Breakfast
This dish became a fast favorite in our house. Best of all you can change it in any way using bacon instead of sausage or add whatever your family enjoys. I keep the base of eggs and the cheese the same but change it up with anything I have on hand. Although I air fried these, you can also bake them. I also made the filling the night before so in the morning all I have to do is wrap them and pop them in the air fryer. This recipe will make 10-12 rolls.
NOTE- this is my original recipe that won a contest and was published in Taste of Home Magazine. Needless to say it’s a keeper!
INGREDIENTS
4 eggs
1 Tablespoon butter
Pinch of salt
Pinch of pepper
4 teaspoons of milk
1/2 pound ground sausage (I used “hot” Jimmy Dean sausage)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Tablespoon scallions, I only used the green part
Egg roll wrappers
Maple syrup for serving – optional
DIRECTIONS
Over a medium skillet cook your ground sausage until cooked through and no longer pink. Add both cheeses and scallions. Turn off the heat and set aside.
In another skillet, over medium heat add the butter to melt. In a bowl, crack your eggs, add the salt, pepper, and milk and whisk until combined. Add the egg mixture to your warm skillet and let the eggs set for just a minute. Then using a rubber spatula scrape the set eggs towards the middle of the pan letting more of the egg mixture hit the bottom of the pan to set. Do this until the eggs are cooked and no longer runny.
Once done, add to the sausage mixture and combine. This can be done the night before.
When you are ready to air fry or bake, take one egg roll wrapper at a time and add about 2 Tablespoons of the egg/sausage mixture to the middle of the wrapper. Fold the bottom of the wrapper half way up, fold both sides of the wrapper into the center of the mixture not squishing it. It will look like an envelope then roll the bottom of the wrapper all the way to the top like a burrito. Set aside seam side down. Do this for each roll.
When you are ready to fry, preheat your air fryer to 40o degrees. Add the eggs rolls to the basket not layering them. Spritz with a little olive oil and fry for 4 minutes, turn the rolls over, spritz again with olive oil and fry for an additional 4 minutes or until the rolls are to your desired crispness.
TO BAKE – Preheat your oven to 400 degrees. Spritz rolls with olive oil and bake for 8-10 minutes, turn the rolls over, spritz again and continue to bake for another 5-7 minutes or until your desired crispness. Serve warm with maple syrup if desired.
Enjoy!
I had mentioned prior that Robby is on a difficult diet and part of that diet includes being gluten-free and very limited dairy. When I came across this recipe on Pinterest I knew with a couple easy changes Robby could enjoy some donuts! Not only did he enjoy them, but I did too. The blueberry lemon combination has always been one of my favorites. Who could possibly resist plump blueberries right from the farmers market! This would be a great treat to bring into the classroom for any kids with allergies.
INGREDIENTS
2 cups almond flour
1/2 teaspoon baking soda
Pinch of salt
Zest of one lemon
3 eggs
1/4 cup unsweetened applesauce
1/4 cup raw honey
1 teaspoon vanilla extract
2-3 teaspoons squeezed lemon juice
1 cup fresh blueberries
FOR THE GLAZE
1/2 cup of confectioners sugar
2-3 Tablespoons lemon juice depending on how thick you want your glaze.
DIRECTIONS
preheat oven to 325 degrees. Grease your donut tin and set aside. In a medium bowl combine almond flour, baking soda, salt, and lemon zest. In a separate bowl combine the eggs, applesauce, honey, vanilla extract and lemon juice. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries and spoon into greased pan. Bake for 13-15 minutes or until a toothpick inserted into the donut comes out clean. Let cool in pan for about 15 minutes. Meanwhile, mix the confectioners sugar and lemon juice. Remove the donuts carefully from the pan and drizzle with the glaze.
Enjoy!
As I have mentioned Robby does not do well with gluten although he can handle small amounts of dairy. I made this recipe for him and we all loved it, you would never know this was gluten free and dairy free. This is usually done in a loaf pan but I made them in these cute little bundt pans to be a little more festive. Robby said this was hands down the best gluten-free dessert I have made so far. That says a lot if Robby loves this, you will too!
INGREDIENTS
1/2 cup olive oil, I used California olive ranch
1 cup granulated sugar
2 Tablespoons fresh lemon zest
2 eggs, room temperature
1/2 cup unsweetened vanilla almond milk
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 cups gluten-free flour blend, I used Bob’s 1 to 1
2 teaspoons double acting baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1 Tablespoon Gluten Free flour blend for blueberries
GLAZE
1/2 cup powdered sugar
3 teaspoons freshly squeezed lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each side by one inch or you can spray a mini bundt pan with non-stick baking spray and set aside.
Zest the lemons, set aside. Juice the lemons. You will need a half cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat to a simmer until the juice is reduced by 1/4 yielding a 1/4 cup. Place the juice in a bowl and set aside to cool.
Cream together the olive oil, sugar and lemon zest in the bowl of a mixing stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add the almond milk and lemon juice. Mix until combined. Add the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off.
Place the frozen blueberries in a bowl with 1 Tablespoon of the gluten-free flour and toss to coat the blueberries. Spoon the berries into the flour and fold in gently into the batter.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 60 – 65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely.
Once the cake is completely cooled stir together the glaze ingredients and stir or whisk until smooth glaze forms. Pour the glaze over the top of the loaf and gently spread or drizzle to the edges of the loaf.
Allow loaf to sit for 15 minutes before slicing to allow the glaze to set up.
Enjoy!
I found this recipe at www.theglutenfreegathering.com
This recipe comes from a friend and fellow Taste Of Home volunteer field editor and it is delicious! This became a family favorite after just one bite. We shared the bread with family and friend who also loved it! I made two small changes to the recipe after reading some of the reviews. I added one cup of sour cream to the batter to keep the bread moist and added the zest of one lime to the icing mixture. This recipe makes two loaves.
INGREDIENTS
2/3 cup softened butter
2 cups sugar
4 large eggs
2 Tablespoons Key Lime juice (can use regular limes)
2 Tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sour cream
3 teaspoons baking powder
1 teaspoon salt
1 cup of milk
1 cup chopped walnuts
GLAZE INGREDIENTS
2/3 cup powdered sugar
1-2 Tablespoons lime juice
Zest of one lime
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, lime peel, juice, vanilla and sour cream. In a bowl whisk flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture alternating with milk, beating well after each addition. Fold in nuts.
Transfer into two greased 9 x 5-inch loaf pans. Bake 50 – 55 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before removing from pans to a wire rack.
For the glaze, combine the confectioners’ sugar and enough lime juice to get your desired consistency. Add the lime zest and mix. Drizzle over the warm bread and let cool completely.
Enjoy!
This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
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