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    Home » RECIPES » Breakfast

    Grain Free Savory Breakfast Muffins

    Published: May 3, 2015 / Modified: Aug 10, 2020 by: Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Jump to Recipe ⬇️

    Grainfree Savory Breakfast Muffins cut in half on yellow plateI have a love/hate relationship with breakfast. I want to sit and have a nice leisurely breakfast while planning out my day but that's not the case on most days.

    I drink my lemon water, a green smoothie and sit down to have my coffee. By then, I'm full from all the liquids that I don't think about food until mid-morning. Not the best healthy eating practice. I know.

    I should have some good fats with some carbs for breakfast to get me going but that's not always the case.

    But these Grain Free Savory Breakfast Muffins solved my morning quagmire!

    two grainfree savory breakfast muffins next to salad on yellow plate

    These have bacon, eggs, herbs, and are grain free! Good fats, savory herbs with a bit of carbs and it makes a perfect "All-in-One" breakfast! Who wouldn't want that?

    Make extra batches and freeze them for the week. Reheat them for breakfast but they are great for lunch too! I love foods that I can eat any time of the day. Actually, I already eat any food any time of the day so these are perfect!

    I bake batches of bacon strips in the oven, chop them up and freeze them in glass lock container so I can use them whenever I come up with recipe ideas like this. And when I make Gluten Free Garlic & Herb Cheese Biscuits and Spring Quiche. 

    What's versatile about these muffins is that you can use any greens you have in the fridge. I buy a large bag of Power Greens from Costco that has young kale, swiss chard, and spinach for salads, green smoothies, and soups so that's what I used here. You can see them in the pictures above. But you can use any greens you'd like. If you are going to use kale, make sure to chop them up small.

    Grain Free Savory Breakfast Muffins

    Note: I HIGHLY recommend using unbleached parchment muffin cup liners for this recipe because this batter is mostly eggs and greasing the muffin pans will not work in making them not stick to the pan. Trust me.

    You'll Need:

    • Muffin Pan - I have an old non-stick (the horror!!) muffin pan that I use with a liner, always. But when I have to throw it out, I'm eyeing on this cast iron Lodge Muffin Pan. Or this Silicone Muffin Pan. The jury is out on the silicone since it's unclear whether it's safe to use for high heat baking. I'd still use parchment paper with it though. 
    • Unbleached Parchment Paper Baking Cups  - I go through these like crazy but love that they are unbleached.
    • Coconut Flour - My favorite brand.

    Recipe

    Did you try this recipe? We would love your feedback! Click on the stars on the recipe card below.
    Grainfree Savory Breakfast Muffins drkarenslee
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    Grain Free Savory Breakfast Muffins

    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course : Breakfast
    Cuisine : American
    Keyword : Baking
    Servings: 12 Muffins
    Calories: 114kcal
    Author: Karen Lee

    Ingredients

    • 8 large pastured eggs
    • ½ c coconut flour
    • 1 c cooked bacon chopped
    • 1 c cheddar cheese shredded
    • 1 c chopped scallions
    • 1 c spinach or arugula, kale, asparagus
    • 1 teaspoon chopped fresh parsley
    • ½ teaspoon dried tarragon or 1 teaspoon of fresh chopped tarragon
    • ¼ teaspoon black pepper
    • ¼ teaspoon fine sea salt
    US Customary - Metric

    Instructions

    • Preheat oven to 350 ℉
    • In a large mixing bowl, crack and beat the eggs.
    • Add all the ingredients and mix thoroughly.
    • Pour the mixture in lined muffin pan.
    • Bake for 25 minutes or until the inserted toothpick comes out clean.
    • Serve immediately.

    Nutrition

    Calories: 114kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 176mg | Potassium: 83mg | Fiber: 1g | Vitamin A: 375IU | Vitamin C: 2.3mg | Calcium: 90mg | Iron: 0.8mg
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
    Tried this recipe? Share your photo and mention @koreanfoodiemom or tag #koreanfoodiemom!

    Grain Free Gluten Free Savory Breakfast Muffins Pin drkarenslee

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    About Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Sara says

      May 11, 2016 at 1:02 pm

      Could I use cassava flour instead of coconut flour?

      • Dr. Karen Lee says

        May 31, 2016 at 9:21 am

        I didn't try making this with cassava flour when I created this recipe but I don't see why not! Let me know how it works out for you Sara!

    2. Anna@Green Talk says

      May 13, 2015 at 9:56 pm

      These look so good.  What could I sub for the dairy and the bacon?  (I know.  Always a troublemaker in the crowd.)

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