An old saying from generations past pertaining to an irrelevant topic was “What does that have to do with the price of eggs?” Well, today that answer could be “pretty much everything”! With egg prices soaring, it’s going to be more thrifty to rethink many topics from recipes to Easter egg hunts! Food allergies also seem to be on the rise with dairy, gluten/wheat and nuts winning that race of disappointment. But, the bright side is, there’s always a substitute and a way around life's culinary conflicts! Without removing every possible allergen at once, let’s tackle this dilemma one tasteful step at a time beginning with creating an extra special Easter brunch, minus the eggs!
Egg Free Sausage Hash Brown Bake
To enjoy your holiday to the fullest, prep a day ahead, cover, and refrigerate until you’re ready to bake it!
1 lb ground breakfast sausage
1/4 cup diced onion
1 ½ Tablespoons cornstarch OR 2 Tablespoons all purpose flour
1 ½ cups milk
1 1/4 cups shredded cheddar cheese
6 cups frozen shredded potatoes
-Preheat oven to 350 F.
-Spray a 2-quart casserole dish with cooking spray.
-Crumble and cook sausage and onion in large frying pan over medium heat until cooked thoroughly.
-Stir in cornstarch (or flour).
-Add milk and continue to cook over medium heat until thickened, about 5 minutes, stirring occasionally.
-Spread frozen shredded potatoes evenly in casserole dish.
-Sprinkle with ½ teaspoon salt.
-Sprinkle ½ cup cheese over potatoes.
-Evenly spread all of the sausage mix on top.
-Top with remaining ¾ cup of cheese.
-Bake 45 minutes at 350F, until cheese is bubbly and beginning to turn golden brown.
-Add additional salt to taste.
Dairy-Free Frittata Cups
These are great for transporting or for stand-up gatherings.
1 cup garbanzo bean flour
1 Tablespoon nutritional yeast
1 teaspoon sea salt
1/4 teaspoon dried thyme
¾ cup rice milk
2 Tablespoons lemon juice
2 Tablespoons olive oil, divided
1 medium yellow onion, diced
4 large cloves garlic, minced
3 cups fresh, organic spinach
2 roasted red bell peppers
-Preheat oven to 350 degrees F.
-In a mixing bowl combine the flour, nutritional yeast, salt, thyme, rice milk, lemon juice, 1
Tablespoon of the olive oil and the diced red bell peppers. Set aside.
-In a saute pan over medium heat, add remaining Tablespoon of olive oil and diced onions. -Cook 2-3 minutes.
-Add in garlic and stir until fragrant, about 1 minute.
-Add spinach and cook until it's wilted, stirring frequently.
-Add hot mixture to mixing bowl and combine all of the ingredients.
-Spoon into 8 greased muffin tins.
-Cook 20-25 minutes, or until the edges are golden and the center is set.
-Cool for five minutes in pan.
-Loosen edges with knife to pop them out.
-Serve warm, or refrigerate in an air-tight container for 2-3 days.
Ambrosia Brunch Salad
Adding a familiar touch to accompany new ideas is always a sweet addition!
2 cups fresh oranges, sliced into chunks with all membranes removed
20 oz. pineapple chunks drained
12 oz. jar of maraschino cherries drained
3/4 cup vanilla Greek yogurt (6 oz container)
1 cup coconut
1 cup mini marshmallows
8 oz. tub Cool Whip whipped topping, thawed
Pecans chopped, toasted (optional)
-Mix oranges, drained pineapple chunks, and drained maraschino cherries together in a mixing bowl.
-Add yogurt, shredded coconut, and mini marshmallows. Mix well.
-Fold in whipped topping with a spatula.
-Cover and place in the fridge for at least 1 hour prior to serving.