- 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 400°F and lightly oil a baking sheet.
Arrange the bell peppers in a single layer on the pan, toss with the olive oil, chili powder, lime juice, garlic, cumin, paprika, and onion powder, and season with salt and pepper.
Bake for 12 to 15 minutes, until tender.
Remove and create 6 wells among the peppers. Crack an egg into each, keeping the yolks intact, and season with salt and pepper.
Bake 8 to 12 more minutes, until the egg whites are set.
Serve immediately, garnished with avocado and cilantro if desired.
- 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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