Grain-Free Salsa Muffin Recipe

Published: July 17, 2014 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 25 Minutes

Serves 6

Average Rating: 4.5 | Rated By: 2 users

Thinking of having eggs for breakfast? Try these delicious salsa muffins, they are super easy to make. This is my go-to mini Mexican breakfast recipe.These scrumptious gluten-free muffins have it all, eggs and veggies with melted cheese topping. Making brunch? Serve them up with a light green salad or fresh fruit

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Ingredients

1 Tbsp. extra virgin olive oil

1 large tomato, roughly chopped

½ cup green onions, thinly sliced

¼ cup chopped fresh 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. milk

¼ tsp. sea salt

¼ tsp. GF chili powder

½ cup grated cheddar cheese

Instructions

Preheat oven to 325 F

Add few drops of olive oil into 6 muffin cups and then line with parchment paper cups

Combine tomato, green onions, cilantro, mushrooms and black beans. Evenly distribute mixture into muffin cups

In separate bowl, whisk eggs, milk, salt and chili powder. Evenly pour into over the mixture into each cup. Top with cheddar cheese and bake for 25 minutes. Serve warm or at room temperature

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