Prosciutto-Wrapped Frittata Breakfast Muffins


This morning, I concocted a breakfast recipe (inspired by the lovely Nom Nom Paleo) that revived a part of me I thought was gone forever. The cheesy, savory, crispy, breakfast muffin part of me, to be exact. I’ve always been a huge sucker for frittatas and quiches, with the main attraction being the buttery, crunchy, addictive crust that holds the whole rodeo together. Cooking in a grain-free kitchen, I’ve only splurged on a few of these heavenly morning treats over the past few years, all in restaurants—since I never once thought to try making a grain-free version.

Thank goodness that’s over with. Now, we can all breathe a collective sigh of relief and pop these incredible Prosciutto-Wrapped Frittata Breakfast Muffins into the ole weekend morning routine.

These home-bakery delights are a true home run. (We just finished devouring 12 of them in one sitting, so I’m speaking from a place of finger-licking truth over here.) If you’re anything like me, the concept of the frittata is a bit daunting. It’s breakfast, but it’s also a baked good, so it seems natural to assume a high level of baking skill would be needed. I usually shy away from baking anything with eggs because I’m always afraid it will come out tasteless, overdone, and spongy—like the frittatas you get at a bad Holiday Inn breakfast, included with your room.

But these frittata muffins are simply divine. Crisp on the outside, thanks to a “crust” of crispy, mouth-watering proscuitto, and packed with flavor on the inside, thanks to perfectly seasoned mushrooms, onions, peppers, and baby spinach. The best part is the frittata itself, which gets a magical texture and consistency from the addition of whole milk and coconut flour. (Don’t worry, absolutely NO weird coconut flavor comes through.)

I have to say, one of my favorite ingredients in these muffins is the Gruyere cheese. The addition of freshly shredded Gruyere right before they hit the oven takes the flavor to another level, and gives the muffins that golden-brown crisp on top that we all crave in a savory frittata at breakfast time.

This might all sound a bit complicated, but this is actually one of the easiest—and quickest—recipes we’ve posted in a long time. And they only take a few minutes to cool, so you can chow down right after they come out of the oven, piping hot and ready to revive your muffin-eating habits. Just take a look at these muffins on the cooling rack, where they lasted for a whopping 2 minutes before we helped ourselves to all 12:


Prosciutto-Wrapped Frittata Breakfast Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup cremini mushrooms, thinly sliced
  • 3 handfuls fresh baby spinach
  • 8 eggs
  • 2 Tbs. coconut flour
  • ¼ cup whole milk
  • ¼ lb. Prosciutto di Parma, thinly sliced
  • ½ cup Gruyere cheese, shredded
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • Cayenne pepper
  • Olive oil
  1. Heat oven to 375 degrees.
  2. Set a large cast-iron skillet or saute pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat for one minute.
  3. Add minced onion to the olive oil and cook until onion is translucent, about 4 minutes.
  4. Add mushrooms and red bell pepper to the onion, and season generously with salt, pepper, garlic powder, and a pinch of cayenne pepper.
  5. Cook vegetable mixture until mushrooms begin to evaporate their moisture, about 3 minutes.
  6. Transfer vegetables from the pan to a plate, and cool to room temperature. Set aside.
  7. In a large bowl, combine 8 eggs, 2 tablespoons coconut flour, and ¼ cup of whole milk. Whisk until combined.
  8. Combine vegetables with the egg mixture, and add 3 handfuls of fresh baby spinach. Stir until all ingredients are well incorporated.
  9. Spray a 12-cup muffin pan with cooking spray (we use Pam).
  10. Line each muffin cup with prosciutto, taking care to cover the sides and bottom of each cup.
  11. Spoon the frittata batter into the muffin pan.
  12. Top each muffin with a generous pinch of shredded Gruyere, and use a fork to incorporate the cheese into the middle of the muffin.
  13. Bake muffins for 20 minutes at 375 degrees.
  14. Finish muffins on broil for 2 minutes to lightly brown the tops of the muffins.
  15. Serve immediately—or not! They're delicious the next morning, too.


