Breakfast is served man....

Breakfast is challenging for us on weekdays. Things are usually pretty fast and hectic especially when sis won’t wake up. Like me, she is not a morning person. Kiddo on the other hand usually shoots out of bed at breakneck speeds. So when it’s time to sit down and have a healthy breakfast, I have to get my brain going (with the assistance of my coffee) and get these kiddos on the right track.

One day while grocery shopping, kiddo and sis saw these breakfast scramblers; biscuits that were filled with scrambled eggs, cheese and bacon. Sis brought a pack to me (our pre-gluten-free days) and asked if we could get them. I looked at the nutrition label and the sodium and fat content were ridiculous high.  I told the kiddos that maybe we could try making them at home instead.

So we went to the refrigerated section and got some of the biscuits in those pop roll containers. That weekend we made our first biscuit scramblers and they were amazing! Of course then we decided to go gluten-free and the biscuits were once again out of our reach. In an effort to work towards our biscuit scramblers I looked up a few gluten-free biscuit recipes online and started to try them out. I made one recipe to go with dinner one night and the flavor was good (it was a tapioca, rice and corn starch flour blend). While the flavor was good, nice and buttery, they were dry and crumbly. Kiddo wouldn’t even touch the thing, so MacLeod choked them down with a large glass of water.  

I kept on going and found a great recipe by Kristen at Domestifluff that was based on an Alton Brown recipe, I love Alton Brown so I immediately wanted to try it. I made the recipe as it is written by Kristen here. They were moist and wonderful and ever so tasty. So of course I wanted to take it a step further because we are eventually going to go casein-free as well. So I made a few adjustments to the recipe so that it is a completely gluten-free and casein-free biscuit. Kiddo can’t tell the difference between the two, win!

So then after successful biscuits, I wanted to actually make the scramblers that kiddo so much wanted again. In addition to changing the original recipe to be gluten-free and casein-free for the biscuits, I also used rice cheese to remove the dairy from the filling. I was nervous as to what kiddo’s reaction would be to me removing the loved cheese, but he didn’t even know it wasn’t the same dairy cheese.

So here is our recipe for delicious GFCF Breakfast Scramblers. I make a double batch of these babies and pop half in the freezer for super fast breakfasts during the busy weekdays.

GFCF Biscuits

1 cup potato starch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
4 Tbsp. margarine, unsalted, chilled, cut into small cubes
½ Soymilk

½ C Rice Milk

2 tsp. lemon juice
1 large egg

Preheat the oven to 375 degrees and line two baking sheets with parchment paper.

In a 2 cup measuring cup or small bowl combine the milks and the lemon juice and allow it to sit for about 10 minutes to allow the milks to curdle and set aside.

In a medium bowl, mix together potato starch, rice flour, xanthum gum, baking powder, baking soda and salt. Cut margarine into cubes and add to dry mixture. Using a fork or pastry cutter, cut in butter until the dry mix looks grainy or crumbly.

In the cup or bowl with the milk mixture, add the egg and mix until well combined. Add the wet ingredients to dry mixture and stir only until everything is combined. The dough should be sticky when it is combined. The dough can be used at this point for drop biscuits or with hand slightly wet, can be handled for biscuit scramblers.

To make cut biscuits, place dough on a very well floured (rice flour) surface and roll or press out to about 1 inch thickness, handling as little as possible. If the dough is too sticky to handle add more rice flour to the dough but only enough that you can handle it. Take your cutter and dip into water and cut dough rounds. With excess dough, if the dough is very soft, put it into the freezer for 1 minute before re-rolling it. Repeat until all dough is used.

Place dough, either rounds or drop biscuits on parchment lined pan and place in pre-heated over for about 15 minutes or until the biscuits are browned. Biscuits can be served warm or can be stored in the freezer in a freezer bag.

GFCF Biscuit Scramblers

1 Batch GFCF Biscuits

2 Large eggs

2 Tbs. water

4 slices cooked turkey bacon (or regular bacon)

1C Rice Cheese 

Pre-heat oven to 400 degrees and line 2 baking sheets with parchment paper.

In a small bowl, beat eggs and water together until well combined. Using a small frying pan on medium/high heat, scramble eggs until they are firm. Remove from heat and set aside. Minced sliced bacon and set aside. Place Rice Cheese in a small bowl and set aside.

Prepare biscuit dough according the recipe.

In a small bowl, place about 1 cup of water next to the bowl of biscuit dough. Dip hands into the bowl and then use a scooper to drop a scoopful of biscuit dough into one hand, with the other hand press dough out into a disk shape. Place about 1 Tbs. each, eggs, cheese and bacon. Push sides of the dough together, rewetting hands if needed to close the opening and place on lined baking sheet.  Repeat with remaining dough and filling until dough is used placing them about 2 inches apart.

Bake for about 15-20 minutes or until the biscuit looks golden brown and is firm to the touch. Serve warm or cool and freeze in a freezer bag.