- 10 large eggs
- 1/2 cup coconut milk (canned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- few cracks of black pepper
- 10 slices proscuitto, torn into small pieces
- 8 ounces mushrooms, sliced
- 2 bunches asparagus, woody ends broken off, chopped into 1/2"-3/4" pieces
- 12 cherry tomatoes, halved (optional)
1. Preheat oven to 350 degrees F. Grease a 9" x 13" baking dish with avocado oil or melted ghee on the bottom and sides. You can also use parchment if you like.
2. Heat a skillet over medium heat and add proscuitto. Cook proscuitto until crispy, about 5 minutes, stirring often. Sprinkle over the bottom of the prepared baking dish.
3. In the same skillet, add a little avocado oil or ghee and saute the mushrooms. Sprinkle lightly with salt, and cook until there is no more liquid in the skillet. Remove and sprinkle over the proscuitto in the baking dish.
4. Add more fat if you need it, and saute the asparagus for 2-3 minutes, until bright green. Sprinkle over the mushrooms and proscuitto in the baking dish.
5. In a blender, add all the egg base ingredients. Blend on high for 30 seconds. If you don't have a blender, use an immersion blender or a hand mixer. You want the egg base to become light and fluffy.
6. Pour the blended egg base over your vegetables and protein. Poke down any bits that stick up too much.
7. Bake at 350 degrees F for 10 to 15 minutes, until the top sets a bit. If using, add your halved cherry tomatoes, cut side up.
8. Continue baking for another 15 to 20 minutes, until the center is set and not squishy. Give the pan a firm shake or two to test. You can also test with a toothpick to see if it comes out clean.
9. Remove from oven and let cool completely. Cut into 8 squares. Wrap in plastic wrap and refrigerate. The egg bake should last 5-7 days in the fridge.
10. Eat cold or reheat gently in microwave for 30 seconds. Alternatively, heat some ghee over medium heat in a small skillet, add the egg bake slice, cover until warmed through.
- Any vegetables can be used as long as when you add them to the baking dish, they are dry, as you don’t want to water down your eggs. The baking time is really to cook the eggs, not your proteins and vegetables. I love using frozen spinach or kale (or a kale blend), defrosting it, then squeezing all the water out.
- Any protein will work, about 8 ounces or more, if you like. Leftover shredded meat or sausage would be great. My favorite meats are chorizo, proscuitto and crumbled bacon.
- Don’t exceed more than an inch of filling in your baking dish, otherwise the egg base won’t fit, and may spill over. If your baking dish ends up almost full, put a baking sheet with edges under the dish, so while baking, any spills will be caught.
- If your egg bake does come out on the wet side, simply cut the egg bake into your portions. On a parchment lined baking sheet, put the portions bottoms up, and bake at 350 degrees F for another 10 minutes, until they're dry.