Gluten Free and Dairy Free Bacon & Spinach Breakfast Spiral
Gluten Free and Dairy Free Bacon and Spinach Breakfast Spiral
Lisa @ onceamonthmeals.com
- 4 ounces dairy free cream cheese, softened
- 0.75 cups almond milk
- 2 Tablespoons gluten free flour
- 12 medium eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.75 cups spinach, chopped
- 0.66 cups cooked bacon, chopped
Line the bottom of a rimmed baking sheet with parchment paper and lightly grease with cooking spray. In a large bowl, using a hand mixer, blend cream cheese and milk until smooth. Add in flour and stir until smooth. Slowly whisk in eggs, one at a time, mixing well. Pour batter onto parchment paper lined baking sheet and bake 350F for 20-25 minutes. Remove from oven, top with salt, pepper, bacon and spinach. Allow to cool for 5 minutes. Begin to roll, starting with the short side. (It helps if you pull up the parchment paper or run a knife along the edges to loosen the egg) Place back into oven for 5 minutes. Slice into 1″ slices and serve.
Prepare as directed above. Flash Freeze. Divide between indicated number of gallon freezer storage bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave 45 seconds per spiral.
**conversion chart image provided by Erik Spiekermann