Whole 30 can be really difficult. The most difficult thing I found at times was the amount of time I spent cooking in the kitchen. Creating a breakfast bake each week was the true life saver to me making it through whole 30. They lasted perfect as left overs for 3 days and even better, it was one less meal I had to make every few days! I hope you love it just as much as I do!
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Whole 30 Breakfast Bake
This go to breakfast is easy, quick, dairy free, grain free, gluten free, and whole 30 approved!
Pre Heat oven to the broiler setting on high. While the oven is heating, cut and chop the potatoes (i keep the skin on white potatoes, you may remove as your preference), white onion and bacon. Also chop the green onion but set to the side.
Toss Potatoes in olive oil and season with salt and pepper
In a baking dish, add the potatoes, white onions, and bacon and add to oven until potatoes and bacon have started to brown
Once the potatoes and bacon are starting to brown, add your greens and eggs. For the eggs, I like to make a little "home" for the eggs by moving the mixture around forming a small hollow circle that I will be able to crack the egg into.
Add back into the over. You may add salt and pepper to the eggs before adding back into the oven. If you like a runny egg, I wouldn't cook more than 3-4 minutes. If you like a more well done egg, extend the time to 6-8 minutes. Again, keep your eyes on the food as the broiler can cook food very fast.
Once food is done, take out the oven, top with green onions and enjoy!