Breakfast Slice with Green Peas, Bacon + Egg

Do you find yourself in a perpetual rush in the mornings? Without time to make a decent breakfast? If you answered yes (or even if you didn't), why not give this breakfast slice a try. I make it most Sunday nights so that breakfasts for the week are sorted.

The slice is grain-free, gluten-free and paleo; kind of like a frittata but thickened up a bit with some coconut flour (which also makes it quite filling). The recipe I've given below uses frozen peas and bacon, but I often change it up depending on what I have on hand.

To give you some ideas, I've also made it with: frozen chopped spinach and chorizo; grated zucchini, parsley and pancetta; and broccoli and sliced up salami. So feel free to get creative (it's pretty foolproof - I haven't messed it up yet).

i n g r e d i e n t s

  • 12 rashers of free-range bacon (I get mine from Cannings)
  • 2 cups frozen peas
  • 12 large free-range eggs
  • 1/3 cup coconut flour, sifted
  • 1 teaspoon dried thyme
  • Pinch of sea salt

p r e p a r a t i o n

  1. Preheat your oven to 180°C and line a 33 x 23cm baking dish with greaseproof paper.
  2. Heat a frypan over a high heat and fry the bacon in batches until browned. Tip the bacon (and any juices) into a large bowl and chop it up into bite-sized pieces (I do this with kitchen scissors).
  3. Tip the frozen peas into the bowl and then push the peas and bacon to one side and crack the eggs into the gap. Lightly whisk the eggs with a fork and then stir everything together. Tip the sifted coconut flour, thyme and salt over the egg mixture and then stir until everything is well combined.
  4. Pour the mixture into the prepared baking dish and bake in the preheated oven for 25 - 30 minutes or until browned. Once cooled, cut into squares. Store in the fridge.

Makes 12 squares.