Recipe: Bacon and Leek Egg Bake (from go grain-free)

September 30, 2012 · 13 comments

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Leeks belong to the Allium vegetable family. They have a flavor similar to onion or scallion and similar nutrition profiles. I particularly like them with eggs. This recipe is for the cutest baked egg muffins with a lot of flavor. The bacon is essential to making the dish rich and savory. So satisfying. The use of the ramekins give it a very cute shape — great for grabbing a quick breakfast or snack!

Leeks

Leeks are full of nutrition. They contain lots of vitamin A, C, E, and vitamin K as well as calcium, magnesium, phosphorus, sodium, potassium and folate.

Folate is present in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant. Folate is a key B vitamin for supporting the cardiovascular system, because it helps keep levels of homocysteine in balance. High levels of homocysteine are a risk factor for many cardiovascular diseases. For people at risk for heart disease, homocysteine should routinely be measured in the blood.

As with other Allium family vegetables, leeks have high concentrations of polyphenols. These anti-oxidants play a direct role in protecting our blood vessels and blood cells from oxidative damage from free radicals.

When working with leeks, be sure to wash thoroughly under running water. Separate the layers and inspect for any gritty dirt that may be hiding there.

Bacon

Bacon is the second best food source of vitamin D when it comes from pastured hogs. However, conventional bacon is not at all healthy and I do not recommend eating it. I recommend you find a source for bacon that has no nitrates in it, is not sugar cured and most importantly, is from pigs that are raised in a humane manner. This means that they are allowed to rut around trees and shrubs and are out in the sunshine most of the time.

The vitamin D that they manufacture from skin exposure to the sun, remains in their fat. This is why lard is so high in vitamin D. Don’t be afraid of lard. When it is from a healthy animal, living the life it was intended to live (outdoors and on pasture), it is the perfect fat for cooking eggs and of course, bacon grease is the most flavorful.

Bacon and Leek Egg Bake

Ingredients

 

Equipment

 

Instructions

  1. Preheat oven to 350 degrees F
  2. On the stove top cook the bacon in a skillet
  3. Clean the leeks thoroughly by separating the layers under running water
  4. Chop off most of the green part and chop the rest into small pieces
  5. When the bacon is cooked remove to a paper toweled plate
  6. Add the chopped leeks to the pan and cook until soft, then put aside
  7. Grease the ramekins with coconut oil or other fat – or even any extra bacon grease
  8. In a bowl whisk the 8 eggs until combined
  9. Add the coconut cream or milk, salt and pepper and cooked leeks and whisk
  10. Divide the egg mixture into the 4 ramekins evenly
  11. Crumble ½ slice bacon on top of each ramekin
  12. Place the ramekins on the cookie sheet and into the oven
  13. Bake for 25 minutes or until eggs are golden and set in the middle
  14. Remove the egg from the oven and cool for a few minutes
  15. Remove egg from ramekin, garnish and serve
  16. These may be kept in the refrigerator for 2 days

Prep Time: 20 minutes
Cook Time: 25 minutes
Easy

This is another recipe from go grain-free.

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 This post is shared at: Melt in mouth Monday, Monday Mania, Barnyard Hop, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Mommy Club, Gluten Free Wednesday, Sustainable Ways, Real Food Wednesday, Creative Juice Thursday, Keep It Real Thursday, Simple Lives Thursday, Eat make Grow, Pennywise Platter, Full Plate Thursday, Gluten Free Friday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Foodie Friday, Seasonal Celebration

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{ 9 comments… read them below or add one }

1 Lauren @ Empowered Sustenance October 1, 2012 at 8:36 am

I love bacon and leek together! But I have yet to find a sugar free, natural bacon. The one from my local farmer is cured with salt and maple syrup. Do you have any suggestions?

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2 Jill October 1, 2012 at 9:19 am

Hi Lauren,
US Wellness sells an amazing bacon without any sugar at all. I also get bacon from my farmer who cures it with honey powder.

Reply

3 Randy October 1, 2012 at 10:04 am

Just tried these and one word comes to mind…FANTASTIC!!!!!!

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4 France @ Beyond The Peel October 1, 2012 at 9:18 pm

perfect little egg bites for a quick breakfast or lunch or dinner for that matter. Love the recipe Jill. I look forward to trying it out.

Reply

5 Simplee Sue October 2, 2012 at 10:21 am

Oh, these look good, especially, for being healthy. I like healthy. Thank you for the recipe.

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6 Heidi October 3, 2012 at 12:31 am

I love leeks. Sounds like a yummy combination. I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

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7 mjskit October 3, 2012 at 10:18 am

I love leeks and who doesn’t love bacon! What a delicious breakfast!

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8 April @ The 21st Century Housewife October 4, 2012 at 12:44 pm

These bacon, leek and egg bakes look and sound delicious, and it’s great they are grain free as well. I love leeks, and I was interested to read just how good for us they really are!

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