Whole30 Savory Breakfast Egg Bake

Jumpstart your mornings with this Whole30 Savory Breakfast Egg Bake—a nutrient-packed, dairy-free, and gluten-free recipe that's as delicious as it is wholesome. Brimming with vibrant veggies like bell peppers, zucchini, and baby spinach, alongside flavorful sundried tomatoes and compliant sausage, this egg bake is seasoned to perfection with aromatic herbs like oregano and thyme. Coconut milk adds a creamy texture, while a touch of coconut oil ensures every slice is irresistibly tender. Perfect for meal prep, this protein-rich breakfast casserole is ready in under an hour and serves up hearty portions to fuel your day. Garnished with fresh parsley and served warm, it’s a crowd-pleasing, one-dish wonder that ticks all the boxes for a Whole30 lifestyle.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a 9x13 inch baking dish with coconut oil.

Step 3

In a large skillet, heat 1 tablespoon of coconut oil over medium heat.

Step 4

Dice the onion and bell peppers, and slice the zucchini.

Step 5

Add the onion to the skillet and cook until translucent, about 5 minutes.

Step 6

Stir in the bell peppers, zucchini, and minced garlic, cooking until the vegetables are tender, about 5 additional minutes.

Step 7

Add the baby spinach and cook until wilted, about 2 minutes.

Step 8

Transfer the cooked vegetables to the prepared baking dish.

Step 9

Add the compliant sausage to the same skillet, breaking it into crumbles. Cook until browned and cooked through, about 8 minutes.

Step 10

Add the sausage to the baking dish with the vegetables.

Step 11

Slice the sundried tomatoes and scatter them evenly over the sausage and vegetables.

Step 12

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

Step 13

Pour the egg mixture evenly over the vegetables and sausage in the baking dish.

Step 14

Bake in the preheated oven for 30-40 minutes, or until the eggs are set and golden on top.

Step 15

Remove from the oven and allow to cool slightly.

Step 16

Garnish with freshly chopped parsley before slicing into portions.

Step 17

Serve warm and enjoy!

Nutrition Facts

Serving size	(1933.0g)

Amount per serving	% Daily Value*
Calories	2123.2

Total Fat 136.8g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 2392.1mg	0%
Sodium 7462.8mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 55.7g
Protein 133.3g	0%

Vitamin D 492IU	0%
Calcium 627.2mg	0%
Iron 20.6mg	0%
Potassium 3314.2mg	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: 58.2%

Protein: 25.2%

Carbs: 16.6%