I’ve been a bit “blah” with breakfast lately. My problem is that while I rarely repeat the same thing for dinner, for breakfast I tend to stick with the same thing over and over again until I get sick of it and then search out the next thing to have over and over again until I get sick of it and so on…
For the last MANY months, I have been having my No “Grain”ola with homemade yogurt (easiest thing to make – I will post how I Do it sometime) and some berries or cut up green apples on top. It keeps me full and is tasty but when you eat it every day for months, it gets old. I also like to make almond flour waffles with the boys but that too can get old day in and day out. So, I polled some Facebook friends for some ideas. Many suggested making a large crustless quiche type dish and eating leftovers throughout the week. I have one such dish on the blog already but thought I would add this one to the mix.
This recipe is a common one. I originally got it from my mother-in-law who calls it her BSF egg dish because she often would make it for her Bible Study Fellowship gatherings. I just call it my favorite simple egg dish. It’s super easy to toss together, bakes up beautifully every time and can be versatile. You can add meat, other veggies like peppers or grated carrots to it, and it still tastes delicious. I have just the very base recipe below. We had it for ‘brinner’ last night and now I have leftovers for the next few days.
This recipe is also easy double or triple and then to freeze. Bake it up and then cut into single serving squares. Freeze the squares in individual bags to take out and microwave or heat in the oven for breakfast another day.
The recipe calls for 1/4 c. flour. I used an all purpose gluten-free mix but I think that you could easily make it grain free by using 1 -2 Tbsp. coconut flour in it’s place. It is a pretty flexible dish and not much can mess it up, in my opinion.
P.S. I don’t have a good picture of this one but will work on it! Trust me though, it is pretty and delicious. 🙂
Spinach and Egg Bake
6 eggs (preferably organic, free range)
1 yellow onion, finely chopped
1/4 c. all-purpose gluten free flour (or 1-2 Tbsp. coconut flour)
1/2 c. butter, melted
16 oz. cottage cheese
16 oz. cheddar cheese, shredded
10 oz. frozen spinach, thawed and squeezed of liquid
1 tsp. fresh minced garlic (about 2 cloves)
salt/pepper to taste
Prepare a 9×13 baking dish by greasing with butter. Heat oven to 350 degrees.
In a medium bowl, beat eggs. Add flour and onion and mix until flour is no longer lumpy. Add remaining ingredients and stir until evenly combined.
Pour egg mixture into prepared baking dish. Bake for 45 minutes or until dish is firm and golden on top. Serve hot!