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Tag: Eggs

Slow Cooker Roasted Stuffed Breakfast Peppers

Posted in Gluten Free, and Homemaking

We’ve been fortunate that our chickens have continued to lay throughout the winter. Even though their laying has slowed down some due to the shorter days, I still end up with extra eggs around the house. When I find that I have too many extra eggs on hand, I like to come up with creative ways to use our surplus eggs. Since we love stuffed peppers around here, I thought it would be fun to make a twist on a traditional omelet. Instead of putting the peppers inside the omelet, I would put the omelet in the pepper. While this…

Veggie Frittata

Posted in Gluten Free, and Homemaking

Since breakfast food was a bit scarce around the house this weekend, I needed to come up with something for Sunday morning breakfast that used what I had in the fridge. I knew that I wanted to use lots of veggies since we had so many beautiful ones from our Bountiful Baskets order. I took a look inside the fridge to see what I had… Ingredients: 4 eggs 1/4 cup milk 1 sweet onion 1 green pepper 1 small container of mushrooms left-over roasted cauliflower handful of grape tomatoes Parmesan cheese dried chives salt pepper dried parsley olive oil Directions:…

Gluten Free Cheese Quiche with Hash Brown Crust

Posted in Gluten Free

Cheese Quiche with Hash Brown Crust Ingredients: 3 C shredded hash browns 1 Tbsp butter, melted 1 cup grated cheddar cheese 3 eggs ¾ cup cream ¾ cup cottage cheese 1 tablespoon potato flour 2 teaspoons spicy mustard ¼ teaspoon minced onion ½ teaspoon sea salt ¼ teaspoon black pepper 4 tablespoon grated Parmesan cheese Directions: Preheat oven to 400 degrees F.  Grease pie pan. Place shredded potatoes in pie pan to create crust.  Brush with butter. Cook for 25-30 minutes until golden brown. Remove from oven and reduce heat to 350 degrees F. In a blender, combine all remaining…