Sunday, November 29, 2015

Keto Paleo Blueberry Breakfast Casserole

I hope you've had a chance to try my last recipe for cheese, olive and onion bread.  It's a great variation of the original, but that doesn't mean the original isn't still useful.  Today's recipe will show you one of the things you can make using it.

I love this Breakfast Casserole for Sunday mornings, and especially when I have company for Brunch.  Since those of you following either Paleo and Keto plans don't eat a lot of fruit, this is a great way to indulge in some of those super healthy berries without overdoing it. 

If you're looking for more Brunch recipes, see my Brunch post here.

By the way, don't be surprised that this serves six.  It really does.  Unlike normal breakfast casseroles that are mainly bread ( which doesn't fill you up at all ) this Paleo bread has lots of almonds and eggs in it already before the extra eggs that are added to it, so you will find a sixth of this casserole is more than filling, even for the biggest eaters.  

Serve this with a side of bacon or sausage and it will be hours before you're hungry again.

Blueberry Breakfast Casserole

Keto / Paleo / Low Carb High Fat

serves 6

Ingredients :
1/2 loaf of Basic Paleo Bread, cut into cubes
1 cup frozen blueberries
5 large eggs
1 tablespoon vanilla
1 cup whipping cream or canned coconut milk
1/4 cup sweetener (honey, maple syrup, Stevia, etc. )
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions :

 Preheat your oven to 350'F. (This is the perfect size dish to make in a toaster oven.)

Grease a small baking dish with melted butter or coconut oil.  This will help a lot with clean-up later on. (I use a Pyrex 6 cup glass storage container. 8" x 6" x 2" high.  Not only is this the perfect size, it also comes with a lid for storing leftovers.) 

Put the cut up bread and the frozen blueberries into your baking dish.

Break the eggs into a large measuring cup. (This will make it easy to pour the batter.)

Add the vanilla, cream, sweetener and spices.

Now whisk until bubbles form on the surface. (You could also do this in a food processor or blender.)

Pour the egg mixture over the bread cubes and blueberries.

Bake for 40 to 50 minutes, or until the eggs are set.

Remove the casserole from the oven, put on a cooling rack or trivet, and let it stand for at least 15 minutes so it can set.

Divide into 6 and serve.  I like to offer a variety of toppings - blueberry puree, sugar-free syrup, and/or more whipping cream or coconut milk.

This is a great weekend breakfast dish.  You can either serve it right away or cut it into portions, put in freezer bags, and freeze for later.  To serve, eat either cold or heated for a few minutes in your microwave or oven. 

Blueberries are such a healthy fruit in so many ways, and splurging once a week on this delicious Blueberry Breakfast Casserole is a great way to make sure you get all the benefits while still sticking to your food plan. 

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


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