Gluten Free Egg Dish

I was looking online for a gluten free egg dish that wasn't full of gluten free bread. I found something, but it wasn't what I wanted. I changed it up and it turned out really well.

12 eggs
2 sweet potatoes, peeled and shredded
4 oz button mushrooms, sliced
1 c broccoli florets, cut into small pieces
1 small onion, diced
1 cup almond meal
1/2 t sweet paprika
1/4 t thyme
salt
pepper

Saute the onions until they are soft, then added the sweet potatoes and saute until those are soft. Add the broccoli and mushrooms and leave until they have started to cook.

In a bowl, mix together the eggs, a little water, salt, pepper, thyme, paprika, & almond meal.

Mix the eggs and vegetables. Pour into a 8x12" greased pan. Bake at 325 for about 35 minutes.

Carrot Cake Waffles

My kids are pretty good eaters, but I still like to get extra veggies and fruits into them. I woke up this morning with a craving for carrot cake, so looked online for a carrot cake waffle recipe. I couldn't find any that I loved. Most of them used a boxed mix of carrot cake as the started and none used pineapple. The best carrot cake has crushed pineapple in it. So, these waffles were invented. I left out the raisins and walnuts today because I wasn't sure if the kids would love that in their waffles. I also added some grated green apple, only because we had some leftover from yesterday and I wanted to use it up. The waffles were great, but personally I think they could have used a little more carrot and pineapple.
Whisk together
1 3/4 c whole wheat flour
1 T baking powder
1 T sugar (optional)
1/4 c milled flax seed (optional)
1/2 t salt
1 t cinnamon
1/2 t cloves
1/2 t ground nutmeg
1/2 t allspice

Whisk in another bowl:
3 large eggs
4 T apple sauce
1 1/2 c milk
1/2 c lightly drained crushed pineapple
1 c grated carrot
1/2 c golden raisins (optional)
1/2 c chopped walnuts (optional)

Oatmeal Carbonara

This was something I did when trying to get more protein in my diet and it was really good. The idea came from pasta carbonara. If you make a bigger pot of oatmeal you could definitely add more eggs. You can use all water or all milk but I find just the little bit makes for a richer tasting oatmeal. For every 1/4c of steel cut oatmeal you need 1c of liquid.

Steel cut Oatmeal Carbonara (one serving)
¼ c Steel cut oatmeal
¾ cup water
¼ cup milk
Pinch of salt
2 eggs
Pancetta or bacon
Optional: cheese

Place the oatmeal, water, milk and salt in a saucepan bring to boil then turn down to simmer for about 20 minutes. Stir occasionally. In the mean time, cube bacon or pancetta and cook until crispy. When the oatmeal is almost together, crack 1 egg into the hot mixture and stir until cooked. Take the second egg and add just the white and stir until cooked. If you want to go lower calorie just use the egg whites. You may add cheese if you’d like. Place in a serving bowl and top with cooked chopped bacon.

Oven Pancake

This is something I ate for breakfast as a kid. It's as amazing today as it was then. It's best topped with maple syrup or lingonberries. Don't know what those are? Then you're missing out. Google them!

4 eggs
2 c milk (canned coconut milk also works)
2 T butter
1 1/4 c flour
2 t sugar (optional)
1/2 t salt

Beat the eggs. Add the milk and then the dry ingredients.
Heat your oven to 425 and put your baking dish in it with the butter. Melt the butter. Once melted, pour the batter into your dish, over the butter, and return to oven. Bake about 30-40 minutes. The baking time will really be dependent on how deep the batter is. Once the pancake is puffed and golden brown it's done.

It's better to have this in a large dish so that the batter is spread out and not deep. The crispy crust that forms on the top is the best part, and having a larger dish means more crisp. Also, having a smaller dish means a much longer baking time.

Breakfast Oatmeal Bake

I got the original recipe for this here. As always, I had to change it. I didn't want the sugar, wanted a little extra protein and found that the 20 minute baking time seemed low. I used rolled oats that were less processed and a little thicker, so that may be why I had to cook it longer.

2 c rolled oats
1t baking powder
2 eggs, beaten
1/2 c pumpkin puree
1 1/2 c milk (i use almond)
1 t vanilla extract
1/4t almond extract
1 large banana sliced
1 pear chopped
Cinnamon, nutmeg, allspice, ginger and ground cloves
Mix the wet ingredients, add the dry and mix. Bake at 375 for 30 minutes in an 8x8" pan. I lined mine with parchment, which made it really easy to get out.