Burger Bun, Pizza Crust & Breakfast Muffin?
This is a savory bun-style base recipe that is grain-free and also nut-free, which is a benefit for those who have a difficult time tolerating the nut flours. It started out as a recipe for pizza crust, but has evolved into one of the most versatile recipes I’ve been using as of late. Top as mini pizzas… ham and cheese melt… use as small sandwich buns, open-faced or sliced in half… burger buns… top with bruscetta mixture… breakfast muffins with either ham or bacon added in… what about a little onion and broccoli? feta cheese? chili peppers? sausage?
I’ve had an ongoing health evolution since I changed to a grain-free, lower-carb diet in March of 2012, and I am still tweaking and figuring out which foods make my body feel the best, and which are causing some discomfort. I find that I can have nut flours in small amounts, but that I feel best when exposure is limited, so I love that this is based on eggs and cheese instead. Low-carb, Wheat Belly friendly.
These are sturdy, delicious and filling. This recipe makes 24 at a time (to keep on hand for a hungry teen), but it can easily be halved or even cut to 1/3 if you don’t need as many. I will apologize in advance for not having pictures of everything we’ve made with this recipe so far, but they disappeared too quickly! I’ll try to add some in the future 😉
- 12 oz cream cheese, softened
- 6 eggs
- 3C mozzarella cheese, grated (I process it in my ninja to get a small crumble texture)
- 3/4 C Parmesan cheese, also grated
- 1 tsp garlic powder (or preferred seasonings)
- 1 TB oregano
- Preheat oven to 350′.
- Blend cream cheese until smooth, either by hand or in the bowl of an electric mixer.
- Blend in eggs, one at a time and mix until fairly smooth.
- Mix in cheeses and seasonings, combine well.
- If using add-ins such as ham, bacon, veggies etc, stir in last.
- Spoon mixture into 2 muffin-top of bun pans (or bake one pan at a time, as I did!) making sure that the pans are oiled/sprayed well.
- Bake for 20 minutes, rotating pan halfway through bake time.
- Cool slightly and remove from pans.
- Store in bags or containers in fridge for up to a week, if they last that long!