Hash Brown Breakfast Casserole

--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

For a vegetarian version, substitute 1 red and green bell pepper and one cup of mushrooms for sausage. Cook for last 30 mins without lid to release condensation.

Breakfast Potatoes with Sausage

-- bunch of red potatoes
-- 1 yellow onion
-- package of breakfast sausage, precooked and chopped
-- 2 T olive oil
--a sprinkle each of kosher salt and black pepper
--wash potatoes well, and chop them into chunks.
--chop up the onion
--toss the veggies with the olive oil, salt and pepper.
--layer the sausage on top.
--cover and cook on low for 6-8 hours.

Serve with applesauce

Flourless Nut Butter Chocolate Chip Cookies

1 cup firmly packed brown sugar

1 cup nut butter

1 large egg (I used Flax Seed Gel: heat 1 Tbs. Ground Flax Seed with 3 Tbs. Water over medium-low heat until you get an egg white consistency)

1 tsp. baking soda

1/2 tsp. vanilla extract

1 cup chocolate chips

• Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels.

• Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined cookie sheet.

• Bake at 350° F. for 12 minutes or until puffed and golden brown (cookies will be soft in the center).

• Cool cookies on baking sheet for 5 minutes, remove and finish cooling on a wire rack.

Chocolate Chex Breakfast Sticks

1/2 cup Peanut Butter

1 1/2 Tbs. Agave Nectar

2/3 cup Crushed Chocolate Chex cereal (or other gluten free cereal)

1/3 cup almond flour

• Mix everything together in a bowl. Form into 6 sticks and wrap individually in wax paper.

• I store mine in an airtight container in the freezer.

Green Eggs and Ham Quiche

For the crust:

4 cups of Frozen Shredded Hash Browns, thawed

1 Tbs. Oil (I used Grapeseed Oil, but Olive, Canola, etc. would work fine)

Salt and Pepper, to taste

• Toss together the thawed hash browns, oil and seasonings.

• Press into a 9 x 13 pan.

For the filling:

8 oz. of fresh spinach

1 cup smoked ham or breakfast sausage

10 eggs

2 2/3 cups of milk

Salt and Pepper to taste

To make the filling:

• Process eggs. Add fresh spinach. Puree until smooth.

• Add milk to the spinach/egg mixture and puree until combined.

• Season with salt and pepper, set aside.

To assemble the Quiche:

• In the shredded hash brown lined pan, sprinkle with ham (or sausage).

• Pour the spinach/egg custard over the hash brown and ham or sausage layer.

• Bake at 325º F. for about 55 minutes, then check for doneness. A knife inserted in the middle should come out clean.

Kerri's Bread

1 Tbsp yeast

1 Tbsp sugar

1 1/2 cups warm water

2 1/2 cups GF flour

1 1/2 Tbsp oil

2 Tbsp Xantham Gum or gelatin

1 tsp salt

3 eggs

1 tsp vinegar

Combine yeast, water and sugar in small bowl. Mix flour, xantham gum and salt in large bowl. Mix eggs, oil and vinegar in separate bowl. Add wet ingredients to dry ingredients. Blend dough in mixer for 4 minutes.

Put dough in bread pan and let rise until dough is 1 inch from top of pan.

Bake at 375*F for 45-60 minutes.

GF Waffles

2 cups GF pancake mix

1/2 tsp salt

2 large eggs, room temperature, beaten

1/4 cup vegetable oil

1 1/2 cups rice milk

Mix wet ingredients and stir into dry ingredients until just combined.

Bake in waffle iron.

Pancake Mix

9 cups all-purpose flour blend

1 cup sugar

3 Tbsp baking powder

2 1/4 tsp salt

All-Purpose Flour Blend

6 cups white rice flour

3 cups tapioca flour

1 1/2 c potato starch

1 Tbsp salt

2 Tbsp xantham gum