This recipe has quickly became one of my favourite breakfasts! If you can get your hands on one of those glass baking dishes (9 by 5) that comes with a lid, a batch of these squares can last you for a week and no extra dishes (Woo-hoo! That’s always a bonus).
I created this recipe with the cooler months in mind. You need something rich and grounding to battle the cold weather. Let me share with you how this breakfast idea is the perfect way to boost your immune system and keep comfort food cravings at bay.
This recipe will start your day off right-with a good serving of filling fibre from all the vegetables ingredients.
Almond flour is a great source of calcium (this is one way of getting strong bones dairy-free).
Mushrooms are great for stimulating white blood cell production, strengthening your immune system.
Eggs are a great source of protein that gives you sustained energy.
Ginger, garlic and cumin are carminative which means they warm up your digestion and keep bloating away.
Let’s get started!
Sweet & Savoury Breakfast Squares
You need something rich and grounding to battle the cold weather. This breakfast idea is the perfect way to boost your immune system and keep comfort food cravings at bay.
1 hr 5 min
6 large eggs
1 cup almond flour
1 small sweet potato, dice into small chunks (yields ~2 cups)
1/4 cup onions, diced
1 cup baby carrots, diced
1 (8 oz.) box of cremini mushrooms, quartered
1.5 tsp pink himalayan salt
1/4 tsp cumin
1/2 tsp ginger powder
1 tsp garlic powder
1 tsp turmeric
1 tbsp coconut oil
Preheat the oven to 375F.
Add 1 tablespoon of coconut oil into a large skillet and set it beside your chopping board.
Dice the onions, sweet potatoes, carrots and mushrooms into small chunks and add them into the skillet as you chop.
Take the veggie-filled skillet to the stove and cook on medium heat for 15 min, stir occasionally until all the veggies are soft (poke the sweet potatoes to test if they are fork-tender). Set aside to cool.
Whisk together the seasonings, eggs and almond flour in a large mixing bowl. Combine well.
Transfer the cooked vegetables to a 9'' by 5'' baking dish (mine is from anchor and it holds 11 cups/2.6 L).
Pour the egg/almond flour mixture over the vegetables. Mix with a spatula to make sure the egg mixture is evenly distributed in the baking dish.
Bake for 40-45 min until there's no liquid in the centre and the surface looks golden brown.
Divide the baked content into 12 equal portions by slicing a knife through your giant breakfast square.
Keep refrigerated in an air-tight container for up to 5 days
My anchor glass baking dish is a great time-saver. It doubles as the food container and comes with a lid!