Tapioca Breakfast Cups

For years I was “prescribed” a protein diet. Paleo, Keto, Whole 30, South Beach… You name it, I’ve tried it, I’ve failed it. In that season, my biggest struggle was breakfast. Even for someone who loves eggs, they get old fast. I made many a “convenient and healthy” egg muffins but I can’t remember truly enjoying them once. Back then, function was the highest goal and enjoyment was reserved for when I was “off the wagon.”

Now, I no longer have a wagon. After working with Brazilian nutritionist Carla Faedo, I found freedom from the on/off mentality and a developed meal plan that works for my kitchen, my family, and for me. Yes, even when I travel. Breakfast is something I keep simple, both in choice and execution. Many business icons wear the same outfit everyday as a strategy to reduce decision fatigue and streamline routines. That’s me and breakfast (my outfits are a different story). During the week I rotate between 2 scrambled eggs, my Inspired Oatmeal, or a Revive Smoothie (ask me for a referral code if you want to try it). It was a game-changer.

These Tapioca Egg Muffins are something I will make on the weekend when I have time to cook and want something a little fancier, but still less splurgy than say, pancakes. It’s less eggs per serving than a frittata cup, but I still get protein from the fillings, and fat is key for satiety. That, and the satisfaction from eating something warm and wonderful you actually enjoy.

The result is something that tastes a lot like Pão de Queijo but is much easier to make than a traditional Brazilian Cheese Bread. This is a basic ham and cheese muffin but you can get creative with other combos. A dry-ish cheese works best here but you can sub for Parmesan or Monterey Jack. Pre-shredded cheese is often slightly more processed and coated with anti-caking agents to prevent clumping, so I prefer to purchase whole blocks. But, I’m a mom too and if you need that shortcut go for it.

Equipment:

Large Bowl

Muffin Baking Pan

Ingredients:
1/2 cup of cheddar cheese, freshly grated

2 eggs, beaten

1 tablespoon olive oil

2 tablespoons of whole milk ricotta

1 cup of tapioca starch

1/4 cup of organic chopped thin ham (cubed ham is ok, just not my preference)

1/2 tsp salt

Cooking spray or extra oil for coating muffin tins

Servings: Makes 8 (plan on 2 per person)

Time: 25 minutes

Steps:

Pre-heat the oven to 400 degrees

Mix all ingredients in a large bowl

Coat your muffin tins with cooking spray

Divide mix into 8 muffin cups

Bake at 400 degrees for 15 - 20 minutes until golden

Serving Suggestion:
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For a video of this recipe click Here