Posts Tagged ‘eggs’

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.


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.



Perfect Pancakes (& Waffles) ~ Gluten & Dairy Free!

It may have taken me awhile……but I have finally perfected my buttermilk pancakes! They are both gluten and dairy free…but they are so light and fluffy and scrumptious…..just like I remember them before I had to alter them! Trust me…I have tried everything; eggs, no eggs, no xanthan gum, with xanthan gum, adding applesauce, less milk, different “buttermilk” alterations, you name it. But….I have found out the secret to perfecting not only pancakes, but waffles too! And I stumbled upon this by mistake, as I was cooking too early in the morning and was apparently still half asleep! It ending up being the best mistake I ever made! That’s how good these are! So I guess I will let my loyal readers in on this amazing secret…. beaten egg whites. If it calls for one beaten egg white…..I used two…..if it didn’t call for the egg beaten…….I beat it anyways……and you know what?! PERFECT batter! Even the leftovers, which are usually soggy or dry and gross, are delicious and still fluffy! I am honestly amazed! So I will re-post the altered versions now of these breakfast favorites…I hope you’ll give them a try! Enjoy! 🙂

Perfect Pancakes ~ Gluten & Dairy Free (Printable Version)

1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. (You can add any additives like blueberries or chocolate chips now too if desired!) Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size and flip when bubbles form.

Gluten & Dairy Free Belgian Waffles (Printable Version)

3/4 c + 2 Tbsp GF flour + 1/2 tsp xanthan gum

1/2 Tbsp sugar

1 tsp baking powder

1/4 tsp salt

2 eggs, separated

3/4 c almond milk

3 1/2 Tbsp oil

Blueberries (opt)

Beat the egg whites until stiff. Combine the dry ingredients in a large bowl. Combine egg yolks, milk and oil and add to dry ingredients, stirring until just moistened. Fold in egg whites (and blueberries if desired). Add half the batter to a hot greased (sprayed with Pam or Crisco spray) Belgian waffle iron. The light on the waffle iron turns off on mine when its done, or just cook until they are lightly browned. Makes 2.

Fast Food Makeover!

I admit…..I miss fast food! Its hard to see and smell the delicious scent of hot cheesy pizza or Subway’s toasted sandwiches or greasy french fries and nuggets wafting in the air! Then I remember what it was like to feel AFTER eating that stuff……and I realize its SO not worth it! When you think about all the artificial “fillers” they put in that stuff…..yugh! I may miss it, but my body sure doesn’t! I stumbled across a McDonald’s McNugget copy-cat recipe, minus the fillers of course, so I thought I’d de-glutinize it and give it a try! WOW! Can you say good?!? I love cornbread and honey….and I like to dip my nuggets in honey (what choice do I have when I can’t have dairy, so ranch is out, and no tomatoes so ketchup is out!) So honey it is….I’ve made some good cornmeal chicken nuggets (not sure if Ive shared that yet or not) but these are just like the ones you buy at a fast food place, minus the oil, or from the freezer section. And do you know what the secret is to making them like they are?! They “mechanically separate” the meat… other-words mince it up really small…..and you can do that yourself with a food processor or blender. Which is just what I did! It was a little weird to do….but when you bite into that first crispy yet tender nugget, you understand why this is the step you don’t want to skip! you can vary this by using different spices and herbs inside the meat and/or the coating. For the coating you can use breadcrumbs, cornmeal, or even just flour. You can bake them (healthier version which I prefer to do) or you can fry them……and get an even more legit “fast food”ish product. I hope if you try these you are as impressed as we were! And now I don’t have to miss out on fast food! I can make my own nuggets and my own fries. I’ll post that recipe soon! But for now…..enjoy! 🙂

Restaurant-Style Chicken Nuggets (Printable Version)


2 chicken breasts

½ cup ready-made GF breadcrumbs

1-2 eggs, beaten

1 tsp basil, parsley or both (opt)

½ cup GF flour with salt & ground black pepper

½ cup corn meal

Vegetable oil (for fying)

Non-stick cooking spray (for baking)


Cut the chicken into small chunks so they will fit into the blender.

Put the chicken breasts into a food processer and pulse the chicken until roughly chopped. Now add the herbs and switch on the blender again, making sure the herbs are blended well with the chicken. Once that is done, pour the mixture into one of the bowls.

Take the eggs, crack them into a bowl and beat them.

Line up the chicken mix, the flour, the eggs, the breadcrumbs and the cornmeal in the 5 bowls.

Rub your hands with some flour to avoid them becoming too sticky or just wear disposable gloves! Then take some chicken mixture and roll it in the palm of your hands to create a smooth ball shape about the size of a ping pong ball.

Now take the nugget and roll it in the flour. When totally covered, roll it in the egg. Next, roll the nugget in the breadcrumbs OR corn meal. Gently press down on it to form the perfect nugget shape.


Lightly grease a nonstick baking sheet with olive oil spray. Place chicken on it. Bake in a preheated 425° oven for 6-8 minutes (or until the breading is crisp), then flip the chicken and bake for another 4-6 minutes or until reaches 180 degrees F.


Take your frying pan and put the vegetable oil into it. Heat the pan to medium so that the oil is hot but not smoking. Place the nuggets into the pan and cook gently on a low heat for about 5 minutes turning them every few minutes so they don’t burn. Once cooked place the nuggets on kitchen paper to drain any excess oil.

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)


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)


1 medium green or red pepper, chopped

1 green onion, chopped


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.


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)


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


1 Tbsp butter, room temperature

1/3 cup brown sugar

1/2 tsp ground cinnamon


1/2 cup powdered sugar

1-2 Tbsp milk or cream


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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