Chapter Two: Almond And Blueberry Muffins

Chapter 2: Breakfast recipes

Almond and Blueberry Muffins

Makes 3 servings

You Will Need:
• 1/2 Tbsp melted butter, cooled
• 1 cup almond flour
• 1/2 cup sour cream
• 1/2 cup fresh or frozen blueberries
• 1 egg
• 1/4 tsp baking soda
• Sea salt

How to Prepare:
1. Set the oven to 350 degrees F. Line 6 muffin cups with paper liners and set aside.
2. Combine the almond flour, baking soda, and a dash of salt in one bowl.
3. In another bowl, beat the eggs together with the melted butter and sour cream.
4. Combine the flour mixture with the egg mixture, then fold in the blueberries.
5. Pour the mixture into the prepared muffin cups, then bake for 20 minutes.
6. Set on a cooling rack for 5 minutes, then serve. Pizza Omelet

Makes 2 servings
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Layer the sliced zucchini and onion in the prepared quiche pan, then top with an even layer of the cheese. Pour the egg mixture on top.
4. Bake for 10 to 15 minutes, or until set and golden brown. To check for readiness, poke the center of the quiche with a fork; if it comes out clean, it is ready.
5. Set the quiche on a cooling rack for 3 minutes, then serve right away. Cheesy Chives Omelet

Makes 2 servings

You Will Need:
• 6 organic eggs
• 1 Tbsp coconut oil, butter, or ghee
• 1 cup crumbled feta cheese
• 1 cup chopped fresh chives
• Sea salt, to taste

How to Prepare:
1. Beat the eggs in a bowl and season with some salt. Mix the chopped chives into the beaten eggs.
2. Place a large nonstick skillet over medium flame and heat the coconut oil, butter, or ghee.
3. Pour the egg mixture into the skillet, tilting the pan to evenly distribute it. Top with the crumbled feta cheese, then cover and cook for 30 seconds.
4. Remove the lid and flip over. Cook for an additional 30 seconds, or until cooked to a desired level.
5. Transfer to a plate, slice in half, then serve right away.

Ham and Broccoli Quiche

Makes 6 servings

You Will Need:
• 5 large eggs
• 3/4 cup heavy cream
• 1 1/2 Tbsp olive oil
• 1 cup chopped broccoli

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