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Baked Breakfast Bites

Gluten-free baked breakfast bites- a quick and easy recipe the whole family will love. Perfect for meal prepping, freezing and re-heating.
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YOU GUYS! I love these things. AND you can make a ton and freeze them- easy to reheat the next in the morning!

These breakfast bites came from a recipe I got from my lovely sister that I modified a bit. They are fast, easy, and PERFECT to keep in the fridge for brekkie all week long. Grain-free and full of healthy fats, they are sure to give you sustained energy in the morning.

 Gluten-free, homemade cheesy bacon breakfast bites. Great for freezing/re-heating for a quick, easy, healthy breakfast on-the-go!

I tend to eat 3 or 4 with some sautéed veggies in the morning and man, am I satisfied. They don’t leave me feeling too full or bloaty (is that a word?) like other savory breakfast foods (looking at you, bread aisle) since they don’t have any gluten.

gluten-free easy breakfast recipe

Try them out, tell me what you think, because I’m a little biased but I’m also a little addicted to these soooo…

 

 

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Baked Breakfast Bites

  • Author: Christine Sellers
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24
  • Yield: 28 Bites

Ingredients

  • 2 cups almond flour
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 5 pieces bacon
  • 4 eggs
  • 5 tbsp butter or coconut oil, melted
  • ½ tbsp basil oregano
  • ½ tbsp dried basil
  • 2 tsp garlic powder
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cover a cookie sheet with parchment paper.
  3. Cook bacon (to your preference) in a medium sized pan on med/low heat. Remove bacon from heat.
  4. Cut bacon into small pieces (small enough to be able to fit several pieces into each breakfast bite).
  5. In a medium sized bowl, beat eggs. Then add all ingredients (including cooked bacon) and stir with a wooden spoon or spatula until it’s difficult hard to stir.
  6. Gently knead ingredients together until they form a dough.
  7. Scoop into balls on the lined cookie sheet- about ½ inch apart. *They barely flatten, so if you prefer a flatter “cookie” shape instead of a ball, gently press down with fingers to flatten slightly.
  8. Bake for 12-14 minutes, or until edges turn slightly golden-brown.. Allow to cool about 5 minutes before serving. Enjoy!

 

 

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