes until the tops are golden brown. Cool in the pan for 10 minutes, then transfer the muffins onto a rack to cool


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