So, how did you like these Prosciutto-Wrapped Frittata Breakfast Muffins? Let us know in the comments :)


Extra Hot & Crispy Baked Buffalo Wings Recipe

IMG_7165It’s finally that time of year again: BBQ parties, roof deck dinners, and—soon enough—weekends lounging at the beach with our toes in the sand. In the spirit of this long-awaited seasonal rebirth, we’ve been testing out some brand new, party-ready recipes in the Grain-Free Love kitchen. And what spring or summer party is complete without a piping hot tray of crowd-pleasing, finger-lickin’ good buffalo wings?

Certainly not any party we would host. That’s why we gave this recipe multiple go-arounds before we settled on what we think is the best baked, flour-free buffalo wings recipe ever.

The secret to these wings comes down to the three Bs: butter, basting, and baking. We all know that butter makes everything better, and it turns out that’s especially true for buffalo wings. Who knew?

To make these delectable, extra spicy, crispy baked wings, season some chicken wings generously with garlic powder, salt, and cayenne pepper before popping them in the oven for 20 minutes. In the meantime, melt down some butter and mix it together with your favorite buffalo sauce (we love to use this scrumptious, gluten-free Moore’s Buffalo Wing Sauce). Once the chicken’s baking time is up, you’ll baste each wing individually in the butter-buffalo sauce before returning the wings to the oven for another 20 minutes.

And yep, you guessed it: Once the wings have baked for another 20 minutes, you’re going to baste them again. This time, you’ll use straight buffalo sauce to slather your wings with spicy goodness, before crisping them up for another 5 minutes in an extra hot oven.

The end result is a tray full of crispy, spicy wings. The butter crisps the skin to perfection, while the act of twice-bastings the wings infuses the chicken with that extra burst of buffalo flavor we all love so much. Enjoy! (And don’t forget the napkins…)


Extra Hot & Crispy Baked Buffalo Wings Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 lbs. of chicken wings (about 25-30 wings)
  • ⅓ cup butter
  • 1½ cups buffalo sauce (we love this gluten-free Moore's Buffalo Wing Sauce)
  • Salt
  • Garlic Powder
  • Cayenne pepper
  1. Preheat oven to 425 degrees.
  2. Line two baking sheets with parchment paper.
  3. Place chicken wings on the parchment paper, lining them up in rows. It's not a problem if they touch one another.
  4. Generously season the wings with salt, then garlic powder, and then with a sprinkle of cayenne pepper. I like to give each wing a good couple of shakes of the cayenne pepper, but I'm just crazy like that.
  5. Flip the wings over and season again, just as you did before.
  6. Place wings in the oven and bake for 20 minutes.
  7. While wings bake, make your buffalo mixture. Melt ⅓ cup butter and mix it together in a large bowl with 1 cup of buffalo sauce. Set aside.
  8. Once wings have baked for 20 minutes, remove them from the oven, but keep the oven temperature at 425 degrees.
  9. Let the wings cool slightly for a few minutes. Then, using tongs, take each wing separately and dip it into the bowl of buffalo/butter mixture, coating the chicken thoroughly. Return coated wing to the baking sheet. Repeat until all chicken wings are coated in the sauce.
  10. Set aside the leftover buffalo sauce—you'll be using this later!
  11. Return chicken to the oven and bake for another 20 minutes at 425 degrees.
  12. After the 20 minutes is up, remove the trays of chicken from the oven. Take the remaining buffalo sauce and add another ½ cup of buffalo sauce to it. Repeat the process from before, taking the wings out with tongs and dipping them into the mixture.
  13. Return dipped wings to the oven and bake for another 5 minutes, until skin is crispy.
  14. Serve immediately with your favorite wing accompaniments, and enjoy!

How’d you like this baked buffalo wings recipe? Let us know!