Whole30 Savory Breakfast Egg Bake
Start your mornings the Whole30 way with this hearty and nutrient-packed Savory Breakfast Egg Bake! Brimming with vibrant veggies like bell peppers, zucchini, and spinach, plus the bold flavors of garlic, sundried tomatoes, and compliant sausage, this dish is a protein-rich powerhouse that’s perfect for meal prep or serving a crowd. The creamy blend of eggs and coconut milk ensures each bite is tender and satisfying, while a touch of dried oregano and thyme adds depth to this wholesome casserole. Ready in just about an hour, this gluten-free, dairy-free, and paleo-friendly breakfast bake is your go-to solution for a deliciously balanced start to the day. Serve warm and garnish with parsley for a fresh pop of color!
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 medium onion
- 2 medium bell peppers
- 1 medium zucchini
- 2 cups baby spinach
- 3 cloves garlic
- 1 cup sundried tomatoes
- 12 ounces compliant sausage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13 inch baking dish with coconut oil.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Dice the onion and bell peppers, and slice the zucchini.
Add the onion to the skillet and cook until translucent, about 5 minutes.
Stir in the bell peppers, zucchini, and minced garlic, cooking until the vegetables are tender, about 5 additional minutes.
Add the baby spinach and cook until wilted, about 2 minutes.
Transfer the cooked vegetables to the prepared baking dish.
Add the compliant sausage to the same skillet, breaking it into crumbles. Cook until browned and cooked through, about 8 minutes.
Add the sausage to the baking dish with the vegetables.
Slice the sundried tomatoes and scatter them evenly over the sausage and vegetables.
In a large bowl, whisk together the eggs, coconut milk, salt, black pepper, oregano, and thyme until well combined.
Pour the egg mixture evenly over the vegetables and sausage in the baking dish.
Bake in the preheated oven for 30-40 minutes, or until the eggs are set and golden on top.
Remove from the oven and allow to cool slightly.
Garnish with freshly chopped parsley before slicing into portions.
Serve warm and enjoy!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2392 mg | 797% | |
| Sodium | 7463 mg | 324% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 55.7 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 627 mg | 48% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3314 mg | 71% | |
*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.
