Breakfast Bake

I love this breakfast bake. I make it in advance and enjoy it for several mornings.

1/4 cup olive oil

1 teaspoon salt

3 garlic cloves, minced

1 regular sized red onion, chopped

2 12oz packages frozen riced cauliflower, carrots and broccoli

6 pastured eggs

Black pepper

1 cup pecorino-romano cheese, grated

3/4 cup cassava flour

1 1/2 teaspoon baking soda 

In large (3 quart) sauté pan, heat olive oil, garlic and onion on medium heat and sauté for about 5 minutes. 

Add 2 12oz packages frozen riced cauliflower, carrots and broccoli, sprinkle with the 1 teaspoon salt and cook on medium heat for about 20 minutes, stirring several times.  You could certainly use fresh instead.

Take the pan off the heat, while you beat 6 eggs with a shake shake shake of black pepper.

Add eggs to vegetable pan. 

Mix in 1 cup grated pecorino-romano cheese

3/4 cup cassava flour

1 1/2 tsp baking soda. 

Cook in buttered oval corning ware (10*8*3, 2.8 liter) at 375* for 35 minutes.  

This yummy breakfast reheats nicely, so I make this large portion and eat it for a few days. Makes 8 meal servings.

This is an easy recipe to vary. If you don’t have time to cook the veggies on the stovetop, you can use the microwave. If you prefer other spices, change them. If you don’t have cassava flour, use a different one. You can substitute the cheese, but some blend into recipes better than others, and some melt better.

Happy day!