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).
Breakfast Slice with Green Peas, Bacon & Egg
Makes 12 slices
- 12 rashers of free-range bacon
- 2 cups frozen peas
- 12 large free-range eggs
- 1/3 cup coconut flour, sifted
- 1 teaspoon dried thyme
- Pinch of sea salt
- Preheat your oven to 180°C and line a 33 x 23cm baking dish with greaseproof paper.
- 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).
- 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.
- 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.
You might also like my Banana & Cinnamon Pancakes.