I can’t decide what these things are called – muffins? quiches? omelettes? I’m just going to call them noms for now …
My lovely friend Abby brought these little breakfast noms in for work just before Christmas, and they were snaffled up within minutes. These are super delicious for food allergy folk and normal eaters alike – even my husband likes them, and he usually loathes gluten-free food!
The only real draw-back with this recipe is the large number of eggs required to make a batch. I always have a massive supply of eggs in the fridge, but if you’re not inundated with eggs, it might pay to stock up before starting.
These little gems of delicious are quick to whip up and they’re gluten and dairy-free. If you consider bacon to be paleo (which is debatable) these could also be considered paleo. You can tinker with the recipe quite a bit too by adding milk (if dairy isn’t a problem for you), and trying different herb combinations.
Ingredients (makes 12)
Salt and pepper (for flavouring)
Pinch of a herb (or herbs) of your choice (mmm rosemary …)
Bacon (check that it’s gluten-free)
Spinach and/or kale
Preheat the oven to 180 fanbake.
Chop bacon into small pieces.
I quite like the
brand, which is gluten-free AND has the SPCA tick of approval, so you know you’re not supporting dodgy animal treatment. There are several gluten-free bacon brands available in supermarkets, so have fun taste-testing!
Grease your muffin cups with olive or coconut oil.
I use a silicon muffin tin and it’s amazing, no need to use any oil, and so far there’s been no sticking.
In the bottom of the muffin cups, place spinach and/or kale along with bacon pieces.
In a jug, mix eggs, salt, pepper and herbs.
Check out how yellow these eggs are! #FreeRangeBaby
Pour egg mixture into muffin tins and bake for 15-20 minutes.
While the little noms are cooking, you could clean the kitchen; or if you prefer (like I do), you could leave the mess till the morning and spend 20 minutes watching the first half of
. Mindy Kaling, you are my hero!
Remove from oven, allow to cool and serve. Refrigerates well too, so you can eat these over a few days.