Butt-Ugly Paleo Breakfast Bites

Butt Ugly Paleo Breakfast Bites

I definitely find breakfast the trickiest part of following the Paleo lifestyle. I’m used to just popping a slice of bread into the toaster and eating it as I run around the house getting everyone ready, so it’s been difficult to break the habit of relying on toast or crumpets each morning.

While some mornings I do have time to have an omelette or some other cooked ‘breakfast bowl’, on the mornings we are aiming to get everyone out of the house by 7:30am I either grab a Savoury Paleo Waffle out of the freezer, or one or two of these Breakfast Bites.

 

While these little babies are certainly not pretty to look at, they pack a real flavour punch, and are a great grab-and-go breakfast option. And they’re handy for a snack too, if you can’t quite make it to lunchtime.

This recipe makes 12 Butt-Ugly Breakfast Bites (I usually eat two at a time;)).

Free from dairy, soy, gluten, grains, legumes and refined sugar.

Ingredients

• 6 eggs
• 6 slices prosciutto, cut in half
• 1 small zucchini, grated, with all moisture squeezed out
• 3 medium mushrooms, diced
• Handful of baby spinach
• 4 sundried tomatoes, chopped
• ½ tspn onion flakes
• 2 tspn savoury yeast flakes
• 1 tspn chia seeds
• 1 heaped tbsp tapioca flour
• Salt and pepper to taste

Method

Pre-heat oven to 180 deg Celcius.

Spray a 12 hole muffin tin with olive oil spray, and carefully line each hole with half a piece of prosciutto, keeping in mind that it will shrink a bit, so try and leave some overhang. Bake in oven for 5 mins.

Meanwhile, beat the eggs in a medium sized bowl, then add the tapioca, yeast flakes, onion flakes, chia seeds, salt and pepper. Beat well, making sure there are no lumps of tapioca in the mixture. Add the mushrooms, spinach, sundried tomatoes and zucchini to the bowl and mix until combined. Add salt and pepper to taste, remembering that the prosciutto is quite salty.

Remove muffin tray with prosciutto from oven, and spoon mixture evenly into the prosciutto ‘cases’.

Bake for approx. 18 minutes, keeping an eye on them after about 15 minutes. They’re ready when they feel firm to touch and are a lovely golden brown on the top.

Serve warm or cold. 

Keep leftovers in an airtight container lined with paper towel in the fridge for 4-5 days.