Infused Egg Bake & Side Sauce

What a way to start your day! No more excuses for not having time for breakfast. This delicious recipe is easy to make and creates a super breakfast for the whole family, or slice it up into 10 individual meals and keep it in the fridge for up to 5 days, or freeze it, and heat it up when you get the urge! Try it for dinner as well. You can even create it according to your mood. Try switching it up by adding Spicy Spanish, Greek or Italian Egg Bake variations.  Whip up a batch of homemade Spanish Sauce or seasoned coconut yogurt to top it off. Hey why not go all the way, make a batch of creamy Spicy Hollandaise Sauce from my site on the side. You can spice this baby up to your own liking. Today it is going to be my way…Infused Italian Egg Bake! How about you…what’s your choice going to be?

Infused Egg Bake
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Rating: 0
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Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
Infused Egg Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
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 as 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
Servings: people
Units:
Instructions
Egg Bake Basic
  1. Heat the oven to 375 or 180 C. use coconut oil or ghee to oil a 8 1/2 x 11 baking pan.
  2. Basic Egg Bake: Place the eggs in the blender with, pea powder (optional), the dry seasonings and the 1/4 cup of coconut or almond milk. Blend for about 1 or 2 minutes. Pour this mixture into a large mixing bowl.
  3. Fold in the remaining vegetables, zucchini, onion, spinach and garlic by hand. I sauté the spinach to remove the liquid. You can put it in fresh but it takes up a lot of room in the bowl when you're mixing other ingredients into it and adds moisture. You can bake this basic Egg Bake as directed or proceed to add one of the infusions.
  4. ADD YOUR Infusion: this is the stage where you can infuse the basic Egg Bake with your favorite flare from above: Spicy Spanish, Italian or Greek Ingredients. Choose one and fold in the ingredients of your choice to give it your distinct version.
  5. Place in oiled baking pan and bake for 40 minutes. Check the center and it should spring back and be somewhat firm. It will rise very high and slightly brown on the top. If needed give it another 5 minutes.
  6. When done remove and cool for a few minutes before slicing.
  7. You can start your sauce/dip while the Egg Bake cooks away! These sauces can be used as dips or for topping your choice of Infused Egg Bake. All are mixed in one bowl and eaten at room temp except the Bella Italian Sauce. This should be cooked and served warm to pour over individual servings.
TODAY: Italian Sauce/Dip
  1. Place all ingredients in a sauce pan and heat for 30 minutes. Serve warm over Infused Italian Egg Bake . You can top it with grated parmesan or goat cheese if not avoiding dairy.
Recipe Notes

Just a note about freezing: Any of the juicy Infused Egg Bakes will retain water after thawed. Place it on a paper towel and lightly press to remove extra liquid before re-heating.

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