Infused Egg Bake & Side Sauce

Ingredients

• Basic Egg Bake
• 10 large eggs or 12 medium eggs
• 1/4 cup pea powder optional
• 1/4 cup coconut or almond milk
• 1-2 tsp himalayan salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 medium medium zucchini cut in 1/2 inch pieces
• 1 medium white onion chopped
• 1/2 lb leafy kale or spinach sauté and squeeze out the liquid
• 1 clove garlic chopped
• Basic Egg Bake PLUS Spicy Spanish Infusion
• 1/2 each red, green, yellow bell peppers diced
• 1/4 cup fresh cilantro chopped
• 1/2 cup black olives chopped
• 1/4 cup jalapeños or to your taste
• 1 tsp Mexican seasoning store bought or your own
• 1 lb cooked cooled Bio ground pork optional or diced cooked chicken breast
• 1 tsp red pepper flakes or more
• 1/2 cup cooked black beans optional if avoiding legumes
• 1/2 cup grated Mexican cheese optional if avoiding dairy
• Spicy Spanish Sauce/Dip (serve room temp)
• 1 1/2 cup homemade coconut yogurt see post or store bought
• 1/4 cup gluten free hot sauce
• 1/4 cup fresh cilantro chopped
• 1 or 2 sliced green onions
• dash himalayan salt
• to taste red pepper flakes
• 1 toe garlic grated or chopped
• 1/2 cup fresh jalapeños sliced in rings
• 1/4 cup green onions
• 1 large tomato chopped to sprinkle on top
• 1 lime quartered 1/4 squeezed into mix. The rest for garnish.
• Basic Egg Bake PLUS Italian Infusion
• 3-5 leaves fresh basil diced
• 1/4 tsp oregano powder
• 1 tsp Bella Italian Seasoning See Post or use store-bought
• 1 tsp red pepper flakes or to taste
• 1 lb cooked cooled Bio ham I used Italian sausage. Seafood works, too.
• 1/2 cup seedless Italian green olives sliced
• 2 tbsp sun dried tomatoes diced or fresh cherry tomatoes
• 2 tbsp pickled peppers diced
• 10 sliced mushrooms use what's in season
• 1/2 cup grated parmesan or goat cheese optional if avoiding dairy
• Bella Italian Sauce/Dip (heat & serve warm)
• 1 cup Basic Bold Tomato Sauce See Post or use store bought
• 1 tsp Bella Italian Seasoning See Post or use store bought
• 1 tsp red pepper flakes to taste
• 1-2 tsp himalayan salt to taste
• 4-5 leaves fresh chopped basil
• 1 tsp coconut sugar or birch tree or 1/2 tsp stevia
• 1/2 tsp ground thyme or fresh
• 1/2 cup grated parmesan or goat cheese optional if avoiding dairy
• Basic Egg Bake PLUS Greek Infusion
• 2 leaves fresh basil diced
• 1 clove fresh garlic
• 1/2 tsp ground oregano or fresh
• 1 tsp himalayan salt
• 1 jar artichoke hearts diced about 3/4 cup
• 1/2 cup Greek seedless olives sliced
• 1 large diced tomato pat dry to absorb most of the liquid
• 1 lb cooked cooled ground lamb optional or calamari instead
• 1/2 cup cooked diced eggplant or from jar drained
• 1/2 cup feta, goat or greek cheese optional if avoiding dairy
• Greek Sauce/Dip (serve room temp)
• 1 1/2 cup homemade coconut yogurt or store-bought dairy free
• 1/2 tsp oregano powder or fresh crushed
• 1/4 tsp thyme powder or fresh crushed
• 1/4 tsp marjoram powder or fresh crushed
• 1/2 tsp dried garlic powder or fresh crushed
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon
• 1 tsp Himalayan salt to taste
• 1 tsp ground pepper
• 1/4 cup fresh chives chopped
• 1/2 tsp fresh dill weed chopped or dried
• 1/4 cup fresh parsley chopped or dried works as well
• 1/4 cup fresh chives chopped or dried
• 1-2 tsp fresh lemon juice