Whole 30 Breakfast Bake
They say breakfast is the most important meal of the day. And wouldn’t it be nice to start your day off with a delicious protein and veggie filled dish that you can simply warm up? Well, this Whole 30 Breakfast Bake is just that. We love prepping it on a Sunday for a delicious brunch and then enjoying the leftovers all week long. Spoiler alert: it takes EVEN better on Day 2.
Whether you’re needing easy breakfast ideas for your Whole 30 journey or just want to add some healthier recipes to your meal prep, this is your new go-to.
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What is Whole 30?
Whole 30 is a diet type that focuses on eliminating common foods for a 30 day period and then slowly reintroducing these to see how your body reacts.
“The Whole30 has been changing lives since 2009, when co-founder Melissa Hartwig Urban blogged about a 30-day dietary experiment that transformed her health, habits, and emotional relationship with food.
Since then, millions of people have changed their lives with the Whole30 program; eliminating cravings, improving energy and sleep, reporting an improvement in allergies, anxiety, chronic pain, digestive issues, skin conditions; and losing weight healthfully and sustainably.”
There are some simple Do’s and Don’ts for the Whole 30. Check them out here!
And, if you want to learn more about how the Whole 30 program was created and why certain foods are eliminated, check out the book “It Starts With Food”. Grab your copy here!
Whole 30 Breakfast Bake Recipe Tips
- Did you know you can have bacon during Whole 30? The caveat is you need to find a brand with no added sugar. Luckily, this is becoming more popular and easier to find. Check out a full list of Whole 30 compliant brands of bacon here.
- You can add all sorts of different veggies to this bake. Check out your local farmer’s market for what’s in season.
- You can make this with just egg whites to cut down on the fat if you’re looking for a macro-friendly recipe.
Whole 30 Breakfast Bake Recipe
- 12 eggs
- 1 handful fresh spinach
- 1 - 2 sweet potatoes
- 1 yellow onion
- 2 bell peppers
- 1 head broccoli
- 1 package bacon, whole 30 compliant
- salt and pepper to taste
- Fry or bake the bacon. Let cool.
- Preheat oven to 400 degrees. Spray a 9 x 13 pan with olive oil.
- Slice sweet potatoes into small discs (you can use a mandolin for even slices). Cut the discs in half so they are easier to eat. Arrange along the bottom of the pan so they form a base.
- Chop up the onion, bell peppers, and broccoli. Tear up spinach leaves. Crumble bacon into small pieces. Toss all in a large bowl and mix together.
- In another bowl, crack all 12 eggs and whisk together. Season with salt and pepper.
- Pour the egg mixture over the veggie mixture and gently stir together.
- Pour the entire egg and veggie mixture over the sweet potato base.
- Bake for 40 - 50 minutes or until eggs are firm.
- Cut into slices and enjoy! You can store leftovers covered in the refrigerator for up to 5 days.