Tag Archives: Breakfast

Parmesan and Chive Waffles


One of the boys was given a waffle iron for his Christmas so we have had fun trying to come up with gluten free waffles.

These were a real favourite and got them away from the maple syrup and nutella for one breakfast at least over the festive season!

Makes 6-8 waffles depending on your waffle iron size.


150g gluten free plain flour

2 and a 1/2 tablespoons gluten free baking powder

1 egg

290mls milk

70g finely grated Parmesan cheese

3 tablespoons fresh chopped chives

salt and pepper


Preheat your waffle iron.

Using a stick blender, whizz up the flour, baking powder, egg and milk.

Stir in the cheese and chives, season with salt and pepper. Not too much salt as the cheese can be quite salty!

Pour your regular quantity of batter into the waffle iron and cook until golden brown.

Top with ham/bacon and an egg.

Egg and Ham Cups


These are very popular with the boys and their friends and they make a change from cooking bacon and eggs for breakfast.

Baking for 12-15mins gives a soft yolk. If I’m making these for lunch boxes I cook them for a little longer to ensure the yolk is cooked through.

Makes 8 cups.


8 slices of bread

softened butter for spreading

8 small slices of ham

8 eggs

fresh oregano, chopped

salt and pepper


Preheat the oven to 180 degrees Centigrade.

Take each slice of bread and, using a cookie cutter, cut a large circle using the maximum amount of bread.

Spread one side of the bread lightly with butter.

Push the bread, butter side down into a muffin tin hole. If a hole appears, tear off a bit of the waste bread and push it into the hole to seal it.

Now lay a slice of ham in the hole, pushing it down to make space for the egg.

Crack an egg into the hole, season and top with a little oregano.

Repeat until all 8 cups are made.

Bake for 12-15mins for a runny or soft yolk and 15-20mins for a firm yolk.


Breakfast Tacos


I love these!

Often, at the weekend, we have a cooked breakfast and they make a lovely change from bacon and eggs!

I use corn tortillas so these are gluten free and although they aren’t the healthiest breakfast they are a yummy treat.


10 corn tortillas, warmed in the microwave to soften them

400g Texan sausage, use the Texan Sausage Hamburger recipe from the blog

200mls sour cream

100g Cheddar cheese, grated

2 avocados, mashed

Jalapeños to taste


Take small amounts of the sausage meat and roll into walnut sized balls.

Heat a large frying pan over a medium flame.

Add the meatballs and brown, turning regularly. This can take 10mins plus, the meat must be cooked completely through.

Once the meatballs are cooked add the sour cream and stir until all of the meatballs are covered.

Sprinkle the cheese over.

Once the cheese is melting fill the tortillas and add pickled jalapeños and mashed avocado to taste.