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The Real Food Academy
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(786) 395-0355
Cafe Phone
(786) 953-8585
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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.

Sprouted Bread Bake with Avocado

A bake using healthy alternatives like, spinach, avocado and sprouted bread
Course Breakfast
Cuisine healthy, Vegan, World Cuisine
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Author Chef Maria Cummins

Ingredients

  • 10 eggs divided (make sure you buy organic ones)
  • 2 cups milk lactose free
  • 1/2 tsp salt
  • 1/2 teaspoon black pepper
  • 6 slices bacon nitrates & hormones free
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup Asiago cheese finely shredded
  • 10 slices Ezekiel sprouted bread toasted cut in chunks
  • 1 10oz Spinach chopped, frozen thawed and drained
  • 1 avocado sliced

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking pan.
  • Cook bacon on the oven until brown Drain/wipe fat from pan.
  • Chop bacon in small pieces and set aside.
  • Separate 4 egg whites and add them to 4 whole eggs, whisk with milk, salt and pepper in a mixing bowl.
  • 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.
  • Bake for 35-40 minutes.
  • 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.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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