Breakfast..FAST!

Ever notice that grab and go breakfasts are NEVER gluten free!? You can have a muffin, a bagel, a waffle, a granola bar or a whole bunch of other stuff we can't eat. It's enough to spark gluten envy. Well, with a little preparation and creativity you can make your breakfast on the go and have others envy you for a change! One of my favorite things to make for breakfast is what I call a breakfast bake. I take eggs, whatever veggies, meats and cheeses I have laying in the fridge combine them and bake them. Then when it cools down i portion out peices and wrap them up. In the morning, I pop them in the microwave for about 1 minute and chow down. What could be easier? So don't envy quick carbs on the go, make a bake! It's healthier, will keep you fuller longer and is down right delicious! Stay full and Stay fab!

Breakfast Bake

Yield 12 Servings

Ingredients

2 Medium Red Potatoes, Grated

3 Cloves of Garlic, Minced

1 Medium onion , Chopped

3 Green Peppers, Chopped

1/2 Cup of Sun Dried Tomatoes, Coarsely Chopped

1 ½ Mozzarella Cheese, shredded

3/4 Cup of Gluten Free Bisquick

1 Cup of Fat free Milk

32 oz of egg Whites

2 TBSP of Olive Oil

½ tsp of Paprika

1/2 tsp of Chili powder

1/2 tsp of garlic powder

Salt and pepper to taste

Directions:

1.      Preheat oven to 400 degrees. In a large skillet heat:  olive oil, and add peppers, onions, garlic and potatoes. Till cooked (about 8 minutes stirring frequently. Add in the sundried tomatoes, paprika, chili powder, garlic powder and salt and pepper.

2.      In a large greased baking dish, add the mixture from the skillet and half the shredded cheese< spread evenly over mixture. Poor egg whites over mixture.

3.      In a separate bowl, combine Bisquick gluten free mix and milk. Mix till combined.

4.      Poor Bisquick mix evenly over Egg White Mix and sprinkle the remaining cheese on top.

5.      Bake approximately 25-30 minutes. Egg whites should be firm and top golden brown.

Food for Thought

·        I use red potatoes in this recipe and most of my recipes. They are lowering in Carbohydrates than other potatoes. Also, the fiber and vitamins are in the skin of the potato and red potatoes have a thin skin, so it grates easily and isn’t noticeable in the dish. However, any kind of potato will taste good in this bake!

·         I use a lot of green peppers in my cooking. They are usually cheap and always available. The green pepper is mild but any color pepper can be used. Try red peppers for a sweeter bake.

·        This recipe makes 12 servings. They can be cut up into individual serving sizes and put in sandwich bags in the freezer. Heat for 1 – 2 minutes and enjoy!