Easy Gluten-Free Brunch Recipe: Green Chile Egg Bake

This puffy golden egg bake is easy (and pretty enough for brunch guests).

By Meet Karina

Roasted Green Chiles + Eggs = Fabulous

This simple egg bake recipe flirts with being a souffle. She imagines herself in an Anais Nin novel, puffy and voluptuous, trembling on a sunlit, blossom strewn table, about to be devoured by a Henry Miller style character, an unknown writer, all bluster and Brooklyn guff, with a surprising, childlike glint to his laughter.

In a Kerouac novel she imagines herself liquid, a stream of golden beats syncopated in hot opposition to the heart's rhythm, strangely, vertigo defyingly more in tune with how the stars blink- on and off- cradling her humble, unassuming beginnings in feather injected hay, spinning cool and restless past the farmhouse windows lit yellow by a single lamp on the center of a wooden kitchen table strewn with cereal coupons and finger smudged newspaper and coffee cups stained not with lipstick but with infinite tiny cracks, scenting the air with morning that rushes into this author's highway memory like a distant train whistle crooning its tug toward reckless freedom, toward shed dreams and mockingbird awakenings that mimic the familiar just to confuse you, just to keep you anchored, just to clip you from flying in your own, crazy trajectory, your one chance at what might be possible.

Then again.

Maybe she's just an egg recipe.

With attitude. 

Fresh organic free-range eggs with Omega's.

Gluten-free. Dairy-free. Easy. And fabulous.

Green Chile Egg Bake Recipe

These simple baked eggs puff like a fancy souffle. The round slice of gluten-free bread gets golden and crusty. We ate this for lunch. It would be a fabulous brunch for a family get-together. Serve with a fresh fruit salad.

Note- I've written this recipe per person- this recipe is for one 4-inch individual souffle dish. Multiply ingredients as needed.

Ingredients Per Person:

Extra virgin olive oil
2 whole roasted green chiles (canned, patted dry, is fine)
2 tablespoons soft cream cheese or vegan cream cheese
1 slice of Udi's Sandwich Bread or gluten-free bread slice
Butter or vegan buttery spread
2 organic free-range eggs
1/4 cup milk or non-dairy milk
Sea salt and pepper, to taste
Pinch chopped chives
Smoked paprika
Grated cheese or vegan shreds- optional


Instructions:

Preheat the oven to 375ºF. Rub olive oil inside each 10-ounce 4-inch porcelain souffle dish and set the dishes on a sturdy baking sheet.

If using canned green chiles, drain well and pat dry.

Cut two chiles in half and layer in the bottom of an oiled gratin dish.

Top the chiles with two tablespoons of soft cream cheese.

Using a round cookie cutter, slice a circle of Udi's bread. Butter both sides.

Place the bread slice on top of the cream cheese.

Beat the eggs with milk or non-dairy milk. Season with sea salt, ground pepper, and chopped chives.

Pour the egg mixture into the gratin dish. The bread will float.

Sprinkle the top with smoked paprika.

Option: Top with a tablespoon of shredded cheese or vegan cheese, if desired.

Drizzle with a teaspoon of olive oil.

Bake on an upper rack for 30 to 35 minutes until the eggs are firm, puffed and golden brown around the edges. A cake tester should not emerge wet- but may show melted cream cheese.

Serve immediately.

Recipe Notes:

This recipe is for a single serving. Multiply for two, four or six, as needed.

When making these for more than four people- I would not place more than four souffle dishes on a baking sheet. Use two baking sheets, and increase baking time, if necessary; rotating once for browning, if needed.

Use sturdy baking sheets- not flimsy ones. Be safe.

I made these dairy-free using organic non-GMO soy milk, vegan cream cheese, and Earth Balance. Delicious!

For dairy lovers- I used to make this recipe using butter, organic milk and cream cheese (or goat cheese). It's lovely. 

Adding shredded cheese is optional. We thought these were quite tasty without, but I understand how some folks love their cheese.

Goat or feta cheese would be a tangy alternative to mild cream cheese.

These can be prepared ahead of time, if you wish. Keep refrigerated. You'll need to bake a bit longer if quite chilled. Keep an eye on them.

