Oh Penne al Arribiatta (Breakfast Muffins)

How I miss you.

Justin had asked if I had tested my gluten = pain theory.  I haven’t.  I’ll be honest, I’m really afraid to.

I have been able to hold a pen. I have been able to take copious notes. (I am still having some issues with fine motor skills.  Trying to paint detail work for school is extremely trying, left handed or right handed).  I can brush my hair (I still don’t know if I can use a flat iron yet though!). I can hold Justin’s hand again.  I really hope to be able to ride my bike soon.

Compared to three months ago, it’s nothing short of a miracle. I had worried I was never going to be able to do any of the things I loved, let alone the things I took for granted.

Giving up wheat was no easy feat.  I LOVE a good crusty bread more than just about anything.  I would choose bread over chocolate any day.  I will say that not giving in to the “gluten free” substitute hype has made it some what easier. I miss bread less when I’m not eating “bread”.  (gluten free bread leaves a LOT to be desired).

One of the staples I make these days is a “breakfast muffin” that is high in protein and fiber. I make a dozen on Sunday so I have them handy for the entire week.  The basic “batter” is pretty easy and the rest of the ingredients can be adjusted to taste.

Here’s the recipe:

Breakfast Muffins
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
Quick and easy make ahead breakfast
  • 12 eggs
  • 12 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt (I prefer Kosher or Celtic Sea Salt)
  • Ingredients to Taste
  • Sausage (or other breakfast meat – sausage works best as the fat improves the texture of the final product)
  • Shredded Cheddar Cheese
  • Onions
  • Mushrooms
  • Spinach (or kale, chard, etc)
  1. Preheat oven to 350.
  2. Mix eggs, baking powder and salt. Add coconut flour and mix well. (It will be fairly lumpy)
  3. Brown sausage.
  4. Add onions, mushrooms, spinach or any other veggies about half way through to be sure to wilt/cook the veggies.
  5. Add sausage mixture to “batter”. Mix well to incorporate.
  6. Add cheddar cheese to the batter. Mix well to incorporate.
  7. Grease muffin tins (or casserole dish). If using muffin tins fill to just below top.
  8. Bake at 350 for 25 to 30 minutes.
  9. Enjoy warm or cold!



Back to the Penne al Arribiatta……..  I figure if I do decide to test the theory, I’m going to Il Forno Classico for a plate of Penne al Arribiatta.  Although I could just find a good recipe for arribiatta sauce and make an eggplant parm.  I might do that anyway, but there’s nothing better than a plate of arribiatta from Il Forno….

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