Gluten-free Tex-Mex Breakfast Muffins

RECIPES0 comments


4 eggs

1 can (127ml) chopped green chilies

1 tbsp granulated sugar

1 tbsp chili powder

1 tsp dried oregano leaves

1/3 cup plus 2 tbsp coconut flour

2 tsp baking powder

¼ tsp salt

¼ cup melted refined coconut oil

½ cup minced dry Spanish chorizo

½ cup grated cheddar

Optional: Garnish with thinly sliced jalapeno


Spray a non-stick 12-cup muffin tray with cooking spray and preheat the oven to 350F

  1. Whisk together the eggs, chilies, sugar, chili powder, oregano and salt.
  2. Stir in coconut flour, baking powder and coconut oil until everything is well combined.
  3. Fold in the chorizo and grated cheddar.
  4. Divide the batter evenly into the muffin tins and garnish with sliced jalapeno (if using). Place on the middle rack in the oven.  Cook for 20-22 until the edges are brown and tops are dry.
  5. Remove from the oven and let them cool completely.  Use a knife to gently carve around the perimeter of the muffin to loosen it.  Enjoy immediately or store in an air-tight container in the fridge.


Tip: Warm in a toaster oven before serving.





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