EGG BAKE TO GO.

Brief;

More and more people are noticing cereals or toast are not the most beneficial foods to start the day…..but the next question is always; ‘So what do I eat?’

This can be a hard barrier for people to overcome especially because toast and cereal are convenient foods for a busy morning, however, this egg bake can be made over the weekend and will happily keep in the fridge for 3-5 days depending on your chosen fillings. You can eat it warm as a tasty brunch treat or wrap it to go for those busy mornings. Either way, it’s bound to bring more flavours, nutrients and joy to your breakfasts.

You will need;

An oven proof dish and a fork.

Ingredients (8 portions):

For the base;

• 8 eggs
• 100ml of coconut milk (can use ordinary)

To customise

Left over veg or roasted veg works best, then you can add meats, cheeses and herbs of your choice, here’s what I put into the one in the picture;

• 2 raw beetroots.
• 1 red onion.
• 1 small courgette.
• tsp coconut oil.
• Handful of Kale.
• 50g of diced Chorizo.
• 50g of Goats Cheese.
• 1 tsp of chilli flakes.
• Salt & Pepper

Method

STEP 1: Turn the oven to 180c, place the coconut oil in a roasting tin and melt in the oven. Chop all the vegetables into roughly 2cm cubes starting with the beetroot and add all vegetables except the Kale to the roasting tin. Roast for 35 minutes, shaking half way through.

STEP 2: Whilst the vegetables are roasting, break 8 eggs into your oven proof dish (if you’re not using chorizo you may need to wipe a small amount of butter round the dish to prevent it from sticking.) and add the coconut milk. Add the chilli flakes and seasoning and beat together with the milk and eggs. Dice all other ingredients into roughly 2cm pieces and add to the beaten mixture.

STEP 3: Add the Kale to the roasting tin and roast vegetables for a further 5 minutes making sure they are all cooked through before adding them to the oven proof dish.

STEP 4: Bake on the middle shelf in the oven for 25-30 minutes, then once cooked turn out onto a chopping board and portion up.

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Helping you to make sustainable health simpler,

Pip & The BBSF Team