I work incredibly hard during the week. So when it comes to my weekends, even though I have a lot of catching up on life to do, I spend much of my time not being productive. One of my favorite non-productive activities is doodling around on Pinterest, because marking recipes I want to try feeels productive in the part of my brain that is great at rationalizing questionable life choices.
I tend to mark lots of recipes and only come back to a handful of them much later, but when I came across these muffins and realized I already had all but one of the ingredients in my kitchen already, I made them the very day I pinned them. I ate one or two for breakfast every day that week and never once got sick of them. I would have gone on longer, but a friend of mine at work who gave up sugar (and who used to subsist on minimum one muffin a day), begged me to keep bringing her some too.
They’re not quite muffins, exactly — more like portable, crustless, mini quiches. But they are a delight, and they’re really the perfect breakfast for someone on the go. Bonus: the recipe only uses one bowl, which is always a victory in my book.
I made a few big modifications to the original recipe. The original called for cottage cheese, and no amount of promises that the texture would melt away could get me to buy cottage cheese. (You know a texture aversion is strong if I’m not buying something with “cheese” in the name.) I also used ham instead of prosciutto, as that’s what I had. I thought they were great with just regular ham, but I’m sure they’re quite good with prosciutto too if you have it. And, of course, I substituted the small amount of all-purpose flour with gluten-free flour. Since they’re mostly almond flour, you could replace the GF all-purpose flour with tapioca starch or your other favorite grain-free flour to make these completely grain-free.
Savory Breakfast Muffins With Ham & Chives (adapted from The Kitchn)
Ingredients
1 cup ricotta cheese (I used the whole milk kind)
1/2 cup grated parmesan
4 large eggs
1/4 cup water
1/4 cup gluten-free all-purpose flour
1 cup almond flour
1 tsp baking powder
1/2 tsp paprika
1/4 tsp cayenne (optional)
1/4 tsp salt
1/4 tsp black pepper
2 ounces proscuitto or 3 ounces ham (since it’s less strong, use a bit more), diced small
1/4 cup chives, finely chopped
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and spray them all with cooking spray (DO NOT forget to spray them or you will be sorry).
In a large bowl, whisk together the ricotta, parm, eggs, and water until smooth. Add the flour, almond flour, baking powder, and seasonings, and whisk until basically smooth again. Stir in ham and chives.
Divide the batter between the muffin cups and bake for 30 minutes (muffins will be golden brown on top). Let them cool in the tin, then store them in the fridge in a resealable plastic bag.
Cake Is The Only Thing That Matters 