companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Wednesday, December 8, 2010

Bacony Breakfast Bake

Yummy breakfast today, and too cute if I do say so myself. This breakfast bake is made from coconut flour, bacon, cheese and egg. What's more to love? These can be baked in individual casseroles, like my cute ones above, or in a standard casserole dish. I baked the rest in a stoneware loaf pan. They can also be muffins. Very versatile.

I baked the bacon this morning. That is a nice activity for a cold day. Two full cookie sheets full--almost two pounds. One sugarfree bacon and one regular, thick sliced. I love doing bacon that way because there is less mess and no grease popping on my face. The strips stay flatter too. I use my kitchen shears to chop the bacon once it has cooled. So easy. Now if I can get the leftovers into a freezer bag before I nibble them all away!

This dish is not really like a quiche. It is similar to a savory muffin, but not quite that either. That's why I chose just to call it a bake. Everybody liked it and asked me to fix it again. I am pretty sure the leftovers will freeze well for a quick hearty breakfast or lunch another day. I may just have to adapt this one to be a Multiply Meal!

Bacony Breakfast Bake

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.
This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.
Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit The official release date is 11/11/11, so pre-order now for a discount.

Because the coconut flour makes this more breadlike, it really reminds me of the breakfast casseroles I used to make with a bread base. The coconut flour adds a slight sweetness, almost like a polish kolache. Very nice. I am thinking the egg base would be excellent with sausages too.


Joan said...

I can see lots of possiblities with this recipe!!

I think I will adapt this one somehow to use ground beef. green chilies and cumin to make it lower sodium for me.

Thank you Lisa!

Unknown said...

I bake bacon on a rack situated over foil lined baking sheet. This way bacon grease drains off naturally and is collected on the foil. Bacon comes out crisp and dry and you can either discard grease when it cools down or put it in a plastic container and refrigerate for later use.

Retta said...

I made it! Yummy and versatile.

I didn't have quite enough bacon, so used some already cooked diced chicken, threw in some green onions (I figured the chicken was milder than bacon, so needed the flavor boost) and it was great!