Making breakfast or brunch for a crowd? We’ve got you covered!
Don’t waste time scrolling through Pinterest trying to find something new and fresh. Jump straight to this all-time favorite breakfast hit…
The simple truth. Just put a fresh twist on a all time breakfast favorite! Scrambled eggs.
This dish will be ready in 30 minute and will feed a large group. Not to mention it will last up to a month in the freezer. That’s a total win in my book! What about the ingredients?? You can substitute what every meats and veggies you want. Today we created ours with a BLT twist. The egg, which had amazing flavor from the coconut oil and butter.
Coconut oil is perfect to add into each meal you make! It doesn’t just add flavor, but it’s packed full of health benefits. Coconut oil is known to boost energy and help with blood pressure and blood sugar in those with diabetes.
Spinach, packing all those vitamin, rich with iron and helps to reduce blood pressure. Whatever satisfies your family when it comes to adding greens to a dish, make it happen! From spinach to kale, maybe some beet greens or top off with some micro greens.
Don’t leave out the good fats!!! Add that BACON!! It doesn’t just add flavor, but good fats are never a bad thing. Most of all, I love the twist of a little heat. If you like to a little spice in your life, top of this dish with some crushed red pepper flakes. Not to hot, but just enough to bring all the flavors together.
Not a fan of scrambled eggs?? That’s OK. Check out some of our other egg recipes that are promised to NOT disappoint.
EASY BREAKFAST CASSEROLE (DAIRY-FREE)
Oven Scrambled Eggs
Ingredients
- 12 eggs
- 2.5 tablespoons melted ghee butter can be used 2.5 tablespoons coconut oil
- salt to taste
- pepper to taste
- 1 Tablespoon red pepper flakes optional
- 1/2 cup cold water
- Handful of spinach
- 5 slices bacon crumbled
Instructions
- Cook bacon on sheet pan for 20 min on 425 degrees and flip after 10 minutes. Combine 12 eggs and 2.5 tablespoons of melted ghee and 2.5 tablespoons coconut oil to your blender and with salt and pepper to taste. When its all combined, add the cold water and mix well ( I do all my mixing in my blender).
- Reduce oven temperature to 375 degrees. Cook the eggs for 30 minutes stirring at 5 minutes, 10 minutes, 20 minutes and 25 minutes. Take out of the oven at 30 minutes. Once the eggs are finished cooking, break them up with a spatula and dump into a strainer being sure to continue to stir gently . If the eggs sit in water too long they will start to turn green. If you have a few eggs that turn green they are still OK to eat, that is just from the moisture. Finally, stir in your bacon, spinach, and red pepper flakes.
Notes
- You can always replace ghee for butter.
- This recipe will feed 12 if doubled
- This dish will freeze up to a month