I’ve been wanting to come up with some new breakfast recipes because I hear my readers saying how tired they are of eating eggs for breakfast. Personally, I never get tired of eggs. I’m not sure why, really–I just love ’em.
This recipe was inspired by this carb and sugar-laden one from Better Homes and Gardens. Their recipe has 39g of carbs per serving, but mine has 4.75. Not even comparable! Mine packs all the taste, too. I stumbled across this yummy looking dish on Pinterest at about 3 a.m. and was just dying to get in the kitchen and make it low carb, sugar free and grain/gluten free. My results were great. I got it on the first try. Really!
If you like, serve this topped off with a little bit of my maple caramel sauce. It practically dances on your tongue like a tango in your mouth.
Who needs bread when you’ve got grain free flours to stand in its place? This low carb breakfast will please everyone. I guarantee it!
Makes 8 servings. 4.75g net carbs each.
Ingredients
- 1 C almond flour
- 1/4 C coconut flour
- 1/3 C golden flaxseed meal
- 3 T whey protein powder (I use Jay Robb)
- 3 eggs
- 1 C unsweetened almond milk
- 1/3 C melted coconut oil or avocado oil
- 3 T sweetener (I used Swerve)
- 1 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 1/2 C unsweetened almond milk
- 1/2 C heavy cream
- 1/2 C sweetener (I used Swerve)
- 4 eggs
- 1/8 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1 tsp. vanilla extract
- 4 oz. (half a brick) cream cheese, cubed and cold
- 1 C blueberries, fresh or frozen (if using frozen, rinse and thaw them first)
Instructions
- Preheat oven to 350 and prepare the bread first. In a medium bowl, whisk together all the dry ingredients (almond flour, coconut flour, flaxseed, whey protein, sweetener, baking powder, xanthan and cinnamon) until they are evenly distributed.
- Add in the eggs and mix well until they are well incorporated and a thick dough forms. Add in the almond milk, oil and vanilla and stir vigorously until well mixed and a smooth but still rather thick batter is formed.
- Pour the batter out onto a large cookie sheet (with edges) lined with a Silpat or parchment paper. Take the back of a spoon or a spatula and carefully drag it along the top of the pile of batter, flattening it into a relatively even sheet that takes up the majority of the pan (depending on size). This should be about 1/2 inch thick in most places.
- Bake the bread on the middle rack for about 20-25 minutes or until you can see it getting slightly golden. Remove and let cool ten minutes, then drag a sharp knife in both horizontal and vertical rows across the sheet of bread to make cubes of baked bread that are 1/2 - 3/4 inch squared. Once you've done that, carefully use a pancake flipper to move under neath them and "toss" the bread squares into a pile. You want to ensure that they are properly separated, so pick apart pieces where the bread is sticking to other pieces of bread.
- Set the bread squares aside and prepare the toast batter. In a medium bowl, whisk the eggs from your remaining ingredients until they are smooth and yellow and the white proteins have broken down and no longer stick to your whisk.
- Pour in heavy cream, almond milk, vanilla, sweetener, cinnamon and nutmeg and whisk vigorously until smooth. Set aside.
- Grease a casserole dish (approx. 8 x 8 or 9 x 9 will do) on bottoms and sides. Place half of the bread squares evenly in the bottom of the dish. Top those bread squares with half of the cubed cream cheese and blueberries, evenly distributing both.
- Top with the remaining bread squares and follow with more cream cheese and blueberries, then whisk your batter liquid one last time and pour it evenly over the top of the casserole, taking care to soak every piece of bread you can.
- Bake the casserole for 20 minutes while covered with aluminum foil, then bake an additional 20 minutes. Allow to cool for 10 minutes before slicing and serving. Enjoy.
