Welcome to my latest breakfast recipe for Gluten Free and Dairy Free Mexican Potatoes and Eggs.
It’s been a busy week at work and I’m a bit behind with the website. It’s Thursday morning and this is just getting round to uploading my first recipe of the week. Expect the remaining recipes in quick succession over Friday and Saturday to get me back on track!
Hope you are all doing well? This is my sixth week from working at home (not that I’m counting). I’m surprised how quickly this weirdness has just become the new norm.
One benefit of working from home is having more time to make delicious breakfasts – I’m not running out the door to get the train anymore. So if you are after some new inspiration you might like to try this recipe.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free Mexican Potatoes and Eggs then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Gluten Free and Dairy Free Chocolate Cashew Smoothie Bowl
- Go low carb with my recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts
- Start the day with pancakes Gluten Free Vegan Banana Pancakes
- Try a firm favourite with Gluten Free and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Mexican Potatoes and Eggs (Gluten Free, Dairy Free)
Preheat the oven to 180 oC
Place the potatoes, olive oil, fajita seasoning and salt and pepper into a bowl and mix until well coated
Place on a baking sheet and bake in the oven for 30 minutes
While the potatoes are baking fry your eggs in a little olive oil
Plate up the potatoes, eggs, avocado and salsa
Season with salt and pepper