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Breakfast Egg Bake

Grain, dairy, legume, nightshade free
Picture
Serves: 2-4 people
Prep Time: 15 minutes
Bake Time: 25-35 minutes

8 eggs, beaten
1/2 small zucchini, grated and strained with paper towel (give it a good squeeze)
1 carrot, grated
1 small sweet potato, peeled and grated
1/2 pound ground chicken or pork 
Salt/Pepper to taste

Preheat oven to 375 degrees

Grease 8x8 glass baking dish with olive oil spray or grass-fed butter.

Cook ground chicken or sausage in frying pan over medium-high heat until no longer pink. Remove from heat and set aside to cool. 

Mix eggs, zucchini, carrot, sweet potato, and ground chicken/pork. Add generous amount of salt and fresh ground pepper.

Pour egg mixture into greased baking dish. 

Grind more fresh pepper over the top.

Bake for 23-35 minutes or until middle no longer appears runny and edges are slightly golden brown.

Let cool 5-6 minutes before eating.

Enjoy!!

Note from Gabbi: I like to serve with fresh avocado slices and a small side bowl of raw saurkraut. 



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