Iowa Girl Eats · by Kristin Porter★ 5.0 (21)
Gluten Free Breakfast Bombs
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 20%
CARBS 19G28% OF CAL
0G FIBER0G SUGAR19G OTHER
FAT 18G58% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hand-held savory pastries made with tapioca flour dough stuffed with eggs, cheese, and sausage. Chewy, satisfying, and portable. Baked until golden and eaten warm for breakfast.
mainamericanegg disheggspork🍪 sheet pan🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 8- 1-1/4 cups tapioca flour (sometimes labeled tapioca starch)
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- scant 1/4 teaspoon salt
- 4 oz shredded mozzarella cheese
- 2 oz shredded sharp cheddar cheese
- 1 cup cooked then cooled ground breakfast sausage, crumbled bacon, or diced ham
- 2 large eggs (whisked, see notes)
- 1/4 cup butter (melted then slightly cooled)
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 20%
CARBS 19G28% OF CAL
0G FIBER0G SUGAR19G OTHER
FAT 18G58% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 389mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 21mg
- Calcium
- 158mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.