A slightly sweeter cousin to my Go-To Breakfast Casserole, this is another easy breakfast/brunch recipe that is filling, nourishing, and quick to assemble – perfect for a weekend morning or even a busy weeknight dinner – and it makes great use of the delicious farm-fresh pastured eggs that the chickens bless us with every day. The salty and savory of the bacon, the fluffy of the eggs, and the slight sweetness of the apples and cinnamon make for a delicious, hearty, well-balanced combination.
2 apples, finely sliced
2 tsp cinnamon
¼ cup coconut milk
Salt and pepper to taste
1 cup cheddar cheese
Preheat your oven to 375, Cook your bacon until crispy, then crumble. Evenly spread your apple slices along the bottom of a greased (coconut oil is delicious!) 8×8 baking pan and sprinkle them with cinnamon. Next whisk together your eggs and coconut milk, along with your preferred amount of salt and pepper. Pour the egg mixture over the apples, then top with crumbled bacon and sprinkle with cheese. Bake for approximately 30 minutes, until the eggs are set. Cut into squares and serve. The squares are delicious with some mixed greens drizzled with olive oil and balsamic vinegar – which is exactly what we had at our house.
And is there a brunch-y dessert better than chocolate-dipped strawberries? I cannot think of one. Nick picked me up a block of chocolate as a treat (thanks, Sweetie!), and I decided to melt it and coat some fresh strawberries. The chocolate had a very high cocoa content, almost to strong for me to eat plain (I’m a 70% kind of girl), but it was absolutely perfect for coating fruit; when I paired this super-dark chocolate with the amazing natural sweetness of fresh, ripe strawberries I achieved the perfect balance of flavors, and avoided the sugar rush that comes with super-sweet milk chocolate desserts. I am all about achieving balance – in the salty sweet of my main course, the bitter-sweet of my dessert, and hopefully the busyness of my everyday life – at least I know that I have the nourishing meals covered!
I am sharing this recipe at Full Plate Thursday, Simple Lives Thursday, Cooking Thursday, Pennywise Platter Thursday, Frugal Food Thursday, The Grocery Cart Challenge Recipe Swap, Food Trip Friday, Frugal Friday, Fresh Food Friday, Foodie Friday, Friday Favorites, Foodie Friday, Seasonal Sunday, Savory Sunday, Foodie Wednesday, and Let’s Do Brunch.