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

1. Sautéed leeks and minced garlic until tender
2. Pre-heat oven to 375 degrees
3. In a separate bowl, mix eggs and yogurt together
4. Add bacon and parmesan cheese, season to taste
5. Spray the inside of 4 ramequins with oil
6. Put the leeks on the bottom of each ramequin
7. Add the eggs’ mixture on top
8. Cook at 375 for about 45 minutes
9. Serve

I researched all ingredients used in this recipe, and to my knowledge all of them are gluten free.