Low Carb Egg Bake with Blueberries and Cinnamon

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Blueberries

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 2 tbsp Butter

Found on theysmell.com

Description

Ingredients

• 6 large eggs
• 2 tbsp softened butter
• 1 tsp vanilla
• ½ cup blueberries (or ¼ cup depending upon taste)
• ½ tsp cinnamon (you could probably double this if you like cinnamon)
• 1 tbsp coconut oil

Directions

• Preheat oven to 375 degrees.
• In a 8 - 9 cast iron skillet (or any oven-proof skillet), heat coconut oil over medium heat.
• In a medium bowl beat eggs, butter, cinnamon and vanilla together with a hand mixer until combined and fluffy (about 1-2 minutes).
• Pour egg mixture into heated pan and allow bottom to cook slightly (about 2 minutes). Gently drop blueberries into egg mixture and place pan in oven. Cook for 15-20 or until cooked through and browned on top (but not burned).
• Remove from oven and allow to cool slightly.
• Serve