Easy Stuffed Gluten Free Breakfast Cups

Ingredients:

• 2 large eggs
• Salt and pepper, to taste
• 1/4 cup shredded sharp cheddar cheese (or Daiya vegan, dairy-free, gluten-free cheese)
• 1 to 1 1/2 slices crispy gluten-free bacon, chopped (See Gluten Free Product List for brands)
• 1 Schar Parbaked Ciabata Rolls

Instructions:

1. Preheat oven to 400ºF.
2. Slice one ciabatta roll in half and hallow out most of the dough portion. Leave about 1/4 to 1/2-inch of dough. Transfer them to a baking sheet. (Break up the dough that you removed, leave out at room temperature. Once dried, crumble into large bread crumbs to make gluten free panko bread crumbs. You can use them in recipes such as this Gluten Free Tempura.
3. Season eggs to taste with salt and pepper. Then spoon beaten egg in bread cups.
4. Distribute cheese then bacon between the two half rolls.
5. As the bread absorbs the egg mixture, pour the remaining egg mixture over the cheese and bacon.
6. Bake for 13 to 14 minutes or until eggs puff up. Allow to cool for about 3 minutes in the pan and serve.

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