Saturday mornings are a special time for us as a family. We love to start our weekends together with a nice, delicious breakfast to get us going. I have always had issues with milk products. In this recipe you will see that I use coconut milk (unsweetened). While vacationing last year we came across a brand of milk that was actually coffee creamer and I fell in love. It was rich, creamy and made my morning coffee a real treat. This became a staple for coffee in our house. So much so, that I began to share it with my husband and my friend Heather. And one day on our grocery trip (yes, while the kids were at science class) we found the creamer at Earth Fare. We then noticed that not only did they have coffee creamer but milk…unsweetened- plain, vanilla and TOASTED COCONUT!!! A dream come true! Our refrigerator is always stocked! I use this in my coffee, tea, baking, cooking and I don’t feel it imparts a coconut taste in my eggs. Which is wonderful! And NO SUGAR! YAY!
Dairy Free Breakfast Egg Bake
- 8 Large Egg
- 1/3 cup Almond cream cheese Kite Hill
- 1/3 cup Cheddar, shreds Daiya
- 2 whole Green Onions, chopped
- 1 medium Red pepper, diced
- 5 slices Ham, diced Plainville
- salt and pepper to taste
- 1 T cooking oil Thrive
- 1/3 cup Coconut milk, unsweetened Califia
Preheat oven to 375 degrees.
Grease 9 x 9 pan (I use a glass oval pan for mine).
In a mixing bowl add the eggs and cream cheese and milk. With an emersion blender mix well. If you don't have an emersion blender, no worries just use your blender.
In the glass baking dish place the cheese, green onion, red pepper, and ham and spread evenly over the pan.
Pour the egg mixture over the top of the vegetable, ham and cheese
Bake uncovered in the oven for 35 min. If the center is still soft cook for another 5 minutes. Each oven can very so some might take longer to set.