Paleo Breakfast Bake
The morning of the hike in Yosemite my sister, cousin, and I woke up at 1:30 am (yes, we actually did sleep a few hours before we left to hike that early), left her house at 2:00 am, and got to the trail head and were hiking at 4:40 am. After hiking all day we finished our hike at about 3:30 pm, grabbed food and got back to my cousin’s house after 9:00 pm.
That was a FULL day of life. Needless to say, we were exhausted and I proceeded to pass out the second my head hit that pillow.
I wake up early anyway, no matter what, all the time, and the next morning I rose at 6:30 am. Slightly rested, pretty thirsty, slightly hungry, and feining coffee, I made my way into the kitchen. After approximately 30 minutes of trying to figure out her coffee machine (stupid fancy kitchen equipment) I had a steaming up ‘O Joe in my hands and the perfect after-hike recipe to make for breakfast.
That is how my morning proceeded and after another hour, breakfast was mine. Protein-rich, flavorful, Paleo breakfast for replenishing a body after a long day and short night [sleep].
Post-Hike Paleo Breakfast Bake
[Paleo. Gluten-free. Dairy Free. Easy]
Makes 6 servings in an 8×8 glass Pyrex baking dish.
- 6 eggs
- 1/4 lb leftover turkey burger, crumbled (um… from our dinner the night before) or any meat desired (leftovers, breakfast turkey sausage, tofu, anything- even more eggs)
- 1/4 cup mushrooms, sliced (about 4 mushrooms)
- 3 tbsp onions, roughly chopped
- 1 tsp each, salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- goat cheese (optional for topping)
Heat oven to 350 degrees.
In a large bowl, combine all the ingredients (except cheese), folding gently to incorporate all. Pour into a greased 8×8 glass Pyrex baking dish and sprinkle the top with goat cheese, if using.
Bake for 45 minutes. Serve and devour. With coffee.
Couldn’t be any easier, could it? Well, except you do have to chop a few things… and figure out how to work those all-in-one grind and roast coffee makers. Ug, not a fan.