I found myself being inspired by food lately. I believe winter is settling in, and hibernation feelings are rampant. This delicious gluten free breakfast recipe is quick and easy to make. You can cook the leeks in advance. I tried to keep all my recipes low in calorie, but if it is not a priority, replace the Greek yogurt with cream, and the turkey bacon with real bacon. Enjoy!
Ingredients for 4 servings
~ 2 leeks
~ 1 garlic clove
~ 4 eggs
~ 4 turkey bacon strip
~2/3 cup of Greek yogurt
~ ½ cup of organic Parmesan cheese
~ ½ teaspoon nutmeg
~ Salt and pepper to taste
- Sautéed leeks and minced garlic until tender
- Pre-heat oven to 375 degrees
- In a separate bowl, mix eggs and yogurt together
- Add bacon and parmesan cheese, season to taste
- Spray the inside of 4 ramequins with oil
- Put the leeks on the bottom of each ramequin
- Add the eggs’ mixture on top
- Cook at 375 for about 45 minutes
- Serve
I researched all ingredients used in this recipe, and to my knowledge all of them are gluten free.