I eat quite a few eggs a week, but have yet to get bored of them. I think, perhaps, it's because I always try to mix things up a bit. It's rare I scramble or fry them, favoring instead multi-portion dishes that I can enjoy for multiple breakfasts in a week.
I've shared two variations of cauliflower and egg bakes, but today wanted to share another recent experiment: making a "crust" of sweet potato. I didn't add any meat into the mix today, but there's certainly plenty of room for added protein here. You could also fiddle with the vegetables and seasoning.
I included a little Daiya non-dairy cheese today, sprinkling it over the top of the quiche just before baking. It's not paleo but is soy and nut-free and I occasionally pick it up when it's on special at Whole Foods. I note this just because you can see the "cheese" in the photo, and to offer up the suggestion (if you do dairy obviously "real" cheese would work as well).
1 tbs. olive oil
1 large or 2 medium sweet potatoes, peeled and cut into 1/4 inch cubes
1 tsp. cumin
1-2 tsp. chili powder
1 tsp. coriander
salt & pepper
1/2 cup coconut milk
2 thinly sliced green onions
2 cups chopped baby spinach
1 cup chopped mushrooms
minced cilantro and hot sauce to garnish (optional)
Preheat oven to 425.
Heat olive oil in a large skillet over medium heat. Add sweet potatoes and seasoning (cumin through salt and pepper), stirring to coat. Cook, stirring occasionally, for 10-15 minutes or until potatoes are starting to brown.
While the potatoes are cooking, combine eggs and coconut milk in a large bowl. Stir with a whisk and season with salt and pepper.
When potatoes are cooked to your liking, scatter green onions, baby spinach and mushrooms all over the top of them. Lower the heat under the skillet and cover it. Allow to cook until the spinach has wilted.
Pour egg mixture over vegetables. Bake at 425 for about 15 minutes, or until the middle is just barely set. Allow to cool slightly before serving; garnish to taste with minced cilantro and hot sauce, if desired.