Today I am very excited to show you three clever ways
that muffin tins can make yourmornings a little more delicious! What I love
about using muffin tins in the kitchen isthat all of the food comes out
pre-portioned and extra portable which is great for busypeople on-the-go. And the best part about all three of these
recipes is that they areentirely gluten-free.
So today, I'm going to get started by showing you my Spinach,Tomato and
Goat Cheese Frittatas, some beautiful Potato Rosti with Sour Cream and Chives
andfinally my Almond Breakfast Bites that are excellent on-the-go. Alright so let's getstarted with our
frittatas. So I've got my greased muffin
tin standing by and my ovenpreheated to 350°F.
In a measuring cup I'm going to whisk together some eggs, a nicesplash
of milk - you can totally leave the milk out of this recipe but I find it
makesfor a nice fluffy frittata. Some
garlic powder, some salt and some pepper.
And some more pepper. So then we are just going to give this a nice
whisk in our measuring cup. In my muffin
tins,I'm going to layer some chopped spinach, some cherry tomatoes that I've
just cut in halfand finally, some goat cheese.
Now if you don't like goat cheese, you can definitelyreplace it in this
recipe with some mozzarella or even some white cheddar would work justas well. I'm going to fill my muffin tins with my egg
mixture. You're looking to fillyour tins
about three quarters of the way full.
Into the oven these are going to gofor between 15 and 20 minutes or
until they're completely set. Once
they're finished bakingthey are ready to eat.
Or you can store them in your refrigerator for 2 to 3 days and justgrab
them as you head out the door in the morning.
Next up, I'm excited to show youmy tasty potato rostis with sour cream
and chives. For this recipe you could
use alltraditional potatoes or all sweet potatoes but I really prefer a
combination of themboth. Now all I've
done is peeled my potatoes and then shredded them. Now I did this inmy food processor with a
shredding blade but you could totally do this by hand using abox grater and a
little bit of elbow grease. Now the most
important step in making a goodpotato rosti is to be sure to drain all of the
water from your potatoes. Today I'm
doingthis using just a clean kitchen towel and all I'm going to do is squeeze
out all ofthe excess moisture. Now this
is really important if you want to have a nice crispy outsideon your rosti with
a soft yummy middle. Once the potatoes
are ready all we're going todo is drizzle them with a little bit of olive oil,
some garlic powder and some salt andpepper.
Keep in mind that you can season these any way you like - you could use
some Greekseasoning, or some Italian seasoning, some chilli powder and cumin
would be really yummy. But today I'm keeping it really simple. Now that this is all well-combined, we are
goingto scoop the mixture into our greased muffin tin. You want to make sure you're greasingyour
muffin tin very well because you don't want these guys sticking. Once you've filledyour muffin tin, you're
going to press the potatoes into the pan and leave a little reservoirin
each. That's where our sour cream and
chives are going to go. We're going to
bake theseat 375°F for between 30 and 40 minutes. Once your rostis are ready you can top them
withsour cream. In this case, I mixed my
sour cream with salt and pepper and a little bitof onion powder. We're just going to finish these off with
some chopped chives and howamazing do these look? Finally on today's menu, I'm
excited to share my recipe for myAlmond Breakfast Bites. These are really easy to put together and
they're 'no bake' so theyall come together actually in your freezer. We are going to be using our food processorto
pulse some raw almonds and some sunflower seeds. What we're looking for is a coarsecrumb
mixture. Next we are going to head to
the stove to heat up some almond butter andsome honey. You really could use any sort of nut butter
that you want and you couldreplace the honey with maple syrup or agave if you
wanted to keep these totally vegan. We're going to heat this mixture up over
medium-low heat until it's smooth and pliable.
Next,in our bowl we are going to combine our almond mixture with some
raisins and some dried cranberries. Then we are going to pour in our almond
butter mixture. And then, while it's
still warm,you really just want to work it into your almonds. It is very likely that you are goingto need
your hands for this job so just give them a good wash and don't be afraid to
getin there. Next we are going to press
our mixture into our muffin tin. Now I'm
using muffintins that I've lined with these parchment cupcake liners. I absolutely love these becausenothing sticks
to them and they make these breakfast bites extra portable. You may haveto scoop a couple times and keep
pressing until you've filled your muffin tins completely. Then you can just put
these guys in the freezer for 20 to 30 minutes.
Once they're set youcan eat them right away or store them in the
refrigerator for up to 5 days. I hope
you'llgive these fantastic breakfast ideas a try and if you do, be sure to
tweet or Instagramme a photo because you know I love seeing what you're coming
up with in your very ownkitchens. And
for another great, gluten-free breakfast idea be sure to check out the
latestepisode of my new series Mobile Meal Makeover on Kin Community. Now I am whipping up myfantastic protein
pancakes and I think you guys will absolutely love them so don't forgetto check
it out. Finally, if you haven't already,
be sure to SUBSCRIBE to The Domestic Geekbecause there's lots more deliciousness
where this came from :)
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