Cheese And Tomato Breakfast Muffins

About

These delicious savory breakfast muffins are packed with flavor from rich cheeses to salty sundried tomato and aromatic chives.

Perfect to make ahead to grab for breakfast on the go!

Ingredients

• 2 ½ cup finely ground almond meal flour by bob's red mill
• 3 pieces sundried tomatoes in oil by pastene
• 2 medium egg
• 2 tablespoon almond milk unsweetened by vitasoy
• 2 tablespoon chives
• 1 ½ teaspoon baking soda
• 2 teaspoon lemon juice raw
• ¾ cup grated cheese
• ¼ cup grated parmesan cheese
• ⅓ cup butter
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 320 degrees Fahrenheit and line a muffin tray with 12 muffin cases.
2. Finely chop the chives and add them to a mixing bowl with the ground almonds. Tear the sundried tomatoes into small pieces and add to the bowl. Add the baking soda and season generously. Stir well to combine and reserve to one side.
3. Add the grated cheddar, parmesan, butter and almond milk to a food processor. Blend to combine.
4. Add the eggs to the mixture and blend until completely smooth.
5. Pour into a large mixing bowl and stir through the lemon juice.
6. Slowly start folding the dry ingredients in to the wet batter a little at a time until well combined.
7. Divide the mixture evenly between the muffin cases, filling them to the top.
8. Transfer to the oven to bake for 20 minutes until golden brown on top and a skewer comes out clean.

Nutrition Facts

• Servings: 6
• Calories: 477.2kcal (per serving)
• Fat: 42.7g (per serving)
• Carbs: 11.6g (per serving)
• Protein: 18.1g (per serving)