Breakfast is grab-and-go with these make ahead gluten free breakfast muffins! Just microwave 1-2 minutes and walk out the door, then enjoy this protein-filled, paleo friendly meal in your car!
I’ve reached the point where I will do anything for an extra 10 minutes of sleep.
You know the feeling? That bleak, “please, no” when your alarm goes off? The vague feeling throughout your dreams that time is running out? That dull, angry feeling as you climb/fall out of bed?
No? Just me?
Wait. Don’t tell me YOU’RE A MORNING PERSON?
If you are, just get out. Go away now. Take your perky 6:00 AM self and LEAVE THIS BLOG.
As for the rest of us, who are not morning people, we will now enjoy these make ahead gluten free breakfast muffins. My favorite part? They let me sleep in just a few minutes longer because they can be made ahead of time! Then in the morning I wake up, do my morning zombie makeupification, grab my backpack, microwave two gluten free breakfast muffins for two minutes, and walk out the door. I can eat my nice hot, fresh-out-of-the-oven tasting gluten free breakfast muffin on the drive to class with less sleep lost.
It’s a beautiful thing.
More beautiful than the sunrise. More beautiful than being awake to see the sunrise.
Not to mention that these little beauties are chock-full of protein and veggies. Way better than eating cereal every morning! I generally just make a batch on Sunday evening, then have some each morning for Monday, Tuesday, and Wednesday. They do only taste good for about 3 days, 4 at a stretch, so I wouldn’t recommend making one batch for the entire week. But for 20 minutes of your time, these make ahead gluten free breakfast muffins are a huge bang for the the buck!
So, give it a shot why don’t you? Even if you’re a morning person. You could still use some extra sleep.
Make Ahead Gluten free Breakfast Muffins
MAKES: About 9 muffins.
TIME: 20 minutes prep, 15 minutes bake.
NOTES: For paleo, skip cheese! If you don’t eat potatoes either, you could replace with other veggies, such as zucchini, bell peppers, or toasted plantains. You could also use sausages for a more meat-filled breakfast!
1 large potato
2 regular white mushrooms (or your favorite kind)
5 sun dried tomatoes (I know they’re expensive…worth it!)
1 green onion
Handful of spinach
1 slice of your favorite deli meat (I used corned beef)
2 thick slices mozzarella, cheddar, or your favorite flavor of cheese
1 tsp salt
1/2 tsp pepper
1 tsp your favorite Italian seasonings mix
1. Heat the oven to 350 degrees F and grease a muffin pan. On the stovetop, heat a frying pan to just above medium heat (preferably cast iron) and grease with butter.
2. Wash the potato, chop off any bad spots, and then dice into small cubes (a little less than 1/4 inch thick). Place chopped potato in heated frying pan and cook, flipping occasionally and adding more butter as necessary. You want to cook until well browned, but the chunks can still be a bit firm (they’ll soften in the oven).
3. While potato cooks, chop mushrooms, sun-dried tomatoes, green onion, spinach, and deli meat. Put all of these in a medium-sized bowl. Chop the cheese into cubes about 1/4 inch thick, but don’t add in with the rest of the ingredients.
4. Put the cooked potatoes into the bowl with all the other ingredients (except the cheese). Add about half of the salt and pepper, then stir everything together.
5. Add the cheese and stir. Don’t give it time to melt as it’s best kept in chunks. Instead, spoon the mix evenly into the 9 greased muffin holes.
6. Crack eggs into the now-empty bowl. Add the remaining salt and pepper along with the Italian seasonings. Whisk until well mixed.
7. Pour egg mixture over the potato mixture in muffin holes.
8. Bake for about 15 minutes, until firm and lightly browned on top.
9. When cooked, allow to cool completely before storing in a ziploc bag in the refrigerator. To reheat these make ahead gluten free breakfast muffins for breakfast, place in the microwave in a microwave-safe dish for 1-2 minutes (time depends on how hot your microwave is). You can also reheat these in a crock pot and keep them hot on low for several hours.