Thought you might like a “taste” of what’s coming in my Gluten-Free cookbook.
I’ve found that actually eating a healthy breakfast has been a great lifestyle change (not diet). I’ve lost 32 lbs in 4 months & I’m never hungry! This is a great breakfast idea because they freeze & microwave well! If you don’t have time to make breakfast whip these up cool & freeze half the batch. I used 5 of the 10 egg yolks leftover from an angel food cake I made. The yolks are mixed with 1/2 cup gluten free Bisquik & 1 cup 1%milk. The pans are sprayed with butter flavored Pam. A dip of egg mix in each followed by a mix of red peppers, chopped onion & mushrooms (whatever vegies you have leftover would work). Top with another scoop of egg mix and a light sprinkle of cheese. Bake at 350 for 18-20 min. and enjoy warm, chilled or microwaved. When I’m not “stuck” with egg yolks I use 3 whole eggs or the equivalent in Eggbeaters. 1/2 hr in the kitchen and you have breakfast ready for weeks!