Here is a delicious adaptation of one of our favorite breakfast treats:
Because so many people who are gluten-intolerant are also sensitive to milk, I generally cook with milk substitutes when practical. In this recipe I use real cheese, however in our family diet I do not cook with dairy every day. As with all g-free cooking, be sure you buy ingredients that do not have hidden gluten (for example, some corn meal may contain wheat flour as a filler, and some spices may have wheat filler).
8 eggs scrambled
1 c. ham, cooked and cubed into 1/4 in. cubes
10 slices bacon, cooked ,and grease soaked off with paper towels
1 c. soy, coconut, or other milk
1 c. corn meal
2 med. apples, peeled and cubed
2 c. shredded sharp cheddar cheese
3 T brown sugar
2 t Worcestershire
2 t salt
1/2 t black pepper
1 t dry mustard
2 T flax seed meal
Mix all ingredients, and pour into 8×8 pan. Cook on 350 degrees, 50 min or until center is set.