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Spring Veggie Egg Bake

This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!

Let’s talk about veggies at breakfast! This Spring Veggie Egg Bake is my jam right now.  Most days for breakfast I go with my standard eggs and chicken sausage for lots of protein, and try to add in leftover veggies if we have them.  But my new favorite way to ensure I get my veggies in is adding them to an egg bake and making it ahead!  If you saw earlier this week on Instagram, my hubby got his dream job as a firefighter and is going through a crazy tough academy right now.  He leaves the house at 4:30 AM and gets home at 7:30 PM so it’s super important to send him off with all kinds of good fuel for the day.  This week I made a big egg bake that I cut into squares and packaged in foil so he could grab a square for his drive.  While his are packed with tons of protein, I left this veggie back meat free so those vegetables could take center stage!  If you are busy in the mornings I can’t recommend these enough.  They are perfect to throw in the microwave to heat up so you have a nutritious breakfast on the go!  This one is not only great for week nights but also great for a big group brunch, like for Easter perhaps?!  You could totally make this into a double batch in a 13 x 9 inch pyrex and feed a crowd!

And now that I am prepping meals for my fireman hubs I am hoping to share more about that prep with you guys too!  It is such an exciting time for us and I could not be more pumped for the future.  Be sure to follow along my instagram stories for all my meal prep hacks!

This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!

Perfect slices of asparagus and carrots!

This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!

Gold fork for the win every time, am I right?!

This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!

Pin this Spring Veggie Egg Bake for later!

This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!

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Spring Veggie Egg Bake

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 sweet onion, chopped
  • 1 ½ cups chopped carrots
  • 2 cups chopped asparagus
  • 1 teaspoon minced garlic
  • 8 eggs
  • ½ cup plain unsweetened almond milk
  • 1 teaspoon dried, crushed sage
  • 1 teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • Bring a skillet over medium high heat and add in oil. Add onion, carrots, asparagus and garlic and cook for 5-7 minutes or until cooked through and lightly browned.
  • Pour veggies into a greased 8×8 pyrex dish and let cool slightly. In another bowl combine eggs, almond milk, sage and salt and whisk to combine.
  • Pour eggs over the veggies and bake for 35-45 minutes, or until the casserole is set in the middle. Cut into slices and enjoy!

 

10 replies
  1. Mama Pop says:

    I’ve been searching for a good egg bake with sausage for a 9 x 13 pan. I’d like to freeze portions to use throughout the week. The egg cups don’t work for me!

    Reply
  2. Alex says:

    Hello, I was wondering if this would work with only white eggs ?
    Thanks in advance for your help 🙂 (and your recipes)

    Reply
    • Kelsey says:

      I haven’t tried that but you can definitely give it a shot! Should work fine but can I ask why you want to leave out the yolks? They are filled with nutrients! 🙂

      Reply
  3. Alli says:

    Hi Kelsey!!

    Do you not count the macros in your recipes? Just curious! I would love to try some but unfortunately am held to some very strict macros

    Reply

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