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breakfastbite-jpgbreakfastbite-jpgbreakfastbite-jpgezekiel-bread-bake-ingredients We all love a good breakfast casserole but feel too guilty afterwards!  Here’s a recipe that you may want to consider preparing on a Sunday or a rainy day. Using sprouted Ezekiel (Flax or Sprouted 7 Grain) spinach and avocado would add nutrients into this delicious dish and you’ll be a bit less guilty.

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Sprouted Ezekiel Bread Bake with Avocado
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Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Cook turkey bacon on the oven until brown Drain/wipe fat from pan. Chop bacon in small pieces and set aside.
  3. Separate 4 egg whites and add them to 4 whole eggs, whisk with milk, salt and pepper in a mixing bowl.
  4. Spread spinach into the bottom of the prepared baking pan; top with bacon, toasted bread chunks pour egg mixture and sprinkle Monterrey Jack cheese and Asiago cheese over egg mixture.
  5. Bake for 35-40 minutes.
  6. In a small skillet cook the remaining 2 egg one a time. Remove egg mixture form the oven and add the 2 fried eggs on top of egg mixture. Garnish with the sliced avocado. Serve hot.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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