Tuesday, March 6, 2012

Breakfast Tacos gluten-free

If you are living gluten free like me, then you know how hard it is to eat breakfast. It seems like every scrumptious breakfast item that comes to mind is full of gluten: bagels, donuts, english muffins, pancakes, waffles...the list goes on and on. Usually I have a breakfast smoothie, which I will share the recipe for in a later post. Eggs have never really appealed to me, until now. These breakfast tacos are a great way to make eggs extra delicious. Plus they fill you up right in the morning to get you through your day.

6 corn tortillas
3 eggs
2 Tbsp half and half
salt & pepper
6oz. loose sage sausage
1 small jar roasted red bell peppers
1/4 cup cheddar cheese - shredded
1/4 cup sour cream
cilantro for topping

Cook and crumble the sausage and set aside. Whisk together the 3 eggs with half and half, add salt and pepper to taste. Cook and scramble the eggs in a non-stick pan and set aside. Remove roasted red pepper from jar and slice thinly and set aside. Heat 1 cup of canola oil in a deep skillet over medium heat. Once the oil is hot add the corn tortilla one at a time. Cook 15 seconds on each side. This makes the corn tortillas more flexible and chewy. Blot the tortillas on paper towels and assemble with directions below:

Option #1 Assemble and Eat
While the tortillas are still hot, and the other ingredients are still warm: On each tortilla place 1 Tbsp of loose crumbled cooked sausage, 1 Tbsp of scrambled egg, a few slices of red pepper and a pinch of cheddar cheese. Place on serving dish seam side down. Top with sour cream and chopped cilantro enjoy immediately!

Option #2 Feed a Crowd
You can double this recipe to make 12 tacos which will fill a 9x13 baking dish. Roll and place in baking dish seam side down. At this point you can cover them with plastic wrap and place them in the fridge. When you are ready to eat them top with more cheese and bake in the oven at 350 for 20 minutes or until heated through. Remove from the oven add a little sour cream and cilantro to the top, serve and enjoy!

Option #3 Freeze for later
These tacos are great from the freezer. If you have no time in the morning to make a hot breakfast than this is a great option. Prepare ingredients as above - you can double or triple the ingredients depending on how many you want to make. After heating the tortillas, on each tortilla place 1 Tbsp of loose crumbled cooked sausage, 1 Tbsp of scrambled egg, a few slices of red pepper and a pinch of cheddar cheese. You can freeze tacos individually or in a baking dish for a family sized meal. For individual tacos: roll and wrap taco in a paper towel, then in tinfoil. Repeat for remaining ingredients. When you want to reheat, remove from freezer, remove tinfoil, and microwave your taco for 1 minute inside the paper towel - and breakfast is ready. You can add sour cream at this point.
OR For a family sized meal: assemble the tacos, place them seam side down in a freezeable baking dish. Cover with tinfoil and freeze. When you are ready to reheat place the whole dish in the oven on 350 for 30 minutes or until heated through. Top with sour cream and cilantro.

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