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French Onion Muffins

French Onion Muffins
This image courtesy of ezgf.blogspot.com

As it turns out, a healthy muffin recipe can be one of the best egg recipes for breakfast. Think of these French Onion Muffins from Anne Colagioia as gluten free quiches baked in a muffin tin. Flavored with balsamic vinegar and Gruyere cheese, this is one of the tastiest and most unique healthy muffin recipes out there fit for any meal.

Notes

If you’re following a gluten free diet, be sure to use gluten free Bisquick. Also make sure that the nonstick spray that you use does not contain flour. The muffins are easily made in advance. Just before serving put them onto the cookie sheet, add the cheese, and pop them into a 350 degree F oven for a few minutes to melt the cheese.


For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.


To see exactly how Anne makes this muffin tin egg recipe, watch this cooking video:





Preparation Time30 min

Cooking Time25 min

Ingredients

  • 2 onions, diced
  • 3 tablespoons butter
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 2 eggs
  • 1/3 cup milk
  • 1 cup Bisquick
  • 3 ounces Gruyere cheese, divided in half

Instructions

  1. Preheat the oven to 375 degrees F (or 190 degrees C) and heavily grease a 12 well muffin tin with nonstick spray.
     
  2. For the caramelized onions, melt the butter in a large nonstick pan over a medium heat and add the onions to the pan with the salt and pepper.
     
  3. Stir the onions to get them coated with the butter then turn the heat down to low. Continue cooking the onions over a low heat stirring them every 5 minutes or so. After about 25 to 30 minutes, add the balsamic vinegar. Stir continuously until all of the liquid in the balsamic is evaporated then turn off the heat, and set them aside.
     
  4. For the batter, whisk the eggs and milk together then switch over to a rubber spatula and stir in the Bisquick until well combined. Stir in the onions and half the cheese.
     
  5. Evenly divide the mixture between the muffin wells and bake them for 22 minutes.
     
  6. Remove the muffins from the tin and place them onto a foil lined baking sheet sprayed with nonstick spray. Top them with the remaining cheese and put them back into the oven, using only the residual heat. When the cheese is melted they are ready to serve.

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