I am a momma on the go so to really be successful at this Whole30 thing I have to be incredibly prepared which means so.much.food.prep.
One of my go to breakfast options has been this easy egg bake. I prep it on the weekend and it’s an easy breakfast at work or quickly at home while my oldest child is debating with me about why slippers are an appropriate wardrobe choice in the snow and my youngest is brining me the same book to read for the 4,356th time.
I used a 9×13 pan which gives me more than enough for the week even when I’m sharing with the kids.
This week I used regular uncured bacon but I actually prefer turkey bacon or sausage. All of them work.
I also used 3 peppers, yellow, orange, and red.
I whisked together 10 eggs, a half cup of almond milk, added the precooked bacon and peppers then I added some salt and pepper to taste. I went easy on the salt but crazy with the black pepper. You could really get creative here and add other seasonings or veggies. That’s what I love about this, you can customize it anyway you want by tossing a few more things in.
I then baked it for roughly 30 minutes at 350°F and done! You want to make sure the middle isn’t runny before you remove it. If it is, leave it in the oven a few more minutes.
I then used pre-portioned it out so I could just grab and go in the mornings. I’m guessing by mid month I’m going to need more creative breakfast ideas but for now this is working!
Easy Egg Bake
10 organic eggs
3 bell peppers (or veggie of choice)
5 slices of pre-cooked bacon (or meat of choice)
1/2 cup organic unsweetened almond milk
Salt & Pepper to taste
Preheat oven to 350°F
Whisk together eggs, milk, salt and pepper. Add in peppers and bacon. Pour into a 9×13 greased pan (coconut oil) stir to make sure veggies and meat are evenly distributed.
Bake for 30 minutes or until center is no longer runny. Cool and serve alone or with a side of homemade salsa or avocado.
What are your favorite Whole30 breakfast recipes?