Paleo Savory Breakfast Egg Bake

Start your day the paleo way with this irresistibly hearty and wholesome Paleo Savory Breakfast Egg Bake. Packed with nutrient-rich ingredients like sweet potato, baby spinach, and red bell pepper, this gluten-free, dairy-free breakfast casserole combines creamy coconut milk and perfectly whisked eggs for a light yet satisfying texture. Infused with aromatic garlic and dried thyme, this dish brings a burst of flavor to every bite. With just 15 minutes of prep time and a quick bake in the oven, it’s an easy, meal-prep-friendly option for busy mornings. Perfect for feeding a crowd or meal-prepping for the week, this paleo-friendly egg bake pairs beautifully with a fresh side salad or a dollop of guacamole for an extra layer of indulgence.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and dice the sweet potato into small cubes. Set aside.

Step 3

Chop the red bell pepper and onion into small pieces. Mince the garlic cloves.

Step 4

Heat the coconut oil in a large skillet over medium heat.

Step 5

Add the diced sweet potato to the skillet and sauté for about 5-7 minutes or until they begin to soften.

Step 6

Add the chopped onion, sliced mushrooms, and red bell pepper to the skillet. Cook for another 5 minutes until the vegetables are softened.

Step 7

Stir in the minced garlic, cooking for an additional 1-2 minutes, until fragrant.

Step 8

Add the baby spinach to the skillet and cook, stirring frequently, until just wilted. Remove from heat.

Step 9

In a large bowl, whisk together the eggs, coconut milk, salt, black pepper, and dried thyme until well combined.

Step 10

Grease a 9x13-inch baking dish with a little coconut oil.

Step 11

Evenly spread the sautéed vegetable mixture on the bottom of the baking dish.

Step 12

Pour the egg mixture over the vegetables, ensuring it covers everything evenly.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the egg is set and the top is lightly golden.

Step 14

Remove from the oven and let cool for a few minutes before slicing.

Step 15

Serve warm and enjoy your Paleo Savory Breakfast Egg Bake as a satisfying and hearty start to your day.

Nutrition Facts

Serving size	(1090.8g)

Amount per serving	% Daily Value*
Calories	1143.2

Total Fat 74.6g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1491.9mg	0%
Sodium 3243.6mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 28.2g
Protein 57.1g	0%

Vitamin D 320IU	0%
Calcium 385.7mg	0%
Iron 12.8mg	0%
Potassium 1715.3mg	0%

*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.

Source of Calories

Fat: 56.8%

Protein: 19.3%

Carbs: 23.9%