Homemade Hamburger Buns Recipe

By Amanda Formaro 

I really do enjoy making bread, so when I started seeing recipes around the Internet on making homemade hamburger buns, I knew I wanted to try it. They really were delicious, but I’ll be honest. It’s not something I’m going to do every single time I make hamburgers. I wish I had the time to do that, but alas, with everything going on in my life I just don’t. I suppose if I were more organized, I could, and you might be! But I’m not. :-P

Rating: 5

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 buns

Serving Size: 1 bun

Homemade Hamburger Buns Recipe 

Ingredients

• 2 tablespoons SAF instant yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 1 tablespoon butter, melted

Instructions

1. Preheat oven to 425 F. Line an insulated baking sheet with parchment paper.
2. In a large bowl, proof the yeast in warm water with the sugar.
3. Add oil, salt and enough flour to form a soft dough. You may use all the flour, I did.
4. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes by hand. Do not let rise. Divide into 8 pieces; shape each into a ball. Place 3 inches apart on baking sheet. Cover and let rest for 30 minutes.
5. Brush tops with the melted butter. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Mexican Quiche Bites - EGG RECIPE

By Amanda Formaro 

I am all about breakfast. It’s probably my favorite meal of the day as it gets you going, fueling your body for the day ahead. I’m also very much a morning person, which I suppose would explain my love of breakfast. Brunch is fun too, and when you can combine a gathering toward lunch time with the foods normally reserved for breakfast, I’m in!

Rating: 5

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Mexican Quiche Bites - EGG RECIPE

Yield: 2 dozen

Ingredients

• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican
• 1 cup Egg Beaters® (or 4 eggs)
• 3/4 cup crushed seasoned croutons
• 1/3 cup chunky-style salsa
• 1/4 cup skim milk
• 1/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1 tsp. dried cilantro (optional)

Instructions

1. Combine cheese, Egg Beaters, croutons, salsa, milk, garlic powder, cumin and, if desired, cilantro in large bowl; mix until thoroughly combined.
2. Spray mini muffin pans with non-stick cooking spray. Fill each cup with quiche mixture; do not overfill. Bake in preheated 375°F oven 25 minutes or until set and lightly browned. Cool 5 minutes; remove from pan. Serve warm.

Apple Cranberry Pocket Pies Recipe

By Amanda Formaro 

Growing up I wasn’t one for fruit pies, but once I hit my thirties I had a new found love for warm apple, pear and cherry desserts with a dollop of melting ice cream. The holidays wouldn’t be the same without some warm apple desserts, and when you can skip the fuss and whip something out in less than thirty minutes, it’s certainly worth trying don’t you think? These little pocket sized pies are made with fresh apples, dried cranberries and crescent rolls. Perfect for a quick after dinner treat or great as a sweet appetizer!

Rating: 5

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 8 pockets

Serving Size: 1 pocket

Calories per serving: 173 (without glaze)

Fat per serving: 8.9g

CAKES AND BUN RECIPES

Ingredients

• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 small apple, peeled, cored and diced
• 2 tablespoons unsalted butter, melted, divided
• 1/4 cup dried cranberries
• 1 can Pillsbury crescent rolls
Glaze (optional)
• 1/2 cup gently packed powdered sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon milk

Instructions

1. Preheat oven to 375 F. Line insulated baking sheet with parchment paper and set aside.
2. Mix together brown sugar, cinnamon and nutmeg.
3. Toss diced apple with ONE tablespoon of the melted butter. Set remaining butter aside.
4. Combine the buttered apples, brown sugar mixture and the dried cranberries and toss until apples and cranberries are coated well.
5. Working on the baking sheet, separate crescents into triangles. Place one heaping tablespoon of apple mixture at the wide end of each triangle. Starting at the wide end, roll the crescent up. Tuck in any filling that may have fallen out and seal the edges at both ends. Brush each pocket with remaining butter.
6. Bake for 10-12 minutes or until pockets are golden brown.
7. Combine glaze ingredients until smooth. Remove pockets from oven and cool 5 minutes on a wire rack. Drizzle with cinnamon glaze, if desired. Serve warm.

Notes 

See nutritional analysis for number with and without glaze.

Chicken with Peppers and Pasta - Chicken Pasta

By Amanda Formaro 

I wanted to try something different that included pasta, but where pasta wasn’t the main part of the dish. Seems to me that far too often we make the pasta noodles the center of attention, when truly they don’t contribute any flavor at all! Something that does add flavor though are colorful sweet peppers and tender chicken. So I put this dish together, inspired by a favorite of mine, Sausage and Peppers.

