Eggy Onion Breakfast Bread

• Gluten free
• Paleo

• Meat

  • 4 pieces Bacon, cooked and finely chopped

• Produce

  • 1 Green onion
  • 1/2 Onion

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/2 cup Water or coconut milk

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1 tsp Cream of tarter
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 2 tbsp Olive oil

Found on freshplanetflavor.com

Description

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cream of tarter
• 4 eggs
• 4 pieces of bacon, cooked and finely chopped
• 2 tbsp olive oil
• 1/2 cup water or coconut milk
• 2 tbsp coconut oil
• 1/2 onion
• 1 green onion, thinly sliced

Directions

• Preheat oven to 350° F. Line an 8 square cake pan with parchment paper, set aside. Warm the coconut oil in medium skillet over medium heat. Thinly slice the half onion into thin rounds, and cook in the skillet for approximately 10 minutes or until browned, flipping once to cook evenly. Transfer to a paper towel-lined plate, let cool. Combine the coconut flour, salt, baking soda and cream of tarter in a medium mixing bowl. In a small mixing bowl, whisk the eggs with the crumbled bacon, olive oil, and coconut milk or water. Stir the wet ingredients into the coconut flour mixture, then spoon into the parchment paper-lined pan. Press the cooked onions into the top of the batter, then cook in the preheated oven for approximately 1 hour or until browned around the edges and cooked through. Top with sliced green onion and serve warm.

Nutrition