June 19, 2018
This week I am so excited because we are about to head off on our Europe trip to France and Greece! Honestly I cannot tell you how excited I am to stuff my face full of cheese, pastries and wine. For the past month I’ve been fantisising about all the food I’m going to be able to eat when I get over there, and now the time is almost upon us! It’s been so long since I’ve had a croissant and soon I will be in the land of them, and don’t even get me started on the wine!
I really can’t wait to be able to share all my European adventures with you when I get back, but I won’t be able to post recipes while I’m over there because, let’s be honest, I’ll be too busy stuffing my face to cook a meal. So for my avid readers I can only promise that there will be so much more to come when I get back, so watch this space! I know I’ve been a bit low on the posts lately as I haven’t been drinking wine, so Ella’s Wine Time has been a bit quiet. But never fear, because I am hitting the French wine regions hard when we are over there, and I will definitely be sharing my favourite spots with you!
Anyway, enough about my holiday because I still have a few more days of work to get through! This week I wanted to share with you one final Whole30 recipe (I promise when I get back to post no Whole30 for a little while, it’s just that this is all I’ve been eating) which is one that I have been eating for breakfast every week. Sadly on Whole30 it can get a bit boring at breakfast time because you can’t have any of the fun things like bread, peanut butter, smoothies, milk, cheese…I could go on but it’s making me sad. So you end up eating a lot of eggs, and it is something that you can get sick of. As an alternative you can just have meat like you would any other meal, but something about this option didn’t sit well with me. So I decided eggs it was!
My friend that I was doing it with was cooking up a feast every morning to keep things interesting, but I am a massive meal prepper especially because I go to the gym, so I needed something that I could cook at the start of the week and enjoy Monday to Friday so I didn’t have to think. So I came up with a bit of a recipe that I ended up using for the whole time once I tweaked it, and even now I am still enjoying for breakfast each morning. It is super easy to prepare and is something so quick and tasty to eat in the mornings when you are on the run! It’s also packed full of veggies so gives you a really tasty way of getting your greens in, and who doesn’t love that?
- 6 eggs
- 1 tsp cayenne pepper
- salt and pepper, to taste
- 1/2 brown onion, diced
- 3 cloves garlic, minced
- 1 handful fresh parsley, chopped
- 1 handful fresh basil, chopped
- 2 handfuls baby spinach leaves, roughly chopped
- 1 handful kale, roughly chopped
- 1 zucchini, grated
- 1 capsicum, diced
- 1 punnet cherry tomatoes, sliced
- 100 grams button mushrooms, diced
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Preheat the oven to 180C (350F). Line a deep baking dish with baking paper and set aside.
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In a bowl, beat together the eggs, cayenne pepper and salt and pepper.
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In a large bowl, place the brown onion, garlic, parsley, basil, spinach leaves, kale, zucchini, capsicum, tomatoes and mushrooms once everything is chopped and grated. Mix to combine.
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Pour the egg mixture over the vegetables and stir until the vegetables are evenly coated with the egg mixture. Pour into the baking dish and even out with the back of the spoon, ensuring that the egg is evenly distributed throughout and there are no dry vegetables.
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Place in the oven and bake for 40-45 minutes, or until the top of the egg bake is golden.
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Remove from the oven and allow to cool before slicing into even pieces - I cut it into 15 pieces with 3 pieces for each day of the working week.
What I love most about this recipe is that you don’t need to follow the ingredients I have above. This is a true everything but the kitchen sink recipe meaning that you can just add whatever you have on hand to the mix. It’s a great way to use up vegetables you have that need to be used and I really think the more veggies you chuck in the better it tastes. Personally I’ve made a few versions of this but I love adding in the cherry tomatoes and mushrooms for a bit of extra flavour, but you can really put anything in and it will still be delicious!
This recipe is really easy to make and the perfect thing to whip together on a Sunday afternoon so you are all set for breakfast for the week. I absolutely loved having all my breakfast meals sorted so I didn’t have to think about it each morning, so I’ll definitely be doing this moving forward as my breakfast go to. It is so healthy and delicious, especially when you chuck your bake in the microwave for a minute or so when you get in to work! You could just as easily eat this on the run because the slices are super easy to eat and bind together really well.
I’ve loved learning all these new recipes on Whole30. Although I have been cooking a lot more, it is gems like this that minimise the time spent in the kitchen and actually make your life easier! It also shows that using simple ingredients can pack a lot of flavour without having to add cheese or other delicious things.
I have to say though, as much as I have been enjoying this breakfast bake, I am seriously looking forward to our holiday. Bring on the croissants!
Until next time, happy eating!
Ella xx
Michael Lutes
This sounds really great, especially for someone who lacks a desire to cook a breakfast before work. Just want to check, can it be sliced and stored in the frig after it has baked? That wasn’t quite clear in the recipe. Thanx for this great idea! Especially for someone who should eat breakfast, dislikes cereal, and doesn’t want to cook every morning. Have a great trip to Europe! Kudos!
Ella Eats
Hi Michael, thanks so much for reaching out! I slice up my Breakfast bake and place it in individual plastic wraps for the whole week so I can just grab it and go when I need it! It lasts the full week fine, and I just zap it for 30 seconds in the microwave before eating 🙂 Hope this helps with your breakfast, I know the feeling and this breakfast bake has made mornings so much easier for me!