Paleo Savory Breakfast Egg Bake
Start your day with the ultimate Paleo Savory Breakfast Egg Bake, a nutrient-packed dish that blends wholesome ingredients for a flavorful feast. Featuring creamy coconut milk and rich coconut oil, this egg bake is elevated by vibrant vegetables like sweet potatoes, baby spinach, red bell pepper, and mushrooms, all seasoned with garlic and aromatic dried thyme. Quick to prep and simple to bake, this gluten-free and dairy-free recipe is perfect for meal prep or a weekend brunch. With its hearty texture and savory taste, it’s a satisfying way to fuel your morning while sticking to clean eating principles. Serve it warm and enjoy a protein-rich breakfast that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cups coconut milk
- 2 tablespoons coconut oil
- 1 medium sweet potato
- 2 cups baby spinach
- 1 medium red bell pepper
- 1 medium onion
- 2 pieces garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup sliced mushrooms
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the sweet potato into small cubes. Set aside.
Chop the red bell pepper and onion into small pieces. Mince the garlic cloves.
Heat the coconut oil in a large skillet over medium heat.
Add the diced sweet potato to the skillet and sauté for about 5-7 minutes or until they begin to soften.
Add the chopped onion, sliced mushrooms, and red bell pepper to the skillet. Cook for another 5 minutes until the vegetables are softened.
Stir in the minced garlic, cooking for an additional 1-2 minutes, until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, until just wilted. Remove from heat.
In a large bowl, whisk together the eggs, coconut milk, salt, black pepper, and dried thyme until well combined.
Grease a 9x13-inch baking dish with a little coconut oil.
Evenly spread the sautéed vegetable mixture on the bottom of the baking dish.
Pour the egg mixture over the vegetables, ensuring it covers everything evenly.
Bake in the preheated oven for 25-30 minutes, or until the egg is set and the top is lightly golden.
Remove from the oven and let cool for a few minutes before slicing.
Serve warm and enjoy your Paleo Savory Breakfast Egg Bake as a satisfying and hearty start to your day.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1492 mg | 497% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 28.2 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1715 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
