Baked Eggs in Canadian Bacon Cups

18 round slices Canadian bacon
6 eggs
Salt and pepper to taste

Preheat oven to 400F. Spray standard sized muffin pan with non-stick spray. Arrange 3 slices of Canadian bacon in each muffin cup, overlapping so the whole cup is covered, and pressing down to shape it to the muffin cup.

Carefully break an egg into each of the Canadian bacon cups. Season with salt and pepper to taste. Cook in oven for approximately:

• Runny Yolk – 8 minutes
• Semi-Soft Yolk – 10 minutes
• Hard, Crumbly Egg – 14 minutes

Once cool enough to handle, remove “cups” from muffin pan and enjoy!

Goat Cheese Stuffed Mini Peppers

½ cup gluten-free breadcrumbs
25 mini bell peppers
10 oz room temperature goat cheese
4 oz room temperature cream cheese
2 tbsp chives, chopped
Black pepper and garlic powder to taste

Preheat oven to 350°F.

Slice peppers in half lengthwise. Remove the ribs and seeds. Arrange peppers on a rimmed baking sheet, and spray peppers with a light coating of cooking spray.
In a small bowl, mix together goat cheese, cream cheese, chives, pepper, and garlic powder until well combined. Spoon the cheese mixture into the hollowed out peppers. Sprinkle bread crumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the cheese mixture is warm.

Whipped Pumpkin Dessert

1/3 cup pumpkin puree (NOT pumpkin pie mix)
1 cup heavy whipping cream
Pumpkin pie spice to taste
Truvia (or your preferred stevia) to taste

In a bowl, thoroughly mix together all ingredients. Add Pumpkin pie spice and Truvia to taste.

Using a stand mixer or hand held mixer, whip the mixture 10-15 minutes or until thick and fluffy.
May be stored in the refrigerator for up to 3 days.