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Sunday, Nick decided to go to 7AM yoga. When he left, Mochi decided it was time to get up. So much for sleeping in 🙂
I decided I wanted something tasty for breakfast and a friend had recently posted a picture of her Italian baked eggs. I googled Italian baked eggs and paleo (I was trying to be healthy) and found this recipe. I adapted it a little and it came out great (by adapted, I really mean, I added cheese – which makes it non-paleo, but whatever, I really like cheese)! Nick said he could have had more. It sounds like it takes a lot of time, but it was honestly pretty quick. Try it out and see what you think!
Italian Baked Eggs, adapted from Against All Grain
Some sort of sausage (I used some leftover brats we had in the freezer – this worked really well and I was able to thinly slice the brats to layer in the ramekins)Tomato – around 2 romas is the right amount
Spinach – around 1 handful, chopped
1/4 coconut milk
1.5 tsp tomato sauce/paste (I had leftover pizza sauce)
1 tsp almond meal
1/4 tsp salt
1/4 tsp pizza seasoning (oregano works fine too)
Mozzarella cheese, ~1tsp/ramekin
4 eggs
1. Spray 4 ramekins with something to keep things from sticking (I use olive oil)
2. Layer the sausage, tomatoes and spinach in the ramekin. I filled mine about 1/2 way up.
3. Combine the coconut milk, tomato sauce, almond meal, salt and pizza seasoning.
4. Divide evenly into the 4 ramekins and add the mozzarella
5. Bake for 10-15 min at 350
6. Remove from the oven, increase temp to 400 degrees. Add one egg to each ramekin and return to the oven for 5-8 minutes – you want solid whites and gooey yolks 🙂
7. I sprinkled fresh basil on top of ours for a little color and flavor. Yum!