Whether you’re looking for a new go-to egg bake recipe for the holidays or simply looking for something tasty to whip together on a Saturday morning, this egg bake will do the trick!
As I’m writing this, it’s the Saturday morning before Easter… Which might be why I’ve got egg bake on the brain. Does your family always have egg bake for holidays? Mine never did growing up but now that we live in the Midwest, it’s like egg bake central. You have probably heard the stereotype about hot dish in the midwest too… It’s real. People love the stuff. And, if you come here and try some, you’ll love it too. The only downside is that these classic comfort foods aren’t usually compliant with paleo, gluten-free, or other clean-eating dietary lifestyles. Thank the lawd for the internet, amiright?!
The recipe is pretty simple — just requires a few minutes of chopping and sauteeing before it all comes together and pops in the oven. Eric and I include some cheese in our diet, so that’s why there is some parmesan included. If you don’t eat cheese, you can obviously skip that ingredient. If you do eat cheese, load it up baby! Same goes for the bacon. If you wanna add more veggies like some greens, go for it! There are no rules here. :)
Hope you enjoy!
Clean-Eating Egg Bake
Serves 2-4 Total time: about 45 mins
Mostly suitable for paleo/gluten-free diets. Easy to adapt based on your needs.
1/2 cup sweet potato (chopped into small cubes)
1/2 cup bell pepper (chopped into small pieces)
1/4 cup red onion (diced)
1/4 cup unsweetened/unflavored non-dairy milk (we like cashew milk best!)
1 tablespoon coconut flour
1/4 teaspoon baking powder
salt, pepper & Italian herb blend
optional toppings shown in pictures:
*2-3 slices uncured bacon, cooked and chopped into bits (skip if meat is not in your diet; uncured breakfast sausage is yummy here too)
*1/4 cup parmesan cheese (skip if cheese is not in your diet)
1. Preheat oven to 400°F; chop veggies as noted above; generously grease 8×8 inch square baking pan with coconut oil.
2. If planning to use bacon as a topping, go ahead and cook the bacon, then set aside.
3. Sautee sweet potatoes, bell peppers, and onions together in leftover bacon fat or in coconut oil and a pinch of Italian herb blend (ie: basil, oregano, sage, rosemary, etc). Cook veggies until just tender (the oven time will finish the cooking) and set aside.
4. Combine eggs, non-dairy milk, baking powder, and coconut flour in a bowl and whisk until frothy and well combined. It’s ok if there are a few lil chunks of coconut flour here.
5. Spread prepared veggies out evenly into greased baking pan, then pour the egg mixture over top. Sprinkle with some more herb blend, salt and pepper, and parmesan if your diet includes cheese.
6. Carefully place in the oven and bake for 25-30 mins or until edges are lightly browned and pulling away from the pan and the center is cooked thoroughly.
7. Remove from oven, sprinkle extra toppings on as desired and enjoy!
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