Rating: 5

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings

Chicken with Peppers and Pasta

chicken pasta recipes

Ingredients

• 24 ounces (1 1/2 pounds) boneless, skinless chicken breast, trimmed and cubed
• 3 tablespoons olive oil, divided
• 10ounces small sweet peppers, sliced
• 1 medium yellow or white onion, slivered
• 2 teaspoons (about 4 cloves) minced garlic
• 1/2 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1/2 cup dry Vermouth
• 14-ounce can Hunt's diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon of Kraft Parmesan cheese, plus more for sprinkling
• 1/2 pound (8 ounces) dried Rotini pasta

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet. Add the cubed chicken and brown it until no longer pink. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
2. Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.
3. Add the chicken back to the skillet and stir to combine.
4. Sprinkle in the dried herbs and red pepper flakes and toss to coat. Let it cook for just a couple of minutes, just until the herbs are fragrant.
5. Add in the Vermouth, Hunt's diced tomatoes and chicken broth.
6. Put a pot of water on to boil for the pasta.
7. Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
8. Drain the pasta and put it into a bowl. Measure out a tablespoon of Kraft Parmesan cheese. Sprinkle the drained pasta with the Parmesan cheese. Toss to coat the pasta with the cheese. This will help the sauce grab the pasta and it adds flavor.
9. Add the pasta to the skillet and stir and toss everything together. Serve with additional Parmesan cheese on the side.

Pretzel Chicken with Honey Mustard Dressing

By Amanda Formaro 

I love finding new recipes to try for dinner. It gets so boring making the same thing week after week. But new dishes have to be fairly easy and not too extravagant otherwise it’s just not fit for a weeknight. Chicken is my all time favorite protein, so any time I can find a new and tasty way to prepare it, I’m all over it.

Rating: 5

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Pretzel Chicken with Honey Mustard Dressing

Pretzel Chicken with Honey Mustard Dressing

Ingredients

• 2 cups Panko bread crumbs
• 2 1/2 cups pretzels
• 1/2 cup walnuts
• 1/2 cup olive oil
• 1/2 cup brown spicy mustard
• 1/3 cup honey
• 1/4 cup water
• Sea salt and fresh ground black pepper
• 2 pounds boneless chicken breasts
• 1/2 cup flour

Instructions

1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
3. In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
4. In a food processor pulse the pretzels and walnuts until coarsely ground. Place in a medium bowl and mix with the panko crumbs.
5. Add the olive oil, mustard, honey, and water to the food processor and pulse until smooth. Season with salt and pepper to taste.
6. Pound the chicken breasts to an even thickness (about 1/2") between two sheets of waxed paper using a meat mallet.
7. Pour half of the dressing into a large shallow dish. Place the flour and half of the pretzel mixture in two more separate shallow dishes. Add additional pretzel crumb mixture as needed.
8. Dredge the chicken in the flour then dip into the dressing, allowing excess to drip off, and finally into the pretzel crumbs. Press gently on breasts to help the coating adhere. Place on prepared baking sheet.
9. Bake 20 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
10. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing

Slow Cooker Roast with Brandy Sauce Recipe

By Amanda Formaro

There’s no denying that my family loves beef, especially a good slow cooker roast. I have to admit that I was a little worried they wouldn’t like this one as the brandy sauce adds a little sweetness to the flavor, and my brood has always been pretty traditional. According to them, savory goes with savory, and sweet with sweet, no combining. Much to my surprise, they all loved this recipe! My husband was the biggest surprise at all, actually taking a second helping and telling me how much he loved it.

Rating: 5

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Yield: 4-6 servings

Slow Cooker Roast with Brandy Sauce Recipe

Slow Cooker Roast with Brandy Sauce Recipe slow cooked beef

Ingredients

• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 3 pound beef bottom round roast
• 2 tablespoons olive oil
• 1/2 cup brandy
• 1/2 cup beef broth
• 1/2 cup brewed coffee
• 1 teaspoon minced garlic (about 2 cloves)
• 2 bay leaves
• 1/2 cup packed dark brown sugar
• 1/4 cup fresh lime juice

Instructions

1. Combine allspice, salt, pepper and cloves in a small bowl. Rub spice mixture all over the roast.
2. Heat olive oil in a skillet and sear roast on all sides.
3. While roast is browning, combine brandy, broth and coffee. Reserve 1/2 cup of the broth mixture and set aside. Add garlic and bay leaves to the remaining broth mixture.
4. Remove roast from skillet and place in the slow cooker. Remove excess oil from skillet and return to stove. Add the broth/garlic mixture to the skillet. Heat to a gentle boil. Reduce heat to low and simmer for 3-5 minutes. Pour heated mixture over the roast in the slow cooker.
5. To the reserved 1/2 cup broth mixture, add dark brown sugar and lime juice and stir to combine. Pour over roast in slow cooker.
6. Cover and cook on low 4-6 hours.
7. Remove roast and tent with foil for ten minutes before slicing. Remove bay leaves and spoon sauce over beef.