Whole30 Baked Scrambled Eggs
Start your day with a nutritious and delicious twist on breakfast: Whole30 Baked Scrambled Eggs! This easy-to-make recipe is packed with protein-rich eggs, creamy coconut milk, and a vibrant medley of fresh veggies like spinach, red bell pepper, cherry tomatoes, and onion. Sautéed to perfection and then baked in the oven, this dish delivers a fluffy, flavorful result that’s both dairy-free and Whole30-compliant. With minimal prep and only 30 minutes of baking time, it’s perfect for meal prep or serving a crowd. Serve warm, slice into portions, and pair with a leafy salad or avocado slices for a wholesome, satisfying start to your morning. Ideal for clean eating enthusiasts, this recipe proves that healthy breakfasts can also be flavorful!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces large eggs
- 0.5 cup coconut milk
- 2 cups fresh spinach
- 1 unit red bell pepper
- 1 small onion
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup cherry tomatoes
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with a little olive oil or cooking spray.
Crack the eggs into a large mixing bowl and whisk them together with the coconut milk until well combined. Set aside.
Dice the red bell pepper and chop the onion into small pieces. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper to the skillet. Sauté for about 5 minutes or until they start to soften.
Add the spinach to the skillet and cook for an additional 2-3 minutes, until the spinach is wilted.
Remove the skillet from the heat and let the vegetables cool slightly. Add them to the bowl with the whisked eggs.
Season the egg mixture with salt and black pepper, and stir in the halved cherry tomatoes.
Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is slightly golden.
Let the baked scrambled eggs cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 324 mg | 7% | |
*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.
