For some reason, gluten free breakfasts seem to be hard to come by. Until Geoff was diagnosed with celiac disease, I had no idea how many breakfast foods contain gluten! His go-to breakfast is a home blend of different gf cereals but even this got a little boring after a while. In an attempt to mix things up a bit, we came came up with this recipe for gluten free breakfast tarts. Kind of like a gf mini-quiche, they use gluten free pancake mix to help them puff up nice and fluffy and to create their own light, cake-like pastry crust. Good hot or cold, they are a bit of a lifesaver on busy mornings – just make extra the first day and pull them out of the fridge as needed! They are also incredibly versatile. By adding different fillings, you can continually create new savoury flavours!
Scroll down for the recipe.
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What You’ll need:
1 tablespoon canola or olive oil
6 – 8 eggs
TIP: If you follow this blog this may come as a surprise, but Geoff and I do watch our calories and cholesterol! One way to cut the cholesterol in this dish is to replace some of the eggs with egg whites (we use the kind you buy in the milk-style carton). The tarts in the photo above were made with the equivalent of 7 egg whites to which we added 2 whole eggs.
1/4 cup milk
1/4 cup gluten free pancake mix (For these, we use gluten free Bisquick)
salt and pepper to taste
Fillings: To this basic tart you can add numerous fillings. The tart in the photo is a cheese version for which we added 1/2 cup aged cheddar to the mix and then sprinkled the tops of the tarts with grated Parmesan before baking. But to the mix you could also add lightly fried onions and/or peppers, a handful of mixed frozen vegetables, or meats such as ham and bacon. The sky’s the limit here!
What you’ll do:
Preheat your oven to 400 degrees and grease your muffin tins well.
In large bowl, whisk together the eggs, oil, milk, gf pancake mix, salt and pepper until light and fluffy.
Mix in your fillings (cheese, veggies, ham etc.). We do this by hand and mix just to combine.
Pour equal amounts into your muffin cups and bake for 10 – 15 minutes, or until lightly browned and a toothpick inserted into the centre of a tart comes out clean.
Let cool for 5 minutes and remove from pan. You will have a nice fluffy egg filling in a bed of soft cakey pastry! Enjoy these hot or refrigerate for up to three days. Great cold!
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada