Today I am very excited to show you threeclever ways that muffin tins can make your
mornings a little more delicious! What I loveabout using muffin tins in the kitchen is
that all of the food comes out pre-portionedand extra portable which is great for busy
people on-the-go. And the best part aboutall three of these recipes is that they are
entirely gluten-free. So today, I'm goingto get started by showing you my Spinach,
Tomato and Goat Cheese Frittatas, some beautifulPotato Rosti with Sour Cream and Chives and
finally my Almond Breakfast Bites that areexcellent on-the-go. Alright so let's get
started with our frittatas. So I've got mygreased muffin tin standing by and my oven
preheated to 350°F. In a measuring cup I'mgoing to whisk together some eggs, a nice
splash of milk - you can totally leave themilk out of this recipe but I find it makes
for 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 nicewhisk in our measuring cup. In my muffin tins,
I'm going to layer some chopped spinach, somecherry tomatoes that I've just cut in half
and finally, some goat cheese. Now if youdon't like goat cheese, you can definitely
replace it in this recipe with some mozzarellaor even some white cheddar would work just
as well. I'm going to fill my muffin tinswith my egg mixture. You're looking to fill
your tins about three quarters of the wayfull. Into the oven these are going to go
for between 15 and 20 minutes or until they'recompletely set. Once they're finished baking
they are ready to eat. Or you can store themin your refrigerator for 2 to 3 days and just
grab them as you head out the door in themorning. Next up, I'm excited to show you
my tasty potato rostis with sour cream andchives. For this recipe you could use all
traditional potatoes or all sweet potatoesbut I really prefer a combination of them
both. Now all I've done is peeled my potatoesand then shredded them. Now I did this in
my food processor with a shredding blade butyou could totally do this by hand using a
box grater and a little bit of elbow grease.Now the most important step in making a good
potato rosti is to be sure to drain all ofthe water from your potatoes. Today I'm doing
this using just a clean kitchen towel andall I'm going to do is squeeze out all of
the excess moisture. Now this is really importantif you want to have a nice crispy outside
on your rosti with a soft yummy middle. Oncethe potatoes are ready all we're going to
do is drizzle them with a little bit of oliveoil, some garlic powder and some salt and
pepper. Keep in mind that you can season theseany way you like - you could use some Greek
seasoning, or some Italian seasoning, somechilli powder and cumin would be really yummy.
But today I'm keeping it really simple. Nowthat this is all well-combined, we are going
to scoop the mixture into our greased muffintin. You want to make sure you're greasing
your muffin tin very well because you don'twant these guys sticking. Once you've filled
your muffin tin, you're going to press thepotatoes into the pan and leave a little reservoir
in each. That's where our sour cream and chivesare going to go. We're going to bake these
at 375°F for between 30 and 40 minutes. Onceyour rostis are ready you can top them with
sour cream. In this case, I mixed my sourcream with salt and pepper and a little bit
of onion powder. We're just going to finishthese off with some chopped chives and how
amazing do these look? Finally on today'smenu, I'm excited to share my recipe for my
Almond Breakfast Bites. These are really easyto put together and they're 'no bake' so they
all come together actually in your freezer.We are going to be using our food processor
to pulse some raw almonds and some sunflowerseeds. What we're looking for is a coarse
crumb mixture. Next we are going to head tothe stove to heat up some almond butter and
some honey. You really could use any sortof nut butter that you want and you could
replace the honey with maple syrup or agaveif you wanted to keep these totally vegan.
We're going to heat this mixture up over medium-lowheat until it's smooth and pliable. Next,
in our bowl we are going to combine our almondmixture with some raisins and some dried cranberries.
Then we are going to pour in our almond buttermixture. And then, while it's still warm,
you really just want to work it into youralmonds. It is very likely that you are going
to need your hands for this job so just givethem a good wash and don't be afraid to get
in there. Next we are going to press our mixtureinto our muffin tin. Now I'm using muffin
tins that I've lined with these parchmentcupcake liners. I absolutely love these because
nothing sticks to them and they make thesebreakfast bites extra portable. You may have
to scoop a couple times and keep pressinguntil you've filled your muffin tins completely.
Then you can just put these guys in the freezerfor 20 to 30 minutes. Once they're set you
can eat them right away or store them in therefrigerator for up to 5 days. I hope you'll
give these fantastic breakfast ideas a tryand if you do, be sure to tweet or Instagram
me a photo because you know I love seeingwhat you're coming up with in your very own
kitchens. And for another great, gluten-freebreakfast idea be sure to check out the latest
episode of my new series Mobile Meal Makeoveron Kin Community. Now I am whipping up my
fantastic protein pancakes and I think youguys will absolutely love them so don't forget
to check it out. Finally, if you haven't already,be sure to SUBSCRIBE to The Domestic Geek
because there's lots more deliciousness wherethis came from :)
PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE *Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies Today I'm sharing 3 gluten free breakfast recipes that can all be made in muffin tins! 3 Breakfast Pitas: http://bit.ly/1BZL1vc 3 Hummus Recipes: http://bit.ly/1jMjtdV #Learn2Love | 3 Cauliflower Recipes: http://bit.ly/1AwbMW4 Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Blog: http://thedomesticgeek.com/ Google+: https://plus.google.com/u/0/114903217169599160171/posts Gluten-Free Breakfast Muffin Tin Breakfast Ideas Tomato Spinach Frittata 6 eggs 2 tbsp milk (optional) ½ tsp garlic powder salt and pepper 1 cup spinach, finely chopped 1 cup cherry tomatoes, halved ½ cup crumbled goat cheese Preheat oven to 375°F. Grease a muffin tin with oil or cooking spray. In a large measuring cup, whisk eggs, milk, garlic powder, salt and pepper. Set aside. Fill each muffin cup with chopped spinach, tomatoes and goat cheese. Pour egg mixture into each muffin cup. Bake for 15-20 minutes or until they are completely set. This recipe makes 6 frittatas. You could double it to make a dozen. Enjoy! Potato Rosti 1 sweet potato, peeled and grated 2 yellow potatoes, peeled and grated 1 tbsp olive oil ½ tsp garlic powder salt and pepper sour cream and chives for garnish Preheat oven to 375°F. Grease a muffin tin with oil or cooking spray. Using a kitchen towel or cheesecloth, drain the excess water from the potatoes. In a large bowl, mix potatoes with olive oil, garlic powder, salt and pepper. Press potato mixture into each muffin cup created a small reservoirin the centre. Bake for 30-40 minutes or until they reached your desired crispness. Top with sour cream and chives. This recipe makes 6 rostis. You could double it to make a dozen. Enjoy! Almond Breakfast Bites 1½ cups almonds ½ cup sunflower seeds ¼ cup raisins ¼ cup cranberries ½ cup almond butter ¼ cup honey Line a muffin tin with cupcake liners. In your food processor pulse almonds and sunflower seeds until they become coarse crumbs. In a small saucepan or in the microwave, heat almond butter and honey until they are smooth and easy to pour. In a large mixing bowl, combine almond mixture, raisins, cranberries and almond butter mixture. Use your hands to mix everything thoroughly. Press mixture into each muffin cup. Freeze for 20-30 minutes. Store in the refrigerator for up to 5 days. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon