Egg Muffins a top Pan Seared Avocado and Gluten Free Biscuits. Smothered in a Gluten Free Country Gravy, BACON, and Cilantro.

I also made this Vegetarian for a friend by removing the Bacon OBVIOUSLY. She was okay with the Bacon grease(Substitute GHEE)

BISCUITS

Ingredients:

– 6 Egg Whites. Keep the Yolks in an ice tray and freeze. Once frozen place in an air tight container and save for up to two weeks.

– Around 2 C of Gluten Free All Purpose Flour

– 1 t Baking Powder

– 1/4 t Salt

– 1 1/2 T Coconut Oil Chilled

Combine 1/2 of the flour with the salt and Baking Powder and mix. Fold in the Coconut Oil will crumbly. In a KitchenAid beat egg whites till frothy. Fold in Flour mixture till dough consistency. Use rest of flour a little at a time to achieve desired texture. Bake in an oven at 400 for 15-18 minutes or until lightly browned.

NOTES: You may have to mess around with the consistency. I was fortunate enough to hit it first try, but baking is baking.

GRAVY

Ingredients:

– Reserve 2 T of Bacon grease from cooked off Bacon

– 2 T All Purpose Gluten Free Flour

– 1/2 C Coconut Milk

– 1/4 t Cayenne Pepper

– S&P

Heat Bacon grease and add Flour for the rue, stirring constantly. Add the Coconut Milk and Spices, stir till a thin sauce. Add more Coconut Milk to thin out if too thick. Simmer till desired consistency.

PAN SEARED AVOCADOS

Ingredients:

– 1 Ripe Avocado

Light EVOO in a heated pan. Halve Avocados and seed. Cut into quarters without piercing skin. Lay meat side down and sear till a golden brown crust has formed.

EGG MUFFINS:

Ingredients:

– 4 Eggs whisked

– 1 T Minced Shallots

– 2 t Chives

Combine all ingredients and mix well. Fill lightly grease cup cake sheet to a third full. Bake at 350 for 20-25 minutes. Puncture with a knife, eggs will be done when there is no residue on the knife.

NOTES: Make sure to time the Biscuits when everything is done. They are great when fresh and will dry out quickly if you try to reheat.