5 reviews for “Easy Savory Breakfast Bun”

• review by: RBeany

  8 Nov 2017 at 11:58

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  Wow! I must admit I didn’t have very high expectations, and this is my first time making low-carb bread. I used brown flax seeds rather than golden, as that’s what was in the cupboard, and it cooked perfectly in 60 seconds on high. I thought it looked a bit eggy and was worried it might not come out of the ramekin, but after cooling it a bit, I squeezed the edges in and persuaded it to come out. I thought it probably did need toasting, so I split it and toasted it lightly, and topped one half with avocado, the other with miso hummus. Delicious! In fact I think I will make up a jar of the dry ingredients for future use!

  Thanks for the recipe.

• review by: Luvtcook

  17 Nov 2017 at 17:50

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  So glad you like them. I agree…..they fill that bread urge with very little effors. They make a decent burger bun if your burger is not too juicy.

  NOTE: Making up a batch as a “mix” for later is a great idea BUT, while flax seeds keep forever when they are unground, they go rancid quickly once you do grind them, and therefore the mix would have to be refrigerated or frozen unless use pretty quickly (best guess would last a month if not chilled).

• review by: SusanL

  18 Nov 2017 at 15:21

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  I just tried this recipe. It works well. Often when I am making breakfast I cannot decide between savory and sweet. I could make this for either craving by choosing what seasonings to use. Sage or oregano for savory, cinnamon for sweet. It satisfies the need for a bread like texture, but is essentially protein to keep you feeling full! Well done!

• review by: Ozruth

  1 Feb 2018 at 05:51

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  Easy, quick and really works. Make sure you use a British size 15ml tablespoon-in Oz we use a 20ml tablespoon so I changed to 15ml for this. I used 1/2 tablespoon ground flaxseed (brown), 1 tablespoon coconut flour and 1 tablespoon psyllium husks (unground). Also swapped olive oil for the butter-beat it up with the egg. Delicious split and toasted-we had butter/peanut butter and toppings. Thanks for the recipe.

• review by: AJY

  2 Apr 2018 at 09:26

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  Very surprised that this produced a big fluffy bun, I must admit I was expecting a hockey puck but enjoy a challenge! I cooked it in a small Pyrex bowl. I did toast it as it was a bit pasty looking. The taste of coconut is quite pronounced so that might dictate what you have with it. I just cut in the butter as you would in baking to avoid faffing about with a grater and having to wash that afterwards and it worked fine. I might try the idea of adding cinnamon or herbs depending on what Im going to use it for. I can see this being a useful recipe.