EGG & POTATO BREAKFAST MUFFINS

Need an easy, grab-n-go breakfast? These gluten-free Egg & Potato Breakfast Muffins are for you! They're hand-held, grain-free, and Whole30!

INGREDIENTS:

  • 12 eggs, organic or farm-fresh, preferably
  • 3-4 pre-baked russet or other white potato
  • sea or Himalayan salt, pepper, and parsley
EGG & POTATO BREAKFAST MUFFINS #breakfast #whole-30 #glutenfree

INSTRUCTIONS:

  1. Preheat oven to 350 and grease a 12-cavity muffin pan.
  2. Grate the potatoes (they don’t have to be peeled), salt, and press about 1/4 cup of grated potato into each muffin cavity. You can press it up on the sides, if you want.
  3. Break an egg into each potato-filled cavity and sprinkle with salt, pepper, and parsley.
  4. Bake for about 25 minutes, or until egg is cooked through.

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