Egg Muffins (Gluten Free)

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As I have continued on improving my diet, I am trying lots of new foods for lunch. I have tried a number of different egg type creations, but have found often I am quite hungry an hour or so later. This creation of what I am calling Egg Muffins came about with some left over mashed sweet potato in the fridge. The addition of the mash to the Egg Muffins gave them much more substance as well as a great flavour.

You could really add any veggies or even meat to these egg muffins. The first time I made these muffins, I added the bacon to the egg mix, but subsequent times I am now just add bacon to the egg mixture once they are in the muffin trays as it is easier to evenly spread the bacon that way. You could easily add shredded chicken or the like this way if you had it on hand.

The kids loved them and this recipe also ticks off a few eating criteria as they are gluten free, dairy free and Paleo friendly –  a perfect lunch item for those with special dietary requirements!

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In the past I have had terrible trouble with egg dishes sticking to my muffin trays regardless of how well I grease the pans.  So I decided to cut up squares of baking paper and use them as liners. This was seriously one of the best ideas I have had in the kitchen for a very long time They worked perfectly.

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You just need to hold the paper down a little with one hand as you spoon in the mixture with the other.

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They then come out super easily from the trays once cooked.

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They reheat easily either in the oven or the microwave.

Egg Muffins (Gluten Free)
 
Prep time
Cook time
Total time
 
Author::
Recipe type: lunch box
Serves: 4
Ingredients:
  • 12 eggs
  • 1 tbsp coconut oil (or olive oil)
  • 8 rash short cut rindless bacon
  • ½ onion
  • A couple of handfuls of baby spinach
  • 1 cup mashed sweet potato
  • Salt and pepper to taste
Method:
  1. Preheat oven to 170 degrees Celsius.
  2. Whisk eggs.
  3. De-stem and roughly chop baby spinach.
  4. Finely chop onion and cut bacon into small strips.
  5. Add oil to frying pan and heat. Add bacon, fry for a couple of minutes and then add onion. Fry for a few more minutes until onion is transparent.
  6. Add everything but bacon to eggs, whisk again.
  7. Cut squares of baking paper.
  8. Place a square of baking paper into the muffin space and then spoon egg mixture into it.
  9. If using bacon add bacon to each muffin, then give a little push down with a fork, so it becomes slightly submerged in the egg.
  10. Bake for 15-20 minutes or until golden on top.
  11. Remove from trays and cool on rack. You can leave them in the baking paper or remove them if you prefer.

New recipe format

As you can see, I am trying out a new recipe format, hoping it makes it easier to read, understand and print the recipes. Would love to hear what you think! Thanks Nic.

Comments

  1. says

    These look great Nic and tick the boxes I need to tick! Will try them this week. I vacillate between using bacon & not. Adding it to just about any recipe guarantees kid approval but I haven’t been able to find a brand that doesn’t use nitrates etc…anyhow thanks for the new recipe…always needed x

  2. Jacquie says

    Really like the new format! Saves me a lot of time previously spent cutting, pasting and deleting pictures to make it all fit on one printable page!! Also, if I have the laptop on the bench while cooking, Im not having to scroll up and down the page to check ingredients and amounts while following the recipe. Great update!

  3. says

    Aha, I must try this sort of thing for lunch, I wonder if the kids would like them, the fussy two that is. I like the new recipe format, easy to print, though I also clip a lot of recipes to Evernote. Have just been sorting them and making lists of new things to try – heaven.

  4. says

    Nic – really enjoyed having them at yours a few wks ago, so thought I would make them today. Loved them and added sweetcorn for a nice sweet crunch – had them for lunch…. Mmmm delish!

    Thx for the recipe!!