My daughter, Little Miss, has a severe peanut allergy. Making healthy and fun school lunches has always been a priority; so much so, that I started a personal blog to document my journey.
Recently, we began a gluten-free diet, and a month into it, I could already see an amazing difference in her health!
I have always loved making breakfast for my family. This recipe in particular is fabulous, because it’s not only been one of her favorites for quite some time but it’s gluten-free as well. I am beyond thrilled to share this with my MOMables family!
Gluten-Free Breakfast Spirals
- Cuisine: Baking
- 4 ounces cream cheese, softened
- 3/4 cup milk
- 2 tablespoons gluten-free, multi-purpose flour
- 12 large eggs
- 1/3 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3/4 cup fresh baby spinach
- 8 slices nitrate- and gluten-free ham
- Salt and pepper
- Line the bottom of a baking sheet with parchment paper, leaving at least a 1-inch lip, and lightly grease with oil. Set aside. Preheat the oven to 350F.
- In a large bowl, blend together the cream cheeses and enough milk to make it smooth. Add the flour and the remaining milk, blending once more.
- Slowly beat in the eggs, and mix well.
- Pour onto the baking sheet.
- Bake for about 25 minutes.
- Remove from the oven, and top with the cheese, spinach, and ham, and add salt and pepper to taste.
- Roll up, starting with the short side. Then return to the oven for a few minutes, until the cheese melts.
- Place on a serving dish, and slice.
Note: Not a fan of ham and spinach? You could also do sautéed vegetables of choice or bacon.
This recipe is my kid version of this recipe. The ingredients have been changed to adjust to my daughter’s preferences.