Valentine’s Day Brunch Favorites Made Gluten-Free!

Made from the heart! Serve your sweetheart breakfast in bed, or treat the entire family to a delightful brunch on Valentine’s Day with the following recipes that are gluten-free and absolutely delicious! by Brazi Bites

Brazi Bites Eggs Benedict is a fun splurge and preparing it with a Brazilian flair gives this classic breakfast a delicious twist!

Brazi Bites Eggs Benedict


4 egg yolks
1 T. lemon juice
1/2 c. unsalted butter, melted
pinch of cayenne
pinch of salt
minced chives

14 pieces Brazi Bites dough, thawed
1 T. minced chives
6 T. cheddar cheese shreds

4 cups mixed greens
1 basket of cherry tomatoes
vinaigrette of your choice

8 eggs for poaching
Ham or Canadian bacon


For the biscuits:

1) Preheat oven to 400F.
2) Combine all of the Brazi Bites dough into a ball and add chives and cheddar shreds. Divide into 4 biscuits and place onto a baking sheet.
3) Bake for 20 minutes until golden and flip over for 5 minutes. Set aside.

For the Hollandaise:

4) Place egg yolks and lemon juice in a bowl and whisk until doubled in volume.
5) Place over a pan of simmering water and slowly add melted butter. Whisk until combined and emulsified. Add cayenne and salt.
6) Place on a warm surface, like the top of your oven, until ready to use.
7) Poach eggs and set aside.
8) Slice the biscuits in half hamburger style. Place one slice of folded ham on top of each biscuit. Top each with a poached egg and Hollandaise sauce. Sprinkle with chives.
9) Garnish with a simple salad of mixed greens, halved cherry tomatoes and vinaigrette.

Serves 4.

Recipe from Brazilian Flair in the USA.

This Mini Gluten Free Quiche recipe is a perfect appetizer for your Valentine’s Day brunch! They can be made ahead for for easy entertaining. Use Orly’s gluten free quiche crust recipe made with Blends by Orly Sydney Blend to make the mini crusts. You can use an assortment of veggies and other ingredients to fill each mini crust. If you have leftovers, you can pop them in the freezer and re-heat before your next dinner party.

Gluten Free Mini Quiche


1 gluten free quiche crust recipe
6 large eggs, beaten
1 cup heavy cream
1½ cups grated cheddar cheese
Salt and pepper

Add-In Options:
spinach, chopped
broccoli, chopped
mushrooms, diced
onion, diced
garlic, minced
bacon, cooked and crumbled
ham, cooked and diced


Preheat oven to 375º F. Spray mini muffin tin with nonstick cooking spray, set aside. Using a small round cutter or rim of a glass, cut pie crust and place into indentations of muffin tin. Place in the oven to pre-bake for about 15 minutes. Whisk together eggs and heavy cream until light and fluffy. Add salt and pepper and mix until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg filling is set. Serve warm.

Recipe Yields 4 dozen mini quiche.

Recipe courtesy of Blends by Orly.

These Healthy Gluten Free Breakfast Muffins are light as a feather and absolutely addicting! But you won’t feel the guilt after eating a few because they are filled with ingredients that are super healthy for you. Blends by Orly Sydney Blend is a wholesome gluten free replacement for wheat flour in your muffins and breakfast items.

Healthy Gluten Free Breakfast Muffins


1 and 1/4 cups (157g) Blends by Orly Sydney Blend
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup (60ml) pure maple syrup
1/4 cup (50g) lightly packed light brown sugar
1/2 cup (125g) plain nonfat Greek yogurt
2 Tablespoons (29g) melted coconut oil, slightly cooled
1 egg white, beaten
1 teaspoon vanilla extract
1/2 cup (90g) mini dark chocolate chips


Heat: Preheat oven to 350 degrees F. Spray two muffin pans with nonstick cooking spray or fill them with muffin/cupcake liners.

Mix: In a large bowl, mix together the Sydney Blend, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until there are no lumps. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until all ingredients are combined and you have a smooth batter. Fold in the mini chocolate chips. Fill muffin cups halfway so that they have room to rise.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. Remove pans from the oven. Allow muffins to slightly cool before enjoying.

*Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months.

Recipe Yields 3 dozen muffins.

Recipe courtesy of Blends by Orly.

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