Mouthwatering Italian Paleo Breakfast Bake

Allergens

Eggs, Nuts (Almond and Coconut)

Ingredients

• 6 large free
• range eggs
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 cup chopped sun
• dried tomatoes
• 1/3 cup grated parmesan cheese (Paleo
• friendly)
• 1/2 cup fresh basil leaves, roughly chopped
• 1/2 cup chopped spinach
• 1/4 cup diced red onion
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, sliced
• 1 tbsp olive oil

Instructions

1. Preheat oven to 350°F (180°C). Lightly grease a 9 inch baking dish with olive oil.
2. In a large bowl, whisk together eggs, almond flour, coconut flour, salt, and pepper until well combined.
3. Add sun dried tomatoes, parmesan cheese, basil leaves, spinach, red onion, cherry tomatoes, and Kalamata olives to the egg mixture, stirring gently to combine.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly before serving.

Chef’s Insight

Use high-quality ingredients to enhance the overall taste and experience.

Notes

Adjust seasoning according to personal preference. - Feel free to customize with additional ingredients or swap out those listed.