Sunday Sunrise ~ Grain Free Savory Breakfast Muffins

APRIL 24, 2016

Since I gave up gluten
I don't often miss bread-items.
But every once in a while...
I do.
These muffins are so satisfying
and come from one of my favorite bloggers,
Beth at [Tasty Yummies](http://tasty-yummies.com/2016/02/18/grain-free-savory-breakfast-muffins).

For breakfast,
add some sautéed greens to your plate
and you will have yourself a complete breakfast of
protein, healthy fats, and carbs.
And... these muffins are great for more than just breakfast!
They are all ready for you when you need to grab a quick snack on the go.
Or, by adding a salad to two muffins
 you will have a very satisfying meal for lunch or supper!

**Grain Free Savory Breakfast Muffins**
Makes 6 muffins

**Ingredients:**
Please use organic!

**For the Muffins:**
- 6 local, pasture-raised eggs
- 1/2 cup coconut flour
- 1/4 cup coconut milk (or other milk of your choice)
- 1/2 cup grass-fed butter, ghee or coconut oil, melted but cooled slightly (I used butter)
- 1/4 cup arrowroot starch
- 1/2 tsp sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- fresh ground black pepper
- 1 cup kale, spinach, chard or other green, thinly sliced into ribbons
- 1/2 cup finely chopped red bell pepper ( omitted this ingredient. As I am not crazy about bell peppers!)
- 1 medium shallot, finely chopped
- 1/4 cup thinly sliced chives
- I added in a shredded carrot

**For The Topping:**
- hemp seeds
- finely sliced chives

**Optional Add-ins:**
-  crumbled feta, goat cheese or shredded cheddar, optional
- crumbled bacon, sausage, chopped ham or other meat
- fresh herbs: basil, oregano, etc.
- other veggies: chopped or shredded zucchini, asparagus, peas, broccoli, cherry tomatoes, mushrooms, carrots, celery, onion, garlic, scallions,

**Directions**
1. Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups. I used a silicon muffin tray. See the photo below!
2. Place the eggs into a blender jar and blend on low until they become whipped and increase in volume.
3. Add the coconut flour, coconut milk, melted butter, oil or ghee, arrowroot starch, sea salt, pepper, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the jar with a spatula as needed.
4. Pour the batter into a large mixing bowl. In a small bowl, toss in the greens, scallions, bell pepper and any other veggies, herbs or meat and cheese that you are adding.
5. Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with some hemp seeds sprinkled on top and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean. Top the finished muffins with chopped chives.
6. These muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.