As always, be creative. If you don't have bacon, use smoked chicken, or sliced ham. Or make it vegetarian or vegan! . .Cooking is art. More open to interpretation, current refrigerator contents, and going-with-the-flow. Baking is science. This recipe contains both actually.
I used to make these with ½-⅔c Bisquick, but ran out once. I was already chopping and assembling when I realized, so I Googled 'what's in Bisquick.' I make my own modification of that now, usually using a mix of wheat and corn flour, plus about 1t baking powder and ½t of salt, per cup of flour mix. My Breakfast Bakes are similar to the Bisquick 'Impossible' recipes in that they don't have an actual crust, bottom or top, like a quiche. The flour mix creates just a hint of that, and holds all the ingredients together nicely. Good for those of us who are NOT 'crust people.'
Preheat your oven to 375° and grease an 8"x11" or 9"x13" glass pan. I usually use coconut oil spray which works great.
8 lg. eggs - whisk well, then add:
1c grated Parmesan cheese
3T bacon grease
¾-1c liquid
· milk, sour cream + water, coconut-almond milk
· milk, sour cream + water, coconut-almond milk
half and half, (beet, carrot or tomato juice??)
2-3c chopped vegetables, a mix of spicy, aromatic, crunchy and flavorful - whatever you have in the fridge that would go well in this which is similar to an omelette.
3+oz. slice-chopped fresh spinach, kale or other greens
Chop - slice everything and spread evenly in the baking pan. Add the bacon pieces.
⅔c flour mix - today it was ¼c each, coconut flour and oat bran
½t each, salt & pepper, 1t baking powder
2T ground flax, chia, sunflower, sesame and goji berry mix
Breakfast Bake, Salad w/Vinaigrette, Kohlrabi = 425 calories |
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