Easy Breakfast Bake (dairy free)

 

This is a new recipe I came up with a few weeks ago.  I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work.  This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped.  It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches.  With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months.  My 2 boys loved this and I plan on making it often!

Easy Breakfast Bake

1 pound breakfast sausage or bacon

1 tsp. garlic, diced small

1 onion, diced

1 red pepper, diced

2 large zucchini, shredded on a box grater and squeeze out extra liquid

12-14 large eggs

1/2 cup canned coconut milk or heavy cream

1 tsp salt

1/4 tsp black pepper

1 tsp. Italian seasoning (optional)

Crumble and brown breakfast sausage in skillet over medium high heat until cooked through.  If using bacon - cut into pieces and cook through.  Remove meat from pan and drain on paper towels.  

Remove all but 1 TBS of the grease from the pan and add onions and peppers.  Cook 5-7 minutes over medium heat. Add garlic and cook another minute. 

While veggies are cooking shred zucchini on box grater.  Place into clean kitchen towel and squeeze firmly until some liquid is removed  it usually isn't a ton but this helps the eggs from being too spongey.

In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well.  

Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine.  Add in the egg mixture and swirl around with fork to mix everything together.  Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.

Grain Free Chocolate Chip Cookie Skillet

I'm trying to loose the extra baby weight so naturally I've been baking more then I should.  Baking is my happy place and during this time of social distancing I seem to be needing to go to my happy place more then usual...mostly because what the heck else am I going to do?  My 2 year old son loves to cook with me.  If I am in the kitchen making something it usually takes about 5 seconds before you can hear him dragging his kitchen helper stool out of the pantry to come help his Momma.  He helped me make this recipe - his favorite part to measure was the chocolate chips of course.

We bought a delicious chocolate chip cookie dough cupcake after lunch on Sunday and after dinner I wanted more - so we made this instead.  A little less bad for you, but still so tasty!  I took one bite and then realized it was so good I was going to have to share the recipe...so that explains the big bite missing in all my pictures.

Grain Free Chocolate Chip Cookie Skillet

4 TBS unsalted butter (can use coconut oil if you want it to be dairy free)
1/4 cup + 2 TBS coconut sugar or brown sugar
1/8 tsp salt
1 tsp vanilla extract
1 egg
1 cup almond flour
1/4 cup tapioca flour
1/4 tsp baking soda
1/3 cup chocolate chips

Preheat oven to 350 degrees. Heat butter in an 8" skillet over medium heat.  Cook until the butter is browned but not burnt.  Remove from heat and stir in sugar, salt and vanilla - stir until smooth.  Allow to cool for 5 minutes.  Whisk in the egg until smooth.  Add flours and baking soda - stir until smooth.  Add in chocolate chips and stir to combine.  Smooth out dough.  Bake 10-12 minutes until set around edges but still gooey in the middle.  Cool slightly before eating.  Serves 1 or many - your call 😉  Can also be doubled and made in a larger skillet.

Gluten Free Zucchini Bread Pancakes

Has it really been almost a year since I shared a recipe?  I spent most of 2019 being pregnant and wasn't coming up with new recipes as much as I usually do.  I'm back at it now that my baby is in my arms and not my belly!  If you have been following my blog you know by now that I have an unhealthy obsession with real maple syrup...really, it is out of control.  If I can find something to be a vehicle for maple syrup you better believe I'm going to make it!  I started following a food blog called "The Natural Nurturer" this past year, I have loved most of the recipes I have tried from her.  She tries to cram veggies into as many things as she possibly can.  She has a really great apple and carrot pancake recipe that we love and I decided to try and find a good recipe for zucchini pancakes as well.  This is a recipe I have played around with a few times and I think I finally got it right!  Let me know if you try it out.

The base is ground oats and almond flour which results in a wonderfully textured pancake.  There is a hefty amount of shredded zucchini in them as well!  My 2 boys love them...and I'm a huge fan as well!!  I have made these as waffles as well and they are equally as delicious!

Also mad props to food stylists.  Haha placing a zucchini next to the pancakes was the best I could do.  #momlife

Gluten Free Zucchini Bread Pancakes
Adapted from the Roasted Root

1 cup almond flour
1 cup ground oats or oat flour (just grind oats in a blender or food processor)
1 tsp. cinnamon
1 TBS ground chia or ground flax seeds
2 1/2 tsp baking powder
1/2 tsp salt
2 scoops collagen peptides (optional)
2 eggs
1 cup milk (I used unsweetened almond, but you can use milk of choice)
2 tsp vanilla
2 TBS maple syrup
1 1/2 cups shredded zucchini (place in towel and squeeze out extra moisture after shredding)

Whisk together almond flour, oats, cinnamon, seeds, baking powder, salt and collagen.  Add in remaining ingredients except zucchini and stir to combine.  Add in zucchini and stir until well combined.  Cook on well oiled pancake griddle or frying pan.  Can also be made as waffles.  Serve with maple syrup and lots of grass fed butter.  Store leftovers in refrigerator - reheat in toaster oven.