Sunday, May 18, 2008

Go Ahead Honey its Gluten Free (Breakfast)

Breakfast during the week is usually a bowl of cereal since we are not morning people but on the weekends I try to make up for it with a big breakfast. That was until egg pie came back into my life. I know you are thinking what is egg pie so for those without fussy kids or picky husbands (I have both) it would be called quiche. Egg pie has all the makings of a big breakfast in an easy reheatable size and since the crust is potatoes even my hubby might try it. He has been gone so long I can't remember all his pickiness but i may have to leave the chives out or chop them smaller for him lol.

3 medium potatoes
2 Tbs butter or margarine

Cook potatoes, covered, in boiling salted water until tender. Drain; peel. Mash with a potato masher; measure 1 1/3 cups. Stir in butter or margarine.

Spoon into a greased 9 inch pie plate. Spread over bottom and up sides of plate; build up sides with a spoon to form a crust.

Bake at 375 for about 20 min. This is to set the potatoes not to necessarily brown them. The crust should appear slightly dry.

3 eggs beaten
6 slices cooked bacon chopped
1 cup milk
1 cup cheddar cheese shredded
2-3 Tbs chopped herb (I use chives but use your favorite)
salt and pepper

Mix all of the ingredients together and pour into crust. Bake at 375 until puffed and golden. About 30 to 50 minutes I believe (sorry lost track of time)

I like mine with sour cream and salsa and my son likes his with just sour cream since he fears the word salsa.

If you would like to share your favorite gluten free breakfast head over to Straight Into Bed Cakefree and Dried and check out Go Ahead Honey It's Gluten Free.

1 comment:

Naomi Devlin said...

Thanks Terri - a fantastic and highly nutritious breakfast dish! Your family don't know how lucky they are!

Naomi x x x