Breakfast on the weekend can be a real mess. Sometimes I’m wanting to sleep in, sometimes I’m rushing to the farmer’s market. Other times, I’m working. Besides being easy to put together, it’s a great way to clean out your fridge of any veggies that need to get used up, or you have too small a quantity to use elsewhere. Either way, I like eggs. I’ll also say that even though I do love cooking – I don’t always like to buy ingredients for one dish. If you are missing something, use something else!
8 large eggs
1/3 cup milk
1/4 teaspoon paprika
salt and pepper, to taste
pinch of cayenne pepper
1/4 cup diced ham
1 cup spinach, chopped
1/2 cup broccoli, diced
1/4 cup red pepper, chopped
1 cup shredded cheddar
Preheat the oven to 375F. Mix together the eggs, milk and spices, and pour into a baking pan, or pie pan. Pour the eggs in, then add all the cut vegetables and meat. Top with cheese and a bit more pepper. Bake for about 30-35 minutes. Serve hot, makes 4 servings.
I went away for the weekend and wanted to take along a few great snacks. This dip was one of them. I served it with some good corn tortilla chips. It’s not a heavy dip, and you get hints of all the great flavors in each bite. I made this portion size for two people to snack on over a weekend, however you can easily double the recipe.
6 pieces of bacon, cooked and crumbled
1/2 cup cheddar cheese, shredded
1 cup sour cream
1/4 cup mayonnaise
1/4 teaspoon paprika
a pinch of cayenne pepper
3-4 tablespoons fresh chopped parsley
2 green onions, chopped
Start by cooking your bacon. Once it is cooling off, place the sour cream and mayonnaise in a bowl and stir together. Add in the paprika and cayenne, and stir. Finally add the bacon, cheddar cheese, and parsley. Top off with the green onions.
Easy and delicious!
Over the weekend I also served this watermelon and pomegranate salad. It’s fresh, fun, and anywhere I bring it, the bowl ends up empty! Outings are so much more fun when there is delicious gluten free food available. Just bring plenty to share!