The kids are grown, now what?: Gluten Free Breakfast Muffins

Thursday, March 3, 2016

Gluten Free Breakfast Muffins

Gluten Free Breakfast Muffins

Ryan's morning are very busy. In addition to the usual shower, getting dressed and doing her makeup she also has the responsibility of caring for our 8 year old Great Dane, Norm. She walks him as soon as she wakes up and then walks him again just before leaving for work. Some mornings are so crazy that she just doesn't have time to eat a proper breakfast.

The idea for this recipe came from Ryan's friend Wanda. Wanda told me to try making breakfast muffins with a base of tots. It was a great idea!

Tater Tots for Gluten Free Breakfast Muffins

24 Tots
10 Eggs
1 1/2 C Ham, Chopped
1/2 Red Onion, Chopped
1/2 Red Pepper, Chopped
Salt & Pepper to taste
Cooking Spray

Preheat Oven to 425 degrees.

Place 2 tots in each muffin cup. Add Ham, Onion and Red Pepper to each Muffin Cup.

Whip together 10 eggs in Mixing Bowl. Add salt and pepper (and any other spices you would like) to the eggs. 

Fill the Muffin Cups 3/4 full with egg mixture. Bake in 425 degree oven for about 30 minutes.  Check to make sure there is no wobble left in the eggs. That will assure doneness.

**NOTE - You can add any ingredients you like to this. Substitute bacon or ground beef for the ham. Don't like onion? leave them out. It's all about what you like best!

Let Cool and store in a zipper bag. The muffins reheat beautifully after 1:30 Minutes in your microwave. They are a perfect grab and go breakfast. Enjoy!

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