Sunday Morning Lovin’!
I am a big fan of things that make me feel special and pampered, especially on the weekend, like wearing big fuzzy slippers, a good book and something scrumptious to eat. This is why I absolutely adore this recipe. It’s delicious and requires very little time to make. There is also the added bonus of the lovely rosemary aroma that wafts through the house as it bakes. Love it!
One of the things that make this egg bake so special is the unusual flavor combinations and the texture. Adding coconut flour gives it body and almost a cake-like bite. I ate mine out of the ramekin, but you can pop yours right out and eat it like a muffin. The rosemary, orange zest and ginger meld together with the hint of vanilla giving the eggs a flavorful and refreshing backdrop to the fresh blackberries. Think savory and sweet. Trust me, these flavors work!
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Did I mention that this is super easy to make with very little prep time? Most of it is thrown into the blender. We ate them up fast, but next time I might make a double or triple batch and see how they freeze for a quick weekday treat as well. Not only will I add these into my Sunday rotation but I know for sure I will be making them the next time I entertain for brunch.
I could easily see changing up the herb and berry combinations as well, perhaps blueberries with thyme or strawberries with lemon verbena and a splash of balsamic vinegar. This is a versatile recipe that could be made without berries if they simply are not in season. Fun additions to the herby backdrop could be shredded chicken with jalapenos or tomatoes and olives just to name a few. It makes me want to whip up another batch!
| Servings: servings |
- 5 large eggs
- 1 tbsp butter (melted)
- 3 tbsps coconut flour
- 1 tsp grated fresh ginger
- 1/4 tsp vanilla
- 1/3 tsp fine sea salt
- zest of 1/2 an orange
- 1 tsp fresh rosemary (chopped fine)
- 1/2 cup fresh blackberries
- Preheat oven to 350 F and grease four ramekins.
- Place all of the ingredients except the fresh rosemary and blackberries into a blender and process about one or two minutes on high until the mixture is completely combined and smooth.
- Add the rosemary and pulse a few times until rosemary is just combined.
- Divide the egg mixture between the four ramekins and add blackberries to each ramekin.
- Place the filled ramekins on a baking sheet and bake for fifteen to twenty minutes until the egg mixture puffs and is cooked through.
- Cool on a rack a few minutes before indulging. Can be eaten in or popped out of the ramekins. Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Hi. I’m a bit confused about this recipe. Is it supposed to be a sweet dish? Is the texture e a quiche or a cake?I want to serve it for Christmas breakfast with peameal bacon. What should I put with it ? a fruit? Muffins? Just coffee? Please help.
Thanks
Valerie
It’s a mix between a quiche and a souffle. It’s a mildly sweet dish usually eaten at breakfast :). If you’re trying to keep it low carb, I would avoid most fruit or muffins. I think it would contrast well with some bacon and coffee or tea, but that’s about it. It’s a standalone dish!
This is a cool change up for breakfast. I loved the texture and never would’ve thought to mix in blueberries. My only recommendation is to add more salt – and make a double or triple batch to make the effort worthwhile.
I made and froze these for eating at a later date. And while not quite as good as fresh, they are perfectly fine and great for a quick morning breakfast. I am thinking for a variation, using lemon zest in place of orange zest, and adding cinnamon and blueberries (in place of ginger and blackberries and rosemary). I think there could be endless subs — raspberries and cacao nibs?
All those ideas sound delicious! Don’t mind if we use them for inspiration for future egg bake recipes? 🙂
Please do. The blueberry lemon was nice, btw.
Can these be made ahead and frozen to reheat later? I’m wondering if the consistency will be off when reheating due to the high egg content. Thanks!
If you mean bake them all and then freeze what portions you didn’t use, then I think that should be alright! If you do that, let us know how the consistency is. We’ll update the recipe so others will know freezing works.
Is the salt component correct for this recipe? I thought it was a lot when I was making the recipe up. But it was sooooo salty … inedible salty! Can you please check, because I think it would have been lovely otherwise.
It’s a total mistake! Not 3 tsp, but 1/3 tsp. So sorry about that! We hope you’ll make these again and they’ll turn out even tastier 🙂
Thanks! Will give it another try soon.