So here's the weird thing about me. I pretty much never make breakfast for myself in the morning - but I'm always having a homemade breakfast.
How does that work? Because I'm a breakfast bake addict.
You see, my mornings are usually pretty short on time. I've got to get up, get Jesse breakfast and lunch, eat breakfast myself, do my bible study, workout, have a shower and get ready, plan the day ahead and that usually all has to be done before 8:30am (though Jesse is usually out the door at around 7:30).
Because my mornings are pretty hectic, I never like to spend too much time on breakfast for myself, but I want to make sure I have something healthy and delicious so I make up big batches of breakfast bakes and freeze them (taking them out of the freezer the night before so they're ready to top with peanut butter in the morning!) - but sometimes I run out of breakfast bakes unexpectedly and that's when single serve breakfast bake recipes are born :P
This breakfast bake is super simple to make and jam packed with protein so it will fill you up and get you ready for a busy day ahead and it can be whipped up in minutes.
We'll sometimes mix in some frozen strawberries or blueberries for some extra flavour or top it with peanut butter/almond butter/coconut butter or a mix of cream cheese with a dash of maple syrup for a healthy breakfast "frosting".
Best of all, the recipe is easily adapted if you're not a protein powder fan too!
So let me share the recipe with you! >>
High Protein & Low Carb Single Serve Breakfast Bake Recipe
low fat, gluten free, high protein, grain free option, clean eating friendly, sugar free
2 tbsp (15g) coconut flour
1/2 tsp baking powder
2 egg whites (1/4 cup/60 grams - we use Simply Egg Whites)
1/4 cup (60g) unsweetened applesauce
1 tsp vanilla extract
If you like things sweet: Add 1-2 tsp maple syrup/honey/sweetener of your choice.
Optional: mix through some fruit/chocolate chips/nuts or whatever you fancy!
- Preheat your oven to 180C/355F
- Grease and/or line a single serve baking dish or ramekin and set aside. (We used two mini bundt tins for one batch - you may find you need to spread the mixture across two dishes if they're small as this recipe makes a generous portion!)
- Mix together all of your ingredients to combine and pour into your prepared baking dish.
- Bake for 15-20 minutes or cooked through and golden and a skewer inserted into the middle removes clean.
- Top with whatever toppings you desire! You can eat it immediately or if you want to make it in advance your cooked breakfast bake will last for 2-3 days in the fridge in an airtight container or zip lock bag. You can also freeze your finished breakfast bake in an airtight ziplock bag where it will keep for a couple of months!
- We used unflavoured brown rice protein powder for this recipe and didn't add any additional sweetener (as we don't like things super sweet and were smothering ours with PB!), however, if you use a sweetened protein powder you probably won't want to add the additional sweetener mentioned in the ingredients.
- Top with whatever your heart desires! We love smothering ours with PB however, you could also add a frosting like topping by mixing cream cheese with a dash or maple syrup or topping your creation with a drizzle of melted chocolate or maple syrup or whatever you feel like at the time!
But tell me, when it comes to breakfast do you like to keep it simple or whip up something fabulous?
What does your morning routine usually look like?