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Holiday Egg Bake

Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, Brunch


  • 10 eggs
  • 1 pack mushrooms
  • 1/2 cup sun dried tomatoes
  • 1/2 yellow onion chopped
  • 2 cloves minced garlic
  • 1 pack spinach about 3-4 handfuls
  • 1 pack bacon I use turkey bacon
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • 2 tbsp avocado oil


  • Preheat your oven to 350F.
  • Heat a skillet with the avocado oil. Add the garlic and onions and cook until translucent.
  • Add in the mushrooms until cooked. After, do the same with the spinach! Turn off the heat.
  • In a separate bowl, whisk 10 pasture raised eggs and then add in the coconut milk, nutritional yeast, and seasonings. Add in the cooked vegetables and sun dried tomatoes and stir until everything is combined.
  • Grease the 8x8 Ello Baking Dish and add in the egg mixture.
  • Put in the oven and bake for ~50 minutes or until all of the eggs are cooked through on top.
  • Store in the refrigerator for up to 5 days and enjoy!
Keyword Egg, Egg Bake, Eggs, Whole 30, Whole 30 Approved