Not too long ago I was at the Grocery Outlet and came across a Gluten Free Pie Crust by Silly Zak’s in the frozen section and the first thing that came to mind was Quiche!! So I made 2 Gluten Free Ham & Swiss Quiches and literally had eaten it every day for breakfast since I LOVE IT SO MUCH!!
Yeah the crust was that good that I had to go back to the store and buy a few more to keep in the freezer.
Nevertheless… this quiche was nice and fluffy, the crust was sweet and flaky and the egg, ham and swiss were oh so yummy!
Like I have said before, I love sandwiches and that includes breakfast as well. If you are short on time and have 15 minutes to spare you can definitely make this breakfast sandwich in 15 minutes or less! And it is a good hefty serving with 2 eggs and 2 sausage patties!! You might even be nicely stuffed after eating this bad boy!
For convenience, I love using the microwave to cook my eggs in a ramekin. And I have to say it comes out like an Egg McMuffin style egg – so SCORE!
And of course you can definitely make several of these sandwiches ahead of time and freeze them up for later meals!! Whatever your fancy….
I love breakfast sandwiches. Ok I love sandwiches in general. But, the combination of flavors and textures in this sandwich are awesome and jazz up a boring BLT any day.
Normally I love this with a fried egg but decided to make a less messy version and use a scrambled egg instead. Regardless of how you like your egg — this is the breakfast sandwich for you.
I don’t know what it is about Quiche, but it is one of my favorite breakfast or lunch meals. As much as I really like quiche you’d think I’d make it more.
Nevertheless, yesterday I was low on groceries and basically pulled items out of the fridge that needed to be used up and looking at everything I figured a quiche would be a great way to put those items to great use.
I have been baking non-stop for HOURS and all so my kids can contribute to their Halloween parties at school. I made my daughter Pumpkin Muffins with Cream Cheese Frosting and my younger son Brownie cupcakes topped with the leftover Cream Cheese Frosting. They came out quite cute, but my favorites was making the Pumpkin Doughnuts.
I came across this pumpkin doughnut recipe on Pinterest and couldn’t wait to get doughnut pans . My mom surprised me a few weeks back with pans so I couldn’t wait to get started on trying different doughnuts especially since doughnuts are one of several foods I quite miss about living a gluten free lifestyle. Well, not any more!
The original recipe calls for a Cinnamon Sugar dusting and while that is fine and dandy I went a step farther and just glazed them instead.
This is one tasty doughnut… it is kid, husband and of course approved by me as well!
I absolutely LOVE Poached Eggs. And while I don’t normally make homemade hollandaise sauce for all my Eggs Benedicts I make… making your own hollandaise sauce isn’t all that hard to prepare.
Many people are afraid of making hollandaise sauce but honestly it is quite simple to prepare.
I always seem to have at least a 100 eggs in my garage refrigerator at all times. When I am bored or don’t know what to make for dinner I tend to gravitate towards using up the eggs and making breakfast as our dinner.
This time I decided to make a breakfast pizza. My brother made it for me once and I really enjoyed it. So this time I decided to make one for my family. While I can’t truly remember what my brother topped his pizza with — I just scoured the fridge and went from there for my breakfast pizzas.
I found slices of ham, spinach, and wonderful onions and tomatoes from my garden. I couldn’t wait to get started!!
I love poached eggs. I think they are my all time favorite way of cooking eggs. And the there is Eggs Benedict which is my favorite way of eating poached eggs.
A friend of mine posted a cooking video of Justin Chappele from Food & Wine explaining how to make poached eggs in the oven. I loved the video and knew I needed to give it a try.
This recipe allows me to “poach” 12 eggs at once using a muffin pan and my oven preheated to 350º F. Then in 10-15 minutes depending on how runny you prefer your egg you will have wonderfully perfect “poached” eggs.
And by using a muffin tin, it will not only save you time — it is an easy clean up as well especially if you have a family of five like me or if you are having a brunch party at your home.
I am a sucker for Bagel Melts. I deeply love them for breakfast or even for lunch and a Bagel Melt is just incredibly easy, so easy that you take a toasted bagel topped with cream cheese, avocados, tomatoes and provolone cheese then sprinkled with garlic pepper and then broiled to a melty goodness. And prep and cooking is usually ready in under 10 minutes.
So my kids thought I was making chocolate pancakes and got all excited, LOL. I had to explain that I was making Buckwheat Pancakes not chocolate. Surprising they weren’t sad about not getting chocolate ones as they hoped.
Buckwheat gives these pancakes an incredible flavor. This buckwheat pancake recipe makes very delicious, yet thick pancakes. If you want something lighter, I suggest adding more milk to thin the batter out. Otherwise this batter comes out thick like cake batter.