Egg and Ham Cups

Gluten-free breakfast on-the-go! Make a batch of these up on a Sunday evening and you have a quick breakfast to grab and head out the door. Heat them and eat before you leave or when you arrive to the office.

12 paper cupcake liners
12 ham slices
12 eggs
Salt and pepper
Optional: cheddar cheese, shredded

Preheat oven to 350 degrees.

Line 12 muffin tins with paper liners. Fold the ham slice into a cone shape and place in each paper liner. Crack an egg into each ham slice. Sprinkle with salt and pepper and shredded cheese, if you like.

Bake for 30 minutes. Let cool and store in container in refrigerator. Reheat for 20 seconds in microwave.

Sweet Potato Pancakes

Just 5 easy ingredients for these healthy, gluten-free pancakes!

2 ripe bananas, mashed
2 eggs
1 cup sweet potato flour
1 tsp vanilla
2 tsp pumpkin pie spice
Pecans or walnuts, toasted
Maple syrup

Instructions:

Add bananas to blender and blend until smooth, add eggs and blend again. Add flour, vanilla and spice and blend until smooth. Don’t over blend. Let mix sit for 10 minutes for the flour to absorb and thicken a bit.

Pour ¼ cup of batter onto hot greased griddle. Cook until you see bubbles on top. Flip and continue cooking. Serve with toasted nuts and maple syrup.

Makes about 12-14 pancakes.