Egg Bake with Gluten Free Bagel Chips

Egg Bake | Fae's Twist & Tango

Glutino Bagel-Chips | Fae's Twist & TangoA few days ago, I received a flyer in the mail, from our local supermarket (Safeway),  promoting gluten-free products, with a recipe for an Italian sausage egg bake with gluten-free bagel chips. I tried the chips and they are   mmmmarvelous!

This recipe,  inspired by the flyer, would be a great snack at any party. To try out the recipe, this time, I made it vegetarian.

Egg Bake with Gluten Free Bagel Chips

  • Servings: 4~6
  • Time: 1hr
  • Difficulty: Easy
  • Print

Recipe by:   Fae’s Twist & Tango  (fae-magazine.com)

Egg Bake | Fae's Twist & Tango
INGREDIENTS

Filling (use vegetables, meats/sausages of choice and in preferred ratio to make to your liking)
•   2 tsp vegetable oil
•   80 gr/3 oz red or sweet onion, diced (option: 40 gr onion + 40 gr red/green pepper)
•   140 gr/5 oz white button mushrooms, diced
•   85 gr/3 oz green olives pickled in oil with dried, crushed red pepper, sliced thin (spicier the filling the better!)

Egg mixture
•   6 eggs
•   60 ml /¼ cup   milk
•   60 gr/2 oz   cheddar cheese (medium sharp), shredded
•   salt & ground black pepper to taste (take salt and spiciness of other ingredients into account)

Topping
•   170 gr/6 oz Glutino®  ‘Original’ bagel chips (they are the best, I tried regular kind & other brands’ and they weren’t good)
•   2 stems green onion, sliced 6mm/¼” thick
•   150 gr/5.3 oz tomatoes, de-seeded and diced
•   60 gr/2 oz   cheddar cheese (medium sharp), shredded

DIRECTIONS

◊  Position a rack in the middle of the oven and preheat to  160°C/325°F.

◊  Using a non-stick skillet, over medium-heat, add oil, onion and sautée until edges of onion start to turn golden. Add mushrooms and continue to sautée until soft. Turn off  heat and mix in olives.
(If using Italian sausage, 85~170 gr/3~6 oz,  stir and sautée for 2 minutes. Add onion, red/green pepper, mushrooms, and continue to stir for 4 minutes or until tender. Turn off heat and add olives.)

◊  In medium bowl, combine eggs and milk. Beat well with fork, mixing in 60 gr/2 oz cheddar cheese. Add sautéed vegetable mixture to egg mixture and stir. Pour egg mixture into greased 23cm/9″ oven-proof pie dish.

◊  Sprinkle 60 gr/2 oz cheddar cheese evenly on top.  Sprinkle cut tomatoes and green onion.
Place bagel chips around edge of pie dish.

◊  Bake for 25 ~ 35 minutes or until eggs are fully set. Cut into wedges and serve.

~   Bon Appétit!   ~

So, what’s cooking in your kitchen?

Comments

  1. says

    I’m going to have to look for organic bagel chips, I bet my store has them! I write about living an organic lifestyle on a budget and egg bakes are a great way to do that, considering the price of organic eggs- you can make 6 eggs, which is usually only 3 breakfasts, last a lot longer! Feel free to check out my blog anytime :) I’m looking forward to reading more of your posts, everything looks so great and many things I haven’t seen before!

  2. Fig & Quince says

    I’m the same Fae, having no interest whatsoever in football or Superbowl. I am rooting for the Broncos though because of another fellow blogger, ha ha! The dish looks ultra comforting and nice. I’ll pass this recipe on to a close relative who’s gluten free. xo

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>