What happens when onions, eggs and bacon are all you have in the fridge? You invent Eggy Onion Breakfast Bread! I could’ve simply served all three separately on a plate, I suppose, but where’s the fun in that? This breakfast bread has crumbled bacon worked into the grain/nut-free dough, and is topped with caramelized onions. It’s a simple concept, but turned out much better than expected. The sweetness of the onions paired with the salty, savory bread is everything I want for breakfast. The only finicky thing is the roasting of the onions prior to baking… I’ll make this again when I have a batch of browned onions pre-made, which will cut down on prep time quite a bit. I’ve had my eye on this slow-cooker method of cooking onions for quite a while, I think the results would be a perfect starting point for this breakfast bread (I’ll use the leftovers to make many more of these).
This Eggy Onion Breakfast Bread has crumbled bacon worked into the grain/nut-free dough, and is topped with caramelized onions.
- Preheat oven to 350° F. Line an 8" square cake pan with parchment paper, set aside.
- Warm the coconut oil in medium skillet over medium heat. Thinly slice the half onion into thin rounds, and cook in the skillet for approximately 10 minutes or until browned, flipping once to cook evenly.
- Transfer to a paper towel-lined plate, let cool.
- Combine the coconut flour, salt, baking soda and cream of tarter in a medium mixing bowl.
- In a small mixing bowl, whisk the eggs with the crumbled bacon, olive oil, and coconut milk or water.
- Stir the wet ingredients into the coconut flour mixture, then spoon into the parchment paper-lined pan.
- Press the cooked onions into the top of the batter, then cook in the preheated oven for approximately 1 hour or until browned around the edges and cooked through.
- Top with sliced green onion and serve warm.