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Gluten Free Easy Breakfast Egg Muffins
Prep time
Cook time
Total time
Gluten Free Easy Breakfast Egg Muffins
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- 3 to 4 pieces Udi's Gluten Free Bread, torn into small pieces
- 6 eggs
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 1 teaspoon Colman's Mustard Powder - gluten free
- black pepper
- few slices Applegate Ham, chopped - gluten free
- olive oil
- fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together eggs, milk, mustard and season with black pepper.
- Grease the muffin tin with olive oil. Spread the slices of torn bread at the bottom of the muffin tin. Top with ham and shredded cheese. Slowly scoop egg mixture over, make sure not to over fill like I did. Sprinkle some fresh parley and bake for 15 minutes. Serve
