Egg bakes or fritattas are easy, tasty, filling and healthy! Everything you’re looking for in a breakfast, right? Too many people are relying on boxed cereals, bagels, toasts, muffins, or even– gasp– donuts for their morning meal. If there is one change you can make to your diet to feel immediate results, it’s to shift from a high refined carbohydrate breakfast to one richer in protein and fat for your essential amino acids and fatty acids. If you aren’t feeling as energetic or sharp after too many sugars and processed grains at breakfast, it might be worth it to experiment with a little change like this.
There are literally TONS of egg bake recipes out there. You can even find cute individual muffin cup egg bakes and there will be some combination of veggies, herbs, spices, cheeses and/or breakfast meats to please your palate and give you variety so you never have to make the same kind twice.
I have been eating the 2-ingredient pancakes with almond butter and jam pretty steadily for oh, about as long as I wrote the post on them back in November. They are that good! BUT…
…they can be a production in the morning, which I don’t mind because I usually have the time. But for days when I don’t want anything too time-involved, a square of leftover egg bake can be the perfect thing. And I’m still getting my eggs, so I’m still feeling GREAT!
Bacon and Broccoli Egg Bake
You’ll need an 8X8″ baking pan (grease it first- I like coconut oil).
Makes 4 large squares.
- 6 eggs (from free-range healthy chickens please. No 99 cents/doz Waly-Mart brand)
- 6-8 slices cooked bacon (buy from a brand you trust- no factory farmed pigs)
- 1-2 cups chopped broccoli (I used frozen, thawed in fridge overnight)
- 1/3 cup coconut milk (the canned kind). You can also use soy or almond milk.
1. Pre-heat your oven to 350.
2. Cook your bacon however you like. I baked them in the oven at 350 for 15-20 minutes.
After they cool, break them up, however small or large you want. It’s bacon, you really can’t go wrong.
3. Whisk your eggs and coconut milk in a medium bowl. Add in the bacon pieces and broccoli, incorporating it all evenly. I didn’t add any salt since the bacon is already loaded, but feel free to add pepper or any seasonings you might want. It’s good as-is though!
4. Pour the mixture into your greased baking dish and bake for about 40 minutes, until the eggs are set in the middle. Cut into 4 large squares or 6-8 smaller, depending on how much you want. Pair up with some fresh fruit, if desired. Happy Breakfast! Leftovers can be served heated or cold for future meals.
This is the original recipe for the Bacon, Zucchini and Red Pepper Fritatta, where you cook the ingredients on the stove top in a skillet and then place it in the oven to finish cooking. I used spinach and asparagus instead of zucchini. I think the skillet technique works great when you’ve got raw veggies like onions and peppers that you need to sauté up first– but if not, the 8X8″ baking dish method can be used.
I’m hoping I’ll have some of my own broccoli and spinach from my garden this summer. And many other veggies! Over the weekend I transplanted about 1/3 of my plants from the greenhouse to the garden. Due to the problem of various critters nibbling on my garden plants, I have to be sure to cover the garden beds at night. I only have 2 covers so far and 1 net covering for the strawberries so I have to hold off on the rest of the transplants until I can protect them.
Those white plastic things have a long board attached to each end, so it folds over the white tubes making a greenhouse-like enclosure. I also want to show a picture of our Hardy Kiwi (supposed to be able to grow in this zone) which was nothing but a dead-looking stick all winter. This is the most I’ve ever seen it flourish! We started with 3 but 2 died.
Good luck to anyone else out there doing their own gardening. It certainly is a challenge here in Rhode Island. But challenges are an important part of life…