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Whole30 Breakfast Bake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: Whole30
Servings: 5 people
Author: Ella Eats
Ingredients
  • 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
Instructions

  1. Preheat the oven to 180C (350F). Line a deep baking dish with baking paper and set aside. 

  2. In a bowl, beat together the eggs, cayenne pepper and salt and pepper. 

  3. 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.

  4. 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. 

  5. Place in the oven and bake for 40-45 minutes, or until the top of the egg bake is golden. 

  6. 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.