This is a great make ahead breakfast dish that was adapted from a Whole Foods recipe. It’s easy to assemble, delicious, and filling. It’s even perfect for camping if you make it in a cast iron pan or dutch oven that can be put on a campfire. The berries, maple syrup, and nutmeg provide vitamins, minerals, and several phytonutrients including antioxidant, anti-inflammatory anthocyanins and quercetin. The eggs and bread bring protein to this meal along with vitamins A, D, and B12, plus choline and selenium.
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4-6
Ingredients
- Coconut oil
- 8-10 slices of gluten free sandwich bread
- 1 cup of fresh or frozen blueberries
- 1 cup of fresh or frozen raspberries
- 7 large eggs
- 1 ¼ cup coconut milk
- ½ cup maple syrup
- 1 tsp ground nutmeg
Steps
1
Preheat the oven to 350 ℉. Oil a 13 x 9 inch baking dish, large cast iron skillet, or dutch oven with coconut oil.
2
Lay the bread slices along the bottom of the baking dish overlapping and pressing the slices to form a solid bottom layer.
3
Evenly distribute the berries over the top of the bread.
4
Whisk the eggs in a large bowl. Add the coconut milk, maple syrup, and nutmeg, whisking till well blended. Pour the egg mixture over the berries. Bake for 45 minutes or until golden brown and set.
Let the dish rest a few minutes before eating. Cut into large squares and use a small square spatula or large spoon to serve. Top with a drizzle of maple syrup or a dusting of powdered sugar if desired.
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