today i am very excited to show you threeclever ways that muffin tins can make your mornings a little more delicious! what i loveabout using muffin tins in the kitchen is that all of the food comes out pre-portionedand extra portable which is great for busy people on-the-go. and the best part aboutall three of these recipes is that they are entirely gluten-free. so today, i'm goingto get started by showing you my spinach,
easy yummy diets, tomato and goat cheese frittatas, some beautifulpotato rosti with sour cream and chives and finally my almond breakfast bites that areexcellent on-the-go. alright so let's get started with our frittatas. so i've got mygreased muffin tin standing by and my oven preheated to 350â°f. in a measuring cup i'mgoing to whisk together some eggs, a nice
splash of milk - you can totally leave themilk out of this recipe but i find it makes for a nice fluffy frittata. some garlic powder,some salt and some pepper. and some more pepper. so then we are just going to give this a nicewhisk in our measuring cup. in my muffin tins, i'm going to layer some chopped spinach, somecherry tomatoes that i've just cut in half and finally, some goat cheese. now if youdon't like goat cheese, you can definitely replace it in this recipe with some mozzarellaor even some white cheddar would work just as well. i'm going to fill my muffin tinswith my egg mixture. you're looking to fill your tins about three quarters of the wayfull. into the oven these are going to go for between 15 and 20 minutes or until they'recompletely set. once they're finished baking
they are ready to eat. or you can store themin your refrigerator for 2 to 3 days and just grab them as you head out the door in themorning. next up, i'm excited to show you my tasty potato rostis with sour cream andchives. for this recipe you could use all traditional potatoes or all sweet potatoesbut i really prefer a combination of them both. now all i've done is peeled my potatoesand then shredded them. now i did this in my food processor with a shredding blade butyou could totally do this by hand using a box grater and a little bit of elbow grease.now the most important step in making a good potato rosti is to be sure to drain all ofthe water from your potatoes. today i'm doing this using just a clean kitchen towel andall i'm going to do is squeeze out all of
the excess moisture. now this is really importantif you want to have a nice crispy outside on your rosti with a soft yummy middle. oncethe potatoes are ready all we're going to do is drizzle them with a little bit of oliveoil, some garlic powder and some salt and pepper. keep in mind that you can season theseany way you like - you could use some greek seasoning, or some italian seasoning, somechilli powder and cumin would be really yummy. but today i'm keeping it really simple. nowthat this is all well-combined, we are going to scoop the mixture into our greased muffintin. you want to make sure you're greasing your muffin tin very well because you don'twant these guys sticking. once you've filled your muffin tin, you're going to press thepotatoes into the pan and leave a little reservoir
in each. that's where our sour cream and chivesare going to go. we're going to bake these at 375â°f for between 30 and 40 minutes. onceyour rostis are ready you can top them with sour cream. in this case, i mixed my sourcream with salt and pepper and a little bit of onion powder. we're just going to finishthese off with some chopped chives and how amazing do these look? finally on today'smenu, i'm excited to share my recipe for my almond breakfast bites. these are really easyto put together and they're 'no bake' so they all come together actually in your freezer.we are going to be using our food processor to pulse some raw almonds and some sunflowerseeds. what we're looking for is a coarse crumb mixture. next we are going to head tothe stove to heat up some almond butter and
some honey. you really could use any sortof nut butter that you want and you could replace the honey with maple syrup or agaveif you wanted to keep these totally vegan. we're going to heat this mixture up over medium-lowheat until it's smooth and pliable. next, in our bowl we are going to combine our almondmixture with some raisins and some dried cranberries. then we are going to pour in our almond buttermixture. and then, while it's still warm, you really just want to work it into youralmonds. it is very likely that you are going to need your hands for this job so just givethem a good wash and don't be afraid to get in there. next we are going to press our mixtureinto our muffin tin. now i'm using muffin tins that i've lined with these parchmentcupcake liners. i absolutely love these because
nothing sticks to them and they make thesebreakfast bites extra portable. you may have to scoop a couple times and keep pressinguntil you've filled your muffin tins completely. then you can just put these guys in the freezerfor 20 to 30 minutes. once they're set you can eat them right away or store them in therefrigerator for up to 5 days. i hope you'll give these fantastic breakfast ideas a tryand if you do, be sure to tweet or instagram me a photo because you know i love seeingwhat you're coming up with in your very own kitchens. and for another great, gluten-freebreakfast idea be sure to check out the latest episode of my new series mobile meal makeoveron kin community. now i am whipping up my fantastic protein pancakes and i think youguys will absolutely love them so don't forget
to check it out. finally, if you haven't already,be sure to subscribe to the domestic geek because there's lots more deliciousness wherethis came from :)
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