For the first recipe inspired by my rainbow bounty, I decided to try a twist on a tried-and-true favorite. My friend and I have been making bacon, sausage, and cheese muffins since the first time we embarked on the Wheat Belly diet. Since I decided the husband and I should try our hand at the Wheat Belly diet again, I thought it would be fitting to experiment with a different take on this breakfast muffin favorite. I found this great recipe using some beautiful red-stemmed swiss chard, which I sadly don’t use often enough.
I chopped up some of that great chard and sauteed it with garlic and onions. Then I mixed up ricotta, some grated fancy swiss cheese (which I unfortunately can’t remember the actual name of), and several eggs in a bowl. I lined the bottoms of my muffin cups with a tablespoon or so of mild Italian sausage, topping the cups with about three tablespoons of the ricotta mixture and a bit more shredded swiss.
The result was a little Italian muffin of goodness. I honestly thought the sausage was a bit overpowering for the delicate ricotta topping, and I wanted to taste more of that delicious chard, but it was overall a successful dish. It was also a plus that it made 24 muffins, so I was able to refrigerate the majority of it for future breakfasts, lunches, or snacks. I know this isn’t exactly the healthiest recipe ever, but it’s a nice way to start this adventure of being wheat-free.