Baked Breakfast Skillet

(PALEO)

I wholeheartedly believe that the easiest way to make breakfast, is with leftovers. It’s true isn’t it? It doesn’t matter what you eat for dinner, add an egg to it and you’ve got breakfast! This morning is the only day this week that my family has off together so I wanted us to all sit down and enjoy a nice breakfast, but didn’t want to spend all morning in the kitchen. Plus I wanted to fuel my family with a healthy ratio of protein, fat and carbs to get us through til lunch without any crazy blood sugar spikes (aka “hangry” episodes!). So I checked out the fridge, pulled out all the left over containers, and started chopping, sautéing, and baking stuff up. [Note to any AIPer’s: This is recipe contains eggs, so only try once you’ve successfully reintroduced them in your diet. ]

Recipe: Baked Breakfast Skillet

2 slices bacon
1/2 cup diced onion
2 cloves garlic
2 cups roasted veggies (I used broccoli, cauliflower and carrots)
4 oz baked salmon
10 pasture raised eggs
1 cup coconut milk
Sea salt and pepper to taste

Instructions:
For this skillet, I started by preheating the oven to 375′, and then sautéing two strips of bacon (all that we had left), onion and garlic over medium heat in my cast iron skillet.  Once the onions were translucent,  I tossed in all the leftover roasted veggies and grilled salmon. While that is heating, beat the eggs, coconut milk, salt and pepper together. Remove the skillet from heat, pour egg mixture over the top, and place in the oven. Cook for about 20-25 minutes, or until a knife comes out clean when inserted in the middle.

Enjoy!