Savoury Breakfast Muffins

Posted by Lorna Macchia on

It is not unusual to find me in the kitchen at 11 am making brunch for hubby, who likes to practice restricted time period eating (eating within an 8 – 10 hr window during the day which has been shown to help improve metabolism, lower blood sugar; lessen inflammation and help clear out toxins and damaged cells, which lowers risk for cancer and enhances brain function). Whilst I’m happy with a bowl of seeds, coconut yoghurt, fruit & granola, he loves a spread of sautéed mushrooms, spinach, eggs, goats cheese, gluten free bread, avocado, sauerkraut, etc. He has been particularly busy lately so I wondered if I could use these ingredients to make a more convenient brunch dish that he could grab whenever he decided to eat. These savoury breakfast muffins are the result... and they appear to be pretty popular. I added some of our Immunity Elixir for a boost of medicinal mushrooms & adaptogens, and the result was a nutrient dense and tasty snack that is delicious warm from the oven or cool the next day. They also make a handy lunchbox inclusion for kids… or anyone really!


GF, paleo

We use all organic and biodynamic ingredients

Makes around 10 muffins

  • 1 cup almond meal
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • 1/3 cup coconut flour
  • 2 tsp Immunity Elixir powder (optional)
  • ½ cup hemp seeds
  • 1 tsp bicarb soda
  • 2 tbsp olive oil or grassfed butter melted
  • 2 cloves garlic, finely chopped
  • 1 cup button or field mushrooms chopped into small pieces
  • ¾ cup silverbeet or baby spinach, chopped finely
  • 2 spring onions, chopped into small pieces
  • 2 tsp vegetable stock paste
  • 3 free range, pasture raised eggs
  • 100g goats cheese, crumbled


  1. Line muffin pan with parchment paper inserts.
  2. Preheat oven to 180°C.
  3. Mix almond meal, flours, Elixir powder, hemp seeds & bicarb soda together in large mixing bowl .
  4. In a heavy based pan, heat olive oil/butter then add garlic and sauté for 2-3 minutes. Add mushrooms, silver beet and spring onions and saute for around 7-10 minutes until vegetables are soft. Stir in vegetable stock paste.
  5. In a bowl, whisk eggs together until fluffy, then add crumbled goats cheese.
  6. Add mushroom mix and egg mix to dry ingredients and gently blend together.
  7. Spoon into muffin paper inserts, and tap tray to smooth out ingredients a little.
  8. Place in oven and bake for 25-30 minutes until golden brown and cooked through.


  • Mash 1-2 ripe avocados with a little chilli sauce, some finely chopped coriander & a splash of lime juice, and top your muffin with this guacamole mix just before eating.

Savoury Breakfast Muffins

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