Gluten Free Dairy Free Breakfast Bites
Everyone needs a breakfast that is easy to fix, good to eat and pleases the entire family. Look no further! This has quickly become a family favorite in our house, and I’m sure it will in yours too. My youngest child is obsessed with ketchup, and this recipe lived up to her expectations since she was able to dip it in ketchup too!
Gluten Free Dairy Free Breakfast Bites
Author/Source:
mindy @ Onceamonthmom.com, adapted from Cooking With My Kid
Ingredients:
- 3.5 cups frozen shredded potatoes
- 4 medium eggs or egg substitute
- 0.5 cup dairy free cheese, shredded
- 0.25 cup onion, chopped
- 0.25 teaspoon garlic salt
- 0.125 teaspoon pepper
- nonstick cooking spray
Directions:
Preheat oven to 350 degrees. Spray mini muffin pan with nonstick cooking spray or use paper liners. Combine all ingredients in a large bowl, then spoon the mixture into mini muffin cups. Bake for 30 minutes or until golden brown and crispy.
Freezing Directions:
Flash freeze in a single layer on a baking sheet. Once frozen, place in a gallon size freezer bag. Remove as much air as possible, then label & seal. TO SERVE: Thaw. Serve at room temperature or heat through.
Servings: 20 mini bites
**conversion chart image provided by Erik Spiekermann
found these to be dry and stuck to my muffin pan. I followed the recipe accordingly. If I try them again, I will use muffin liners as these stuck to my pan. :(
This look good, but I’m confused… are eggs not considered dairy? This states that it’s a dairy free recipe.
Eggs are not considered dairy but if you are sensitive to eggs you can use an egg substitute. Eggs are protein.
Which egg sub would work best for this recipe?
Probably flax seed and water see this post for specifics http://onceamonthmom.com/going-egg-free-how-to-substitute-eggs-in-recipes/