You Can’t Go Wrong With Breakfast!

Eeeeeee……I know its been awhile since I posted…. but I finally got over my hospital disaster and am back to actually eating solid food again! So let the cooking begin! I’ve got some more fantastic breakfast recipes to share with you! The great thing about breakfast food is that it can be an anytime meal, its just that yummy! So I’ve got some gluten free cinnamon rolls, made without yeast because I’m not a big fan of yeast baking…….and then some amazing stuffed breakfast potatoes. I also made a scrumptious birthday feast the other day…..gluten free meatloaf,  loaded mashed potatoes and zucchini casserole. I’ll be sharing those soon! But for now… have some breakfast! 🙂

Breakfast-Stuffed Potatoes (Printable Version)

Baked Potatoes:

2 large baking potatoes

Olive oil & salt

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Scrambled Eggs:

3 large eggs

1 slice American cheese, in pieces

3 Tbsp water

Seasoning salt

While the potatoes are cooking, cook your sausage and scrambled eggs.

Filling:

3 Tbsp lite sour cream
1/4 c grated Parmesan cheese
1/2 c shredded sharp cheddar cheese, divided
1/2 lb Jimmy Dean breakfast sausage, cooked

1 green onion, sliced

Salt to taste
Scrambled eggs (see above for recipe)

Bacon Bits


Make a slit across the top of each potato and push ends together to open nicely. Scoop out the potato insides, put in a bowl and stir in the eggs, sausage, sour cream, onion, salt and cheeses (save a little of the cheddar for a topping.)  Spoon the mixture back into the potato skin. Sprinkle with reserved cheddar and bacon bits. Arrange on a baking sheet and cook at 400 degrees for 15 minutes or until filling is hot.

Gluten Free Cinnamon Rolls (Printable Version)

Ingredients

1/2 cup buttermilk

1/4 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp vanilla

1 egg

1 1/2 cups flour + ¾ tsp xanthan gum

Filling

1 Tbsp butter, room temperature

1/3 cup brown sugar

1/2 tsp ground cinnamon

Icing

1/2 cup powdered sugar

1-2 Tbsp milk or cream

Directions

Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk, then add the flour. Stir until thoroughly combined ~ do not overmix!

Turn dough out onto a lightly floured surface and knead for 2 minutes. Roll the dough into a large rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into 6 equal pieces and put the pieces into 6 greased muffin tins.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing.

Adapted From: The Baker Chick

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2 Comments »

  1. J.Nelson Said:

    Looks SO SO SO delicious! I love any kind of cinnamon rolls!

    • NutMeg Said:

      Thank you! Me too!! I’ve posted quite a few since this one, but the best is cinnamon roll coffee cake!! It really tastes like it but so much easier to make! 🙂


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