Egg Breakfast Bake
Updated: Jan 6
The whole month of August, every Monday I will be sharing a new recipe or collection of PFC balanced meal ideas to help make following a real food template as easy and attainable as possible!
When making the switch to a PFC balanced way of eating, most people struggle with breakfast. It's always a mad rush to get out the door and ready for the day, so who has time for breakfast, let only a healthy one?!
That's where this versatile egg bake comes in. You can make it ahead, and eat off of it for the week! Plus, any leftovers can be frozen, and you can customize it to suit your family's preferences.
Add 1/2 an avocado on top, and you have the perfect PFC balanced meal that will keep you satisfied until lunch and off the blood sugar roller coaster!
Egg Breakfast Bake
1 cup meat of some sort (could be cooked ground turkey/beef/chicken/pork or leftover diced chicken – I would recommend 1lb cooked ground pork!)
1-2 Tbsp Coconut Oil
2 tsp sea salt, divided
1/2 tsp garlic powder
1 tsp pepper, divided
Vegetables of choice – about 2-3 cups (can be flexible with what you like!)
1 cup spinach
1 onion diced
1 pepper diced
1 package sliced mushrooms
Preheat oven to 350. Line a 9x13 pan with parchment paper
Saute veggies of choice in a large skillet with 1-2 TBSP coconut oil OR butter. Cook until tender. If the meat is raw, cook along with. Add 1tsp sea salt, ½ tsp garlic powder, and ½ tsp pepper. If it is already cooked, add it the last minute or two of cooking to heat through. Let this mixture COOL for about 5-10 minutes
In a large bowl, crack all the eggs and add about 1 tsp sea salt and ½ tsp pepper. Whisk them together
Fold in gently the meat/veggie mixture into the eggs and pour into the pan
Bake 20+ minutes or until the center is set (I cook 20 minutes and then check every 5 minutes until it’s done in the center)
Enjoy fresh, keep in the fridge for up to 5 days, and/or cut into pieces and freeze for later use!