Dr Amanda’s 30 second breakfast: The Egg Bake

Busy week ahead?

Tired of smoothies?

Do you wonder if you’re missing key nutrients by using a protein powder instead of a whole food?

Want some variety in your morning meal?

Poached eggs with a salad and roasted potatoes is a lovely breakfast. It really is, but who has an hour to make and eat breakfast every day? I certainly don’t and know very few people who do. Not being able to tolerate protein powders left me with few options for fast, nutritious classic tasting breakfast. Sometimes fish and salad with carrots just wasn’t appealing in the morning. On the hunt for an alternative to a fast smoothie, I adapted the frittata concept and the Egg Bake was born.

Street tested by myself, friends and family, this recipe is simplifying mornings around the city.

Pros:

  • Massive time saver – prepared ahead of time on a Sunday it takes care of breakfast for an entire week
  • Easy – the recipe can be changed up with your imagination
  • Economical – eggs are economical, nutrient dense and a balanced source of carbohydrates, fats and proteins
  • It’s the most important – a quick, easy and healthy breakfast sets you up for a better day with less cravings and more productivity
  • Convenient – can be eaten on the run if need be.
  • Keeps well in the fridge
  • Doubles as a snack
  • An easy way to get greens into your diet every day

Cons:

  • Egg sensitivity or allergy – although I have tried using plantains blended with some water and they also hold together when they bake.
  • Planning ahead, however, the recipe is flexible.

I hope this recipe saves you as much time as it has me. It also reduces stress because I know that no matter how much of a hurry I am in I can still reach into the fridge and put some in a container on the way out the door.

Enjoy!

Recipes to get you started:

Basic Egg Bake Recipe:

  • 12 large eggs
  • 2 tbsp spices and herbs
  • 2-3 cups cooked vegetables
  • Salt and pepper
  • Extras: cheese, nuts and seeds, bacon, puréed veggies like carrot, potato or parsnip and more
  1. Preheat oven to 350-400 degrees F.
  2. Choose a pan. A cookie sheet with a depth of 1/2 inch works well. If you don’t mind the cooking time increasing you can use a deeper less expansive pan. Line the pan with parchment paper.
  3. Scramble eggs in a bowl, add in rest of ingredients and mix well.
  4. Pour onto parchment paper lined pan
  5. Bake until complete. Pan depth alters cooking time of 20-45 minutes.

 

Paris Egg Bake: (Low FODMAP)

  • 2 tablespoons chopped tarragon
  • 1 cup chopped green onions
  • 1-2 tsp of herbs of provence sea salt
  • 12 large eggs
  • 1-2 cups thawed frozen spinach with water drained out
  • pepper to taste

 

 Pizza Egg Bake

  • 12 large eggs
  • 1 white onion
  • 6 strips bacon
  • 2 tablespoons pickled jalapeños
  • 2 tablespoons roasted red pepper paste
  • 1 tsp hot sauce of choice
  • 2 tablespoons pumpkin seeds
  • 1/2 to 1 tablespoon fennel seeds (depending on tastes)
  • 1/2 cup diced Anaheim Chile
By | 2018-01-20T19:18:59+00:00 November 3rd, 2015|

About the Author:

I've always loved writing, creatively and otherwise. My blog is the way that I communicate what you need to know about the latest topics I am researching and also give you my time tested tips for living a functional life.