The inspiration originally came from my auntie’s recipe that she would make for Charles every time we would visit Crowsnest Pass, Alberta where they live. It’s his favorite!
This recipe is a little different then her super cheesy and bread crumb recipe which makes my mouth water. But still does a great job recreating the deliciousness!
My first week of this Whole 30 is almost done, currently today is day #6, and I have been the worst at eating breakfast.
Prior to the Whole 30, I relied on a smoothie and a sugar laden (albeit super delicious) coffee with vanilla creamer for breakfast. I can’t imagine how high my blood glucose must have been each morning. But now on the Whole 30 where smoothies are frowned upon and I can’t have my sugary coffee creamer I now just don’t eat in the morning. Not good!
So today I made up this egg bake to have during the week to get me back into being excited in the morning to eat. I already have enjoyed 2 pieces, but the rest I plan on having with a side of avocado.
Okay, so now back to the recipe. I thought about actually naming this “Everything but the Kitchen Sink” Egg Bake. Just because what I used was fairly simple, but you can really add in anything! Get creative, try up different combinations, really anything works great in here. Could use spinach, sun-dried tomatoes, spice it up with some peppers, try anything.
This recipe is also meant to dirty the least amount of dishes as possible. So just mix everything in the casserole dish. If you are worried about it sticking – yes it will stick. I have tried to pre-grease the dish and mix everything in a bowl. But it still sticks to the dish. So now I just accept it and make my life easier with mixing it all in the casserole dish.
Browning the bacon and onion add a ton of flavor to the dish. I would really recommend doing this, it helps the whole dish come together. Same thing with the nutritional yeast, it adds a great cheesy flavour. But if you don’t have this on hand and don’t want to buy it, don’t worry, just add an extra teaspoon of salt to the eggs before baking.
So here it is all mixed together and ready to be baked!
And before you know it, everything cooks up perfect and it turns a great crispy brown around the edges. Just awesomely delicious!
And now for the recipe, try this one tonight and enjoy for it for breakfast anytime you need a quick high protein meal.
Yields 4 servings
15 minPrep Time
25 minCook Time
40 minTotal Time
- (1) 475 gram package bacon (double check the ingredients if on Whole30)
- 10 eggs
- 1 large onion
- 1 bunch kale (chopped into bite-sized pieces)
- 1/4 cup Nutritional Yeast (optional)
- 2 tbsp Flax Seed (optional)
- 1/2 tsp salt
- Preheat oven to 350*F
- Chop bacon into small pieces, either with knife or scissors. Cook in a skillet over medium-high heat until brown.
- While that cooks, break your eggs into your casserole dish. Whisk in the nutritional yeast (optional), salt and flax seed.
- When bacon is done, remove from pan, leave oil. Add in onion.
- Cook onion until very brown. Then add in kale.
- Cook kale until vibrant and wilted down to half the size.
- Add in with the eggs, mix well.
- Bake for 25 minutes, until brown. Serve and enjoy!
Let me know how yours turns out and if you get creative with your additions in the comments below!
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