Veggie Bacon Breakfast Bake (Edit recipe)

Veggies are my superfood, but they can be admittedly hard to get in at breakfast. This breakfast bake was based around getting in my greens! I don’t love cooked spinach, but have had great success putting it into eggs, with some added some deliciousness of chopped bacon and nutritional yeast. This recipe is Whole30 compliant and Keto friendly (though if you are keto, feel free to add in a few cups of cheese!) and I love it with a hearty dose of avocado on top. Have a great morning sunshine!

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	195
Fat:	14 g
Carbohydrates:	3 g
Protein:	7 g
Cholesterol:	22 g
Sodium:	374 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Wholefoodfor7

View original recipe

Serves: 12

Ingredients

12 pieces Bacon, chopped into 1" pieces
3 cups Brussels Sprouts, shredded, chopped
4 cups Spinach, packed, chopped
12 Eggs
.5 cup Coconut Milk
1 tsp Salt
.5 tsp Black Pepper
1 tsp Garlic Powder
.25 cup Nutritional Yeast
1 Tbsp Avocado Oil, Extra cooking oil (if needed, I use this or coconut oil)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees. Grease a 9x13 baking dish, or line with parchment paper.
In a large skillet on medium heat, cook the chopped bacon and brussel sprouts, keeping covered to help steam the brussel sprouts and stirring occasionally. If there isn't enough bacon grease to keep the brussel sprouts from sticking to the pan while cooking, add additional cooking oil (I added a tablespoon coconut oil).
While bacon and brussel sprouts are cooking, in a medium bowl, combine eggs, coconut milk, salt, pepper, garlic powder, and nutritional yeast. Stir well until fully combined.
Just before bacon is crispy and brussel sprouts are tender, add in spinach and cook down until wilted.
Spread bacon and veggies on the bottom of prepared pan. Pour egg mixture on top, spreading evenly.
Bake for 40-50 minutes, until cooked through (we like ours a little crispy!). Enjoy with a hearty serving of avocado!
TO FREEZE: Cut veggie bake into individual portions and freeze in a sealed container for up to 3 months.