We can egg so many ways until it can become boring. I tried this yesterday and
my daughter told me I need to take pictures and share it so here it. This egg dish is
versatile, because it displays the veggies I decided to use but you can trade
the veggies for others and have a new dish every time!
, you can also omit the crust, and still have a great meal.
It’s a Low Carb Breakfast too. Paleo dieters will love this.
I didn’t use meat but meat can be added to your liking.
Glenda The Good Foodie’s Baked Egg Breakfast Square
2 cups almond meal
2 tsp Aluminum-free baking powder
2 Tbl Coconut Oil
1/2 cup water
Mix all dry ingredients in a bowl. Mix all wet ingredients in a bowl. Pour the mixed wet ingredients into the dry ingredients.
Stir until you get a dough like texture.
Pour coconut oil in the baking pan. Place all of the dough on the pan and spread it to each corner with a spatula.
Bake for about 15 minutes or until done. Stick in fork tines to see if the tines are dry. If dry the dough is ready.
Egg Filling: Pre-heat oven to 350 degrees
Break 10 -12 eggs
(bell peppers (all colors), sweet onion, green onion, spinach, asparagus, get creative)
2 Tbl Bragg’s Liquid Aminos (find it here: http://astore.amazon.com/healthyliving-20)
Beat the eggs with a whisk until they are scrambled.
Add all the veggies into the egg.
Whisk the eggs until the veggies are well distributed throughout.
Pour the egg filling over the cooked dough.
Bake for 35 minutes
Make sure all of the egg is done,
Cut into squares. Serve with syrup or jam or just eat it as is.
You may want to make this dish ahead so you can take a square to work each work day.
Or you may make a double batch to make sure the kids eat a delicious and nutritious breakfast.
Optional: Add grated cheese or top with cheese, or serve with sour cream and salsa.
The possibilities are endless.
What’s sexy about this egg dish? Sexy like beauty is in the eye of the beholder.
Glenda the Good Foodie