Gluten Free Good Morning Breakfast Muffin

Need a last minute mother's day gift? Nothing better than serving your mom's with a breakfast in bed! 

We found this beautiful hearty egg muffin recipe circulating around on the internet and wanted to make it gluten and vegetarian friendly. We used our GF Hearthy All Purpose Flour for this recipe. Our flour is very versatile in many baked goods. Please check out our ongoing recipe ideas at Hearthy Foods or feel free to submit and share any of your own creative recipes. 

Gluten Free Good Morning Breakfast Muffin

Makes 9 Muffins

Dry Ingredients

1 ½ cups GF Hearthy All Purpose Flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp pepper

½ tsp Cayenne Powder

Wet Ingredients

⅓ cup olive oil

½ cup sour cream

4 raw eggs

 ½ cup Shredded Cheddar cheese

 ½ cup Gruyere Cheese

1 cup scallions

½ cup cook mushrooms

9 soft boiled eggs*

Instructions

How to make soft boiled eggs. In a pot add enough water to cover 9 eggs. Before adding eggs, boil the water. Once the water is rapidly  boiling, reduce to a simmer and add 9 eggs slowly. Set the timer for 5 minutes. Remove from the heat carefully and place under cool water. Peel immediately. The eggs will be very fragile so place in a bowl with cool water so they are suspended until ready to use. 

Heat oven to 425 degrees fahrenheit. 

In a medium bowl whisk oil and sour cream together. Add one egg at a time until well combined. Fold in both cheeses, scallions and mushrooms. Scoop about 2 TBSP of mixture into the well of each muffin tin, flatten out and nestle one egg in the middle. Use the rest of the mix and place around and on top of the egg evenly creating a mound. This will take time to prep each muffin. Place in the oven and bake at 425 for 16-18 minutes or until the toothpick inserted comes out clean. Note: The longer they are baked the yoke will become closer to hardboiled. We served our muffins with a nice spinach and heirloom tomato salad. A nice salsa would be an excellent addition to this muffin. Optional to top with more scallions. 

*We used a medium muffin tin and were able to make 9 muffins. Using a larger muffin tin will yield 6.