@thecleanlifemama Whole30 Egg Bake

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    @thecleanlifemama Whole30 Egg Bake
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    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Your Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Preheat oven to 400
    2. Line a baking sheet with parchment paper
    3. Place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.
    4. While veggies roast, cook sausage in a pan
    5. Once sausage is cooked, add onion to the pan and cook until tender
    6. Add kale to sausage/onion pan and allow to cook for a few minutes
    7. Crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)
    8. Remove squash and peppers from oven.
    9. Layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion/squash/peppers /egg/coconut milk
    10. Bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.
    Recipe Notes

    Note: Frozen veggies will not work well in this recipe as they will produce too much water. Great to make on Sunday and slice for the week for an easy on-the-go breakfast.

    There is no Nutrition Label for this recipe yet.