Savory Breakfast Muffins Gluten Free

savory muffins with ginger and basil

savory muffins

This recipe is for everyone that lives a busy life and has no time to make breakfast. Veggies and cheese egg muffins to jump start your day.


1/2 cup  butternut squash

1/2 cup chopped portobello mushrooms

1/3 cup onions

1 cup red, yellow and green bell peppers (all mixed)

1 cup shredded cheese

6 eggs

2 tbs olive oil

1 tbs Tutu’s Pantry Ginger & Basil Seasoning

Heat up olive oil in a skillet at medium high heat. Sautee the onions first, add bell peppers next. Butternut squash and mushrooms after. Cook till squash is ready to eat. In a large bowl, whip all the eggs and mix in the shredded cheese. Grease a muffin tray and add one tbs of veggies in each muffin cup. Add 1 tbs of egg and cheese mixture to each veggie cup. Fill up with eggs mixture almost to the top. These muffins won’t rise since there’s no flour or baking powder. Bake at 350 for 20 min. Let it cool for a few minutes before removing from tray. Enjoy!


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