Archive for Breakfast Casserole

Cheesy Potato Breakfast Casserole (Gluten Free)

Yes i know…. another breakfast recipe! I can’t help myself though….i absolutely LOVE  breakfast food! I could literally eat it for every meal. In fact that’s why we have brunch and brinner! LOL There are so many options too! This one is especially nice because its a good hearty meal in and of itself! Its full of cheesy potatoes and sausage and the eggs kind of bake right into it! (yes i splurged and had eggs AND cheese even though I’m really not supposed to! LOL, Oops my bad right?! If you need dairy free, just use soy cheese instead!) But this dish is SO worth it! Oh, I also used green onions (not sauteed with the sausage) because that’s all i had, but either way its delish!  The only downfall (in my mind at least) is that is takes so long to make. You have to cook the meat and then cook the casserole, and if you’re anything like me in the morning, (or anytime really!) you’re starving and practically drooling when just the meat is cooked! Then it’s like, well now i have to wait another HOUR+ before i get to actually eat this deliciousness! LOL  Again…its well worth the wait! Who can resist such ooey gooey cheesy breakfast goodness!? I know i can’t! Paired with some fresh fruit on the side and a big ole glass of orange juice (yep, another splurge!) this will set your day off right! So reward your taste-buds and give it a try….i know you’re craving breakfast food now aren’tcha?! Enjoy! 🙂

Cheesy Potato Breakfast Casserole (Printable Version)

Ingredients: Cheesy Potato Breakfast Casserole

  • ½ lb Jimmy Dean Sausage, cooked
  • 1/4 onion, chopped
  • 4 eggs
  • 1/4 cup almond milk
  • 10 oz frozen Ore-Ida Diced Hash Browns
  • ½ cup (+ topping) shredded Cheddar Cheese
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 350.  Spray 8×8 glass baking dish with non-stick spray.  Set aside.
  2. Cook sausage and onions.
  3. In a large mixing bowl, combine all ingredients. Pour into prepared casserole dish.
  4. Bake for 45 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes. Make sure temperature reaches at least 160 degrees F.
  5. Allow casserole to rest for 10-15 minutes.

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

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.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

French Toast 2 Ways (Gluten, Dairy & Yeast Free!!)

After making 4 loaves worth of french toast for an office function last week, I’ve been missing french toast BAD!! But… gluten free bread sucks, and since I’m on a yeast free diet…. that’s not gonna work anyways. I need something that’s gonna curb my french toast cravings that’s gluten, dairy and yeast free….so whats a girl to do?!? Well…. I made french toast muffins. YUM! It still wasn’t enough to banish those cravings….and i was getting sick of muffins. With my hubby gone last week, what in the world am I supposed to do with a whole batch of muffins?! Oh…. how about I create a french toast casserole using up the muffins?!? Genius!! The end result was absolutely scrumptious!! Its tasty no matter how you eat it…. hot, warm, cold, with or without syrup. It even got the seal of approval from my husband when he got back last night. Yup…..we ate it for dessert and then again this morning for breakfast!! Its almost like a bread pudding actually, but chock full of that wonderful eggy french toast flavor! Give these a try and enjoy! 🙂

French Toast Muffins  (Printable Version)          
Ingredients:

1 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp powdered cinnamon

1/4 tsp ground nutmeg

Dash of salt

2 eggs

1/2 cup almond milk + ½ tsp lemon juice

1/2 tsp maple extract

2 Tbsp melted non-dairy butter

3 Tbsp pure maple syrup

Confectioners’ sugar for dusting
Directions:

  1. Preheat the oven to 400ºF. Spray top only of muffin pan. Line 6 muffin cups with muffin liners.
  2. Combine almond milk and lemon juice, let sit 5-10 minutes.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the “buttermilk”, maple extract, eggs and melted butter. Add to dry ingredients and stir until just mixed.
  5. Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 12 to 15 minutes.
  6. Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin.  Dust with confectioners’ sugar and serve.

French Toast Casserole (Printable Version)

Ingredients:

4 muffins, cubed
4 eggs
1 cup almond milk
1/4 cup white sugar, divided
1/4 tsp salt
1 tsp vanilla
1 Tbsp non-dairy margarine, softened
1 tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:

1. Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Drizzle with syrup and sprinkle with powdered sugar.

Breakfast of Champions!

This is one of my absolute favorite breakfast dishes! Its hearty and filling and has all of the best breakfast attributes! Better yet…its gluten free and dairy free. I’m gonna “cheat” on this one though and have the eggs! Once in awhile is ok and this is SO worth it! I love that you prepare it overnight…..then its fuss-free in the morning. The only downfall is you’ve got to wait for it to warm up AND cook in the morning and I’m usually starving by the time its ready! I like to eat right after I get up….low blood sugar and all! LOL! You can make this “regular” by using all the “regular” stuff  too, just FYI! This is a great meal for holidays or special occasions, as its pretty impressive and its delicious too! I make it on the weekends, and it lasts us for days! You can also double the recipe and put it in a 9×13 inch pan. Leftovers taste pretty darn good as well! So next time you have a gathering at your house or you want to impress the in-laws, give this recipe a try! Its definitely satisfying and one you’ll want to enjoy over and over again! This one’s a keeper! Enjoy! 😉

Holiday Brunch Casserole (Printable Version)

Ingredients

2 cups frozen shredded hash brown potatoes

½ lb Maple flavored Jimmy Dean sausage, cooked and drained

½ cup bacon bits

1 cup shredded cheddar cheese (non-dairy or regular), divided

1/2 cup GF Bisquick

1/4 teaspoon salt

2 eggs

1 1/2 cups milk (regular or almond)

Optional:

1 medium green or red pepper, chopped

1 green onion, chopped

Directions

In a large bowl, combine the hash browns, sausage, bacon, and 1 cup cheese (pepper and onion if desired.) Transfer to a greased 8×8-in baking dish.

In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45 minutes or a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Adapted From: Taste of Home

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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