these gluten-free sun-dried tomato & feta breakfast muffins SAVED me last week. prep ahead and get 12 days of breakfast out of it!! 🍳☀️ here’s everything you need: - 1 dozen eggs - 24oz pre-cooked sausage (or veggie sausage), I used breakfast chicken sausage, diced into small cubes - (1 + 1/2 packed cups grated sweet potato) (about 1 medium sweet potato, peeled) - 6oz (3/4 cup) crumbled feta cheese (or vegan feta) - 1/2 cup chopped sun-dried tomatoes - 2 1/2 cups blanched almond flour - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper 1. Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (Recommended to use silicone muffin liners if you don’t have a great non-stick muffin tin) 2. Whisk the eggs in a large mixing bowl. Add the chopped chicken sausages, grated sweet potato, crumbled feta, and sun-dried tomatoes and mix to combine. 3. Add the dry ingredients—almond flour, baking powder, garlic powder, oregano, salt, and black pepper—to the bowl. Stir with a rubber spatula until just incorporated. 4. Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes. 5. Cool to room temperature in the muffin tin on the counter before removing each muffin. Refrigerate in a sealed container for up to 4 days, or freeze for 1 month. Reheating: From the refrigerator, microwave until warmed, about 1 minute, or air fry or bake at 350F until warmed, about 5 minutes. From the freezer, microwave for 1 minute then bake or air fry at 350F until warmed through, 5 to 10 minutes. enjoy!! 💓💓
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