I love making breakfast bakes! They are so easy and fast, but look impressive. Plus, you can use up all the veggies in your fridge.
This is gluten-free, and can be made vegetarian by taking out the bacon and paleo by removing the cheese. For my food allergies, this is perfect exactly the way it is.
Quick Garden Breakfast Bake
5 eggs (I used free range, brown)
1/3 cup lite coconut milk
1/4 cup chopped onion
10 cherry tomatoes, halved
1/4 cup chopped green pepper
2 slices cooked uncured bacon
Finely grated cheese of your choice (I used Trade Joe’s English goat milk cheddar cheese)
What I did …
Preheat oven to 400 degrees.
In a large bowl, beat the eggs and coconut milk. Gently add in onions, peppers and tomatoes.
Spray a medium size baking pan with a non-stick spray of your choice and pour the egg mixture in.
Break the bacon into pieces and scatter across the top of the mixture. Top with the cheese.
Bake for 20-25 minutes.