Egg Bread Dressing (Stuffing)
You can go the route of cauliflower for a dressing/stuffing, or you can make an Egg Bread Loaf, chop it up, season it and bake it!
1 chopped loaf of Savory Egg Bread
100 grams chopped celery
100 grams Chopped onion
100 grams chopped mushroom
1/4 cup Italian seasoning
1/4 cup granulated garlic
5 grams olive oil
1 cup water
2 chicken bouillon cubes
1.5 grams sea/pink salt
Sauté celery, onions, and mushrooms in oil until soft. Melt bouillon cubes in 1 cup hot water and add with seasoning to sautéed vegetables and simmer. Add Egg Bread and mix well.
Place in a baking dish and bake in oven at 350 degrees for about 15 minutes or until top is crispy.
Makes 6 servings
Per serving
Protein 18g
Net Carbs 9.8g
Fat 1.3g
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Egg Bread Stuffing
You can go the route of cauliflower for a dressing/stuffing, or you can make an Egg Bread Loaf, chop it up, season it and bake it!
Ingredients
Units
Scale
1 chopped loaf of Savory Egg Bread
100 grams chopped celery
100 grams Chopped onion
100 grams chopped mushroom
1/4 cup Italian seasoning
1/4 cup granulated garlic
5 grams olive oil
1 cup water
2 chicken bouillon cubes
1.5 grams sea/pink salt
Instructions
Sauté celery, onions, and mushrooms in oil until soft. Melt bouillon cubes in 1 cup hot water and add with seasoning to sautéed vegetables and simmer. Add Egg Bread and mix well.
Place in a baking dish and bake in oven at 350 degrees for about 15 minutes or until top is crispy.
Notes
Makes 6 servings
Per serving
Protein 18g
Net Carbs 9.8g
Fat 1.3g
Nutrition
- Serving Size: 6
- Fat: 1.3
- Carbohydrates: 12.1
- Protein: 18
