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Nov 03

Recipe: Sweet Potato & Asparagus Eggbake

Since I had Declan I have embraced the challenge of eating a healthy, protein-rich breakfast while trying to mend a waking, hungry baby. What’s my solution? I make some sort of vegetable-based eggbake on the weekend so I am ready to slice, reheat and eat each weekday.

Use this recipe for inspiration – I change up the ingredients each time.

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Ingredients

  • 12 organic eggs (pasture-raised preferred)
  • 1 small carton of cage free egg whites (I do this to optimize the macro-nutrient ratio of the meal)
  • 2 small sweet potatoes, sliced in cylinders
  • 1 bushel of asparagus, chopped in 2 inch pieces (trim the ends)
  • 1 cup sliced mushroom
  • 2 cups spinach
  • 1/4 cup vegetable broth (gluten free)
  • 1/2 tsp baking soda
  • 1 bushel of fresh parsley
  • salt/pepper
  • coconut oil**

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Method

Grease a Pyrex 9×13 (size of cake pan) with coconut oil. I do this by using a sandwich bag as a “glove” and scooping the oil out of the jar.

Preheat oven at 375F.

Layer the sliced sweet potato in the pan, then top the sweet potato w/ chopped asparagus, mushrooms and then spinach.

In a bowl whisk the eggs, egg whites, baking soda, salt and pepper, fresh parsley and vegetable stock.

Pour the egg mixture over the vegetables. Bake for 50-60 minutes, or until there is no liquid in the center. I usually test the “doneness” by poking a toothpick in the middle.

*If you want it to be more moist, I recommend adding 1/4-1/2 cup of organic heavy cream and/or some shredded cheddar cheese.

**Science-based information on the perks of coconut oil.