Gluten-Free Strawberry Coconut Eggins Recipe
By admin
My husband is a savory kind of breakfast eater. You know, the kind that prefers veggie filled omelets over pancakes. Me? I’ll choose the pancake 7 out of 7 mornings.
But a syrup covered pancake (or waffle) isn’t always the best option and our early wake-ups require something that will fill me up for a few hours. Pancakes just don’t always do the job.
Plus, I like fast. I like easy. I like convenient. I like things I can make ahead of time, warm up and go.
My go-to for the past month or more has been eggs. Sunny side up with vegetables.
But here’s my dilemma…
They are neither sweet nor pre-makeable. Which means they’ve lost my interest and I’ve found myself waking up each morning less than enthusiastic about my favorite meal of the day.
Long story short…
I needed to play in the kitchen.
The cinnamon swirl muffins were a hit and if I had more ingredients on hand I would have been happy to make those again… perhaps even in french toast form!!??
But since we were out of town and our grocery levels are on empty, I had to use what we had. I almost felt like a contestant on Chopped! (Love that show).
And that is the long winded story on how these delicious strawberry eggins came to be.
What’s an eggin?
A muffin mostly composed of egg = Eggin.
I know, genius. Ha.
I decided everyone makes eggins with veggies and cheese (basically baked omelets)… so why couldn’t I use fruit to do the same thing? More like a baked crepe?
So that’s what I did…
My first attempt was more pancake style… eggs, strawberries and spinach blended and poured into a oiled up skillet.
FAIL.
I had to share this as it was just too good to keep to myself. Dan just stared at me in disbelief as I ate it for breakfast. At least it tasted good and I refuse to waste food!
But afterwards, I headed back in to try again…
Gluten-Free Strawberry Coconut Eggins
I used silicone muffin molds for these but you can use whatever you have handy. If using metal, I suggest spraying with non-stick spray.
This recipe makes 2 strawberry eggins.
- ½ Cup Strawberries, Fresh
- 3 Eggs (or 2 eggs and 2 egg whites)
- ¼ Tsp Baking Soda
- 2 Tbsp Almond Flour
- 1 Tbsp Coconut Flakes
- Preheat Oven 350-degrees
- Blend everything together. Pour into molds and bake for 12-14 minutes until cooked through
- Remove from oven, allow to cool down enough for handling. Top with favorite nut butter and enjoy.
See how easy! Give it a go, I plan on making these all week long but with different add-ins (a trip to the store will be happening today!).
Try it out and let me know how it goes.