Maybe it’s because I’m on a food restricted diet right now, but I keep seeing things that I really want to try to make gluten free and dairy free once my
five four weeks are up. So, I’m going to start a list. Are you drooling too??
That is a garlic/beet tart! (above)
BREAKFAST CUPCAKES (original non GF/DF recipe below)
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
Yep, Pigs in a Blanket…
I wonder what else I will come up with in the next month or so! Is it lunch time yet??
Ooh – in this one the conversion work has already been done! and she has many other delightful looking GF/DF recipes….