Wherever James is when he sees this he will most likely roll his eyes. He has not gotten on board with my egg free, gluten free breakfast bowls, but they’re quickly becoming one of my go to meals. Do your spouses or friends make fun of you for eating the same dishes on repeat?
This one is so easy, so delicious and I have to admit, I probably eat it at least three times a week for either breakfast or lunch. Therefore so does Amy since she’s just down the hall, haha! Snag the recipe for this egg free, gluten free breakfast bowl and if you’re aiming for a vegan breakfast just skip the bacon. Enjoy!
My Go To Egg Free, Gluten Free Breakfast Bowl
+ 4 strips of bacon
+ 1 cup of rice
+ 1/2 onion, diced
+ 1 red pepper, diced
+ Handful of cremini mushrooms, sliced
+ Everything But the Bagel seasoning
+ Olive Oil (if you’re wanting to make this dish vegan)
+ In a large skillet over medium heat, cook your bacon.
+ Cook your rice.
+ Dice and slice your vegetables while your bacon and rice cook.
+ Once your bacon is cooked to your liking, remove from skillet and add in your onion on low to medium heat. Don’t clean the pan, you’ll cook your veggies in the bacon fat. If you’re making this dish vegan add in 1-2 tablespoons of olive oil to a large skillet and cook your onion.
+ Once your onion is fragrant add in your red pepper and mushrooms.
+ Cook until your veggies are cooked to your liking (I prefer mine a little crispy).
+ Once your veggies are complete turn off heat, add your rice and mix.
+ Separate into two bowls.
+ Chop your bacon and sprinkle on top of each bowl.
+ Add Everything But the Bagel seasoning and Sriracha.