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My Gluten Free Festive Bubble and Squeak Recipe with Crispy Breadcrumbs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 3 slices Juvela Gluten Free Bread (white)
  • 3 tbsp garlic-infused olive oil
  • 15 g spring onions (about a handful) green parts only
  • 100 g leftover roast potatoes about 8-10
  • 85 g leftover brussels sprouts about 6
  • 6 leftover pigs in blankets (make sure they're gluten free)
  • 3 sprigs leftover broccoli
  • 2 tbsp cranberry sauce
  • 2 tsp mixed herbs
  • 2 eggs (for either poaching and frying on top)

Instructions

  1. Start by placing 3 slices of Juvela Gluten Free bread into a food processor and pulse until they resemble chunky breadcrumbs.

  2. Then heat up 3 tbsp of garlic-infused olive oil in a medium-large sized frying pan.

  3. Whilst this is heating up, roughly chop up your leftover brussels sprouts and cut your leftover pigs in blankets in half. Chop your spring onion greens into 1cm sections.

  4. Throw in your Juvela Gluten Free breadcrumbs into the frying and toast until they're only just starting to turn golden. Add 2 tsp of mixed herbs and mix around until evenly dispersed.

  5. Next, add in your chopped leftover pigs in blankets and heat thoroughly. Then throw in your brussels sprouts, carrots, roast potatoes and crumble in your broccoli by hand.

  6. Toss this all around in the frying pan until everything is warmed through. Then add your 2 tbsp of cranberry sauce and stir until it's well-mixed in.

  7. Add your spring onions and stir in too. You can now turn off the heat.

  8. Then, you can either add a fried or a poached egg on top. I've got a blog post on how to make the perfect poached egg every time if you fancy making one! Check the blog post above for the link.

  9. Add a little salt and pepper and enjoy!

Recipe Notes

Make sure all your veg and pigs in blankets have been cooked before you start the recipe!

(If following low FODMAP and in the elimination phase you are allowed up to 75g of Broccoli and 38g Brussel Sprouts)