NANCY CHEN

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easy breakfast egg bake

Nancy Chen

It’s finally fall, guys! That means I’m ALL about baking, warm dishes, and roasted fall veggies. I’ve also been trying to get back on the meal prep train — after I got back from NYC, I’m trying to save some money and cook as much as I can.

So here’s this amazingly easy breakfast egg bake. It takes under an hour and involves minimal prep. It’s perfect for making at the beginning of the week and eating all week, or for bringing along to a potluck brunch (those are SO fun).

Whole30-approved (Melissa actually gave me the inspiration from my Whole30 interview with her a couple of years ago) and Paleo, it’s a hearty breakfast you’ll feel good eating.

Easy Breakfast Egg Bake

time: 45 minutes-1 hour | serves 10-12 | Paleo, gluten free, grain free

Ingredients

  • 12 free-range eggs (I used Nellie’s Free Range — they’re Certified Humane and a B Corp company!)

  • 1 carton sliced organic butternut squash (you can also use rounds or 1 whole butternut squash and slice it yourself)

  • 2 cartons Clever Foodies Farmer’s Basket veggies (you can also use 2 cups spinach, 1/2 cup sun-dried tomatoes, 1 green pepper, 1 cup broccoli, 1 cup chopped kale instead — but click here to see if they’re near you!)

  • 1/2 cup full-fat coconut milk (I used Califia Farm’s unsweetened almond milk creamer with coconut cream instead)

  • 1 lb 100% grass-fed ground beef (I used ButcherBox)

  • 10 organic Brussels sprouts, chopped

  • 1/8 cup nutritional yeast

  • Himalayan sea salt, black pepper, crushed red pepper, cayenne pepper, turmeric (to taste)

  • 1 tsp coconut oil or avocado oil for greasing the pan

Directions

  1. Grease a 9x13” dish with oil of choice. Place butternut squash in the pan and sprinkle with sea salt. Bake for 15 minutes at 400 deg F.

  2. While the squash is baking, brown the ground beef and veggies in a large pot. Break up an large pieces and cook until meat is browned but still a little pink inside. Add Himalayan sea salt, black pepper, cayenne pepper to taste.

  3. Layer the meat and veggies on top of the butternut squash.

  4. In a separate bowl, whisk eggs, coconut milk, nutritional yeast, sea salt, turmeric, black pepper together. Pour evenly over the beef and squash.

  5. Place back into the oven for another 30-45 minutes, or until cooked through and puffs up at the top.

  6. Let cool, top with crushed red pepper flakes, and enjoy! I love eating mine with avocado.

This post was sponsored by Nellie’s Free Range Eggs and Scrambles by Clever Foodies. I’m honored to work with brands I know and trust, and thank YOU for supporting this blog!

You can find Nellie’s on Instagram here, Clever Foodies on Instagram here, and me on Instagram here!

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