Breakfast Bake - Whole30 + Paleo!

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I call this the Breakfast Bake because I don't like the word "casserole." It's the perfect addition to any morning and a great meal prep recipe for those who want an easy, nutritious breakfast without all the effort.

The beauty of this bake is that it's highly versatile. Chop up your favorite veggies and meats to throw in and make it your own. When it's done, top it with your favorite fresh herbs like cilantro or basil. Highly recommend topping with hot sauce and cilantro for some extra flavor!

Doing the Whole30?

To make the breakfast bake Whole30 compliant, make sure all of your meats are sugar free. I use Butcher Box sugar free breakfast sausage and bacon. I've also used Nature's Rancher Sugar Free bacon and Wellshire Farms Sugar Free Dry Rubbed bacon.

For the milk, I find that original flavored Nutpods add the perfect creaminess without adding any unwanted flavor. You can also use any other compliant nut milk. I don't recommend coconut milk unless you want a coconut flavor with your eggs.

Whole30 Breakfast Bake

• 1/2 red bell pepper (diced)

• 1/2 orange bell pepper (diced)

• 1 medium yellow onion (diced)

• 1 tsp avocado oil

• 1 lb sugar free ground breakfast sausage

• 6 strips sugar free bacon (cut into small bits)

• 12 eggs

• 3/4 cup original nutpods (or any compliant non-dairy milk)

• 1 handful arugula or spinach

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp red pepper flakes

• 1 tsp oregano

• fresh chives (for garnish)

1. Preheat oven to 400 degrees.

2. Heat avocado oil in a large pan.

3. Saute red pepper, orange pepper, and onion until soft.

4. Transfer peppers and onion to a 9x13 baking dish.

5. Add ground sausage and bacon bits to pan and cook until browned.

6. Discard the extra fat from the cooked meat.*

7. Transfer ground sausage and bacon to the baking dish.

8. Lightly toss arugula or spinach in the warmed pan until soft. Transfer to baking dish.

9. Stir all ingredients in baking dish until evenly dispersed.

10. In a separate bowl, whisk 12 eggs, milk, and all seasonings except chives until combined.

11. Pour egg mixture into the baking dish evenly. Turn dish side to side to until evenly dispersed.

12. Top with chives before baking.

13. Bake for 25-30 minutes, or until eggs are cooked through in the middle.

*I'm normally ALL for keeping the extra fat in any dish, but this one is the exception. If you don't drain the excess fat from the meat, the eggs won't cook as nicely in the oven. You can always save the fat in a jar and use it to cook other skillet recipes!