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    Savory Sausage-Chive Breaklast Muffins

    Breakfast
    Danielle Walker
    DF
    GF
    ​

    14

    porcie

    25 minutes

    aktívny čas

    -

    celkový čas
    Začať variť

    Ingrediencie

    8 eggs

    1 cup (240ml) unsweetened dairy-free milk

    ½ cup (120ml) extra-virgin olive oil

    1 cup (120g) arrowroot powder

    1 cup (110g) chickpea flour

    ½ cup (60g) coconut flour

    ½ cup (85g) hulled hemp hearts, plus more for topping

    2 tablespoons nutritional yeast (optional)

    1 tablespoon grain-free baking powder

    2 teaspoons apple cider vinegar

    2 teaspoons sea salt

    ½ teaspoon cracked black pepper

    2 bunches chives, chopped

    2 cups (160g) chopped Swiss chard

    7- or 8-ounce box frozen breakfast sausage links, chopped

    Postup

    Preheat oven to 350°F. Line a 12-cup muffin pan with parchment paper liners.

    In a blender, combine eggs, milk, oil, arrowroot powder, chickpea flour, coconut flour, hemp hearts, nutritional yeast (if using), baking powder, vinegar, salt, and pepper and blend on high speed until a smooth batter forms.

    Reserve 1 tablespoon chopped chives. Stir remaining chives, chard, and sausage into batter. Carefully pour batter into prepared muffin cups, filling two-thirds full. Sprinkle reserved chives over tops of muffins and top each with some hemp hearts.

    Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted into center of a muffin. Let cool on a wire rack for 10 minutes and then serve warm.

    14

    porcie

    25 minutes

    aktívny čas

    -

    celkový čas
    Začať variť

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    Ingrediencie

    8 eggs

    1 cup (240ml) unsweetened dairy-free milk

    ½ cup (120ml) extra-virgin olive oil

    1 cup (120g) arrowroot powder

    1 cup (110g) chickpea flour

    ½ cup (60g) coconut flour

    ½ cup (85g) hulled hemp hearts, plus more for topping

    2 tablespoons nutritional yeast (optional)

    1 tablespoon grain-free baking powder

    2 teaspoons apple cider vinegar

    2 teaspoons sea salt

    ½ teaspoon cracked black pepper

    2 bunches chives, chopped

    2 cups (160g) chopped Swiss chard

    7- or 8-ounce box frozen breakfast sausage links, chopped

    Postup

    1

    Preheat oven to 350°F. Line a 12-cup muffin pan with parchment paper liners.

    2

    In a blender, combine eggs, milk, oil, arrowroot powder, chickpea flour, coconut flour, hemp hearts, nutritional yeast (if using), baking powder, vinegar, salt, and pepper and blend on high speed until a smooth batter forms.

    3

    Reserve 1 tablespoon chopped chives. Stir remaining chives, chard, and sausage into batter. Carefully pour batter into prepared muffin cups, filling two-thirds full. Sprinkle reserved chives over tops of muffins and top each with some hemp hearts.

    4

    Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted into center of a muffin. Let cool on a wire rack for 10 minutes and then serve warm.