Okay, it’s not really a muffin, more like an omelette cupcake! The Gluten free breakfast muffin!
It’s a really easy and delicious recipe, I was surfing on the Pinterest (as usual) and I saw a lot of amazing recipe, but none of them was what I really wanted, so I picked the pieces of the recipes I liked and combined them! 🙂
This is how this little omelette-muffin-cupcake thingy has been created!
Ingredients:
For the muffins:
- Egg whites (I used 2/serve) In this case I have to tell you, I regret I left out the yolks, it’d be more delicious, more rich…maybe next time
- Diced bacon
- Diced tomato
- Diced onion
- Diced paprika
- Grated cheese
- Salt, pepper
For the cream:
- Cream cheese
- Whipped cream
- Salt, pepper
- (It was a little too creamy, too heavy, I’m not used to the whipped cream, so what I really missed from the cream is a little Dijon mustard)
All you have to do it to mix all the ingredients, pre-heat the oven, add the mixture to the muffin form.
Bake it on low-heat, don’t rush it or you’ll ended little thin muffins like I did (yeah, that wasn’t on purpose)! But now, while you wait for the muffin, let’s make the cream, it’s really easy, add the cream cheese to a mixer and soften it, add the salt and the pepper (and the mustard!!).
Slowly add the cream and mix them until it become a fluffy foam.
Put it into the fridge. When your muffins are ready, get them out of the oven and let them cool, it’s important, ’cause if you put the cream on a hot muffin, it’ll melt away…and that won’t be appetizing.
So when the muffins are cool enough, add the cream, maybe decorate with bacon or cheese and you’re done!
I hope you’ll enjoy this little ones, please let me know if you tried them out!
-Love, Anna
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