Paleoish Baked Eggs with Ricotta


I am ALWAYS looking for make ahead breakfast ideas now that I'm trying to stick to mainly eating dairy free. I've made these amazing egg cups before, I've made smoothie packets and I've prepped breakfast hash but reheating scrambled eggs never turns out right for me.


A few weeks ago, I was at the lakehouse with friends and made a breakfast sandwich bar with croissants, bagels, prosciutto, bacon and a very simple egg casserole that was ricotta, eggs, whole milk and parmesan cheese. It was so delicious that I decided to try and make it just as creamy and yummy but pretty much dairy free! You guys, I've served these to my kids and my husband and they have NO idea it's not the original version!


So if you're trying your darnedest to cut out the dairy and the grain, or even if you aren't, I promise you'll love these baked eggs. The best part is that I can make them at the beginning of the week, stick them in the fridge and then scoop out a little bit each day for breakfast (or lunch). It reheats like a charm.


INGREDIENTS :


8 eggs

1 can full fat coconut milk

2 tablespoons sea salt

1 tablespoon oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne *optional*

a generous amount of freshly cracked pepper


10-15 cherry tomatoes, halved

8 oz almond milk ricotta such as Kite Hill (*see note)

Everything but the Bagel Seasoning



DIRECTIONS :


Preheat oven to 350. Grease a pie plate with oil of your choice (I use coconut oil spray).


Empty coconut milk into a large mixing bowl. Blend well with hand blender. Add eggs, sea salt, oregano, paprika, cayenne if desired, and freshly cracked pepper. Whisk by hand until nice and fluffy.


Pour egg + milk mixture into prepared pie plate. Scoop out dollops of ricotta cheese around the pie plate. Arrange cherry tomatoes around the dish as well. Sprinkle a bit more sea salt and cracked pepper over the top.


Bake for 40-50 minutes, until cooked through and set. Add Trader Joe's Everything but the Bagel Seasoning on top. Slice and serve alone or with toast + avocado.


*Author note : Kite Hill makes a great almond milk ricotta, but it can be pricey. Danielle Walker has a good recipe if you are up for making your own.


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