Hidden Veggie Breakfast Bake
Print recipe| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 35 minutes |
| Total time | 40 minutes |
Ingredients
- 1 heaped tablespoon butter, ghee, or coconut oil
- 1/4 cup yellow or orange bell pepper (finely chopped)
- 2 heaped tablespoons onion (finely chopped)
- 3/4 cups riced broccoli
- 3 Large whole eggs
- 1 cup MuscleEgg organic egg whites
- 1/4 cup milk of choice
- 2 tablespoons coconut four
- 1/2 to 3/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 1 1/2 cup hash browns OR jicama (shredded)
Optional
- 3/4 cups grated cheddar or cheese of choice
Directions
| Step 1 | |
| Preheat oven to 350 degrees and coat a pie pan or baking dish with non stick spray or butter. | |
| Step 2 | |
| Heat butter/ghee/or coconut oil in a skillet under low/medium heat. Sauté onion, peppers, and broccoli until tender, about 5-6 minutes. Add a little salt and pepper if desired. Remove from heat and let cool. | |
| Step 3 | |
| In a blender combine eggs, egg whites, coconut flour, salt & pepper. Mix for 30-45 seconds until light and fluffy. Let sit for 2 minutes. | |
| Step 4 | |
| Add hash browns (or jicama for keto version) to the greased dish, sprinkle on cooked/cooled veggies, then pour in egg mixture. Top with cheese if desired. | |
| Step 5 | |
| Bake for 35-40 minutes until edges are golden brown, have begun to pull away from edges, and center is just set (a LITTLE wiggle is perfect because it will continue to cook a bit longer). | |
| Step 6 | |
| Top with fresh avocado or guacamole, portion, and store/serve. | |
Note
NUTRITIONAL INFORMATION: calories- 96, fat- 3 grams, carbs- 8 grams/fiber- 3 grams, protein- 9 grams PER SLICE