Whole30 English Breakfast Muffin
Start your morning on a healthy, delicious note with these **Whole30 English Breakfast Muffins**, a wholesome and creative take on the classic English breakfast. Featuring a grain-free almond flour base, these fluffy muffins are perfectly seasoned with a hint of tangy apple cider vinegar and baked to golden perfection. Each muffin is stuffed with savory sugar-free sausage, sautéed spinach, juicy tomato slices, and creamy avocado, creating a nutrient-packed, Whole30-compliant meal that’s as satisfying as it is flavorful. Whether you’re meal-prepping for busy mornings or serving up a hearty weekend brunch, this recipe is a high-protein, gluten-free, and dairy-free treat that’s sure to impress. Plus, with only 15 minutes of prep time, it’s a breeze to whip up!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup tapioca starch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup coconut oil, melted
- 4 links sugar-free compliant sausage
- 1 cup fresh spinach
- 1 medium ripe avocado
- 4 slices Tomato slices
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, tapioca starch, baking soda, and salt.
In another bowl, whisk together the eggs, almond milk, apple cider vinegar, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
Divide the batter into 8 equal portions and shape each into a flat, round muffin shape (about 1/2 inch thick).
Place the muffins on the prepared baking sheet and bake for 15 minutes or until golden brown.
Meanwhile, in a skillet over medium heat, cook the sausage links until browned and cooked through, about 8 minutes.
Remove the sausage from the skillet and set aside. In the same skillet, add the spinach and sauté until wilted, about 2 minutes.
Once the muffins are done, allow them to cool slightly. Slice each muffin in half horizontally.
Assemble each muffin by placing a sausage link, a bit of wilted spinach, a tomato slice, and a slice of avocado between the muffin halves.
Serve warm and enjoy your Whole30 compliant English Breakfast Muffin!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 3.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
