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My go-to Whole30 breakfast is no-fuss, super easy, and keeps me pretty full until lunch time. That would be two hard boiled eggs and some type of fruit. Every two weeks or so, I like to make some kind of a breakfast casserole to mix things up! Let's face it, hard boiled eggs can get a bit BOR-INGGG.
I love recipes that allow me to sneak some veggies in first thing in the morning, and I wanted to experiment with an egg casserole that didn't require you to scramble the eggs before baking! Alas, this egg bake was born!
You could make this with whatever protein you want, whatever veggies you want, and more or fewer eggs. I can't wait to try different combinations and experiment with different oven temps/bake times! My egg yolks turned out to be set but not opaque, and they were really good that way! But it might be nice to keep them a bit runny -- so the experiment continues! If you perfect it, PLEASE let me know in the comments below :)
Sausage & Broccoli Whole Egg Bake
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
3/4 lb - 1 lb breakfast sausage
4 cups broccoli florets, chopped into tiny pieces
Salt & pepper
Coconut oil or olive oil (to grease the pan)
- Pre-heat oven to 375 degrees.
- Brush or spray a 9x13 pan with coconut oil or olive oil.
- In a large skillet, brown sausage, then add it to the bottom of a 9x13 pan.
- Add in 4 cups of broccoli florets and toss to combine.
- Using your hand, make 9 "holes" for your eggs. Crack an egg into each one, and the yolk should kind of sit in the little crater you made.
- In a small bowl, whisk remaining 3 eggs with some salt and pepper, then pour over the lines in between the egg yolks (the goal here is to create some glue to help the sausage and broccoli stick together.
- Sprinkle with salt and pepper.
- Bake for 15 minutes. Take the pan out of the oven and jiggle it to see if the eggs are set.
- If needed, return to oven for 5-10 minutes and cook until whites are set.
TIP: They will continue to cook a bit when you pull the pan out of the oven. The goal here is to cook the whites without over-cooking the yolks.
- Allow to cool, cut into 9 servings, and store in individual zip lock bags.
- Enjoy for breakfast all week!
TIP: You can also freeze half for next week!