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A dish of a Whole 30 breakfast that can be made ahead

Whole 30 Breakfast Bake Recipe

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Wouldn't it be nice to start your day off with a delicious protein and veggie filled dish that you can simply warm up? This Whole 30 Breakfast Bake is it.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 12 servings
Calories 138
Author Lindsay Viker


  • 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.
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  • 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.


You can make this with just egg whites to cut down on the fat if you're looking for a macro-friendly recipe.


Calories: 138kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 112mg | Potassium: 466mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9190IU | Vitamin C: 73mg | Calcium: 69mg | Iron: 2mg