Three summers ago, while camping on the Murray River with our family I came up with this recipe for a savoury breakfast bake. You see I live with a caveman and he loves meat and eggs, so what better way to make him happy than with this bake. You can serve it for lunch or dinner with some vegetables or a salad. 

This savoury breakfast bake is a cross between a pie, burger and a sandwich and its so yummy too. Great to slice up for lunches or picnics, does anybody have time for picnics these days? Not to mention that it’s grain, gluten and dairy free too. Suitable for Paleo as well.




1 cup Minced (ground) Meat, either Beef or Pork and Veal
2 – 3 Spring Onions, Green, part only, sliced finely
2 slices Bacon, sliced thinly
1 medium Tomato, cored and diced
Pinch Chilli Flakes
1 teaspoon Dried Oregano
Pinch Sea Salt
Pinch Black Pepper
1 clove Garlic, crushed or garlic Infused Olive Oil (optional)


4 Eggs
1/4 cup Cassava Flour
1/2 cup Almond Flour
1/4 cup Almond Milk, or any plant based milk
1/2 cup Non Dairy Cheddar Cheese Shreds ( I use Bio Brand)


Preheat oven to 190 degrees celsius.

In a medium bowl add mince meat, spring onion, bacon, tomato, chilli, oregano, salt, perpper and garlic.  Mix to combine.  Mixture will be crumbly and thats how we want it.

Put mixture into baking paper lined loaf tin and set aside.

In a large bowl combine eggs, cassava flour, almond flour, almond milk and cheese. Whisk with a fork until well combined.  Pour mixture over mince in loaf tin.

Bake for 35 – 40 minutes or until golden and set.

Remove from oven and set aside for 2-3 minutes.

Remove from loaf tin and slice thickly.


Serves 2-4