- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Preheat the oven to 375°F.
Combine the uncooked sausage, cream cheese, almond flour, coconut flour, 1.5 cups of the mozzarella, parmesan, and eggs in a bowl.
Press the mixture into a greased 13x9-inch pan in an even layer with a neat edge. If the mixture isn't cold, refrigerate for 30 minutes first to firm up.
Bake for 12 minutes, rotating the pan halfway through.
While the crust bakes, sauté the onions and peppers in olive oil over medium heat for 10 minutes, until slightly soft. Add the spinach and cook 1 minute to wilt, then stir in the garlic and remove from heat.
When the crust comes out of the oven, spread the pizza sauce over it, top with the cooked vegetables, sprinkle with the cheddar and remaining mozzarella, and bake about 25 minutes, until browned and melted. Broil briefly at the end for more color, if desired.
Cut into 8 pieces and serve.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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