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!
Veggie Bacon Breakfast Bake
- 12 slices bacon chopped into 1" pieces
- 3 cups shredded/chopped brussel sprouts
- 4 packed cups chopped spinach
- 12 eggs
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast
- Extra cooking oil if needed (I use coconut or avocado oil)
- 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.
Could you make this ahead and freeze it for a quick out-the-door breakfast?
You sure can, I have two pieces in my freezer right now! If you have an airfryer, that’s my favorite way to heat it up out of the freezer – yum!
THIS IS SO GOOD! I cannot get enough of this bake. The bacon gives so much flavor to the whole dish and the taste kinda reminds me of like collared greens (I’m from the South) but in a good way lol. I also forgot to chop the spinach but it still turned out wonderful (I used a container of fresh baby spinach). I also did the cheese option, using a block of Cabot seriously sharp. The instructions weren’t clear if doing cheese is supposed to replace the nutritional yeast, but I know nutritional yeast is normally used in dairy free dishes to mimic a cheesy flavor so I omitted it (plus I’ve had experiences with stuff being way too salty when it’s used in excess amounts). I was even able to get my super picky 4 year old to eat a serving! Thank you for this wonderful recipe, Autumn!!!
Wahoo! I love that you enjoyed this so much and how great that it was even a kid win too – yay! And yes, you were spot on that if you use cheese to omit the nutritional yeast. Thank you!!
is this canned coconut milk or refrigerated carton?
Either will work! I usually used canned as it’s creamier, but either is great.
Is there another veggie that I can substitute for brussel sprouts?
Good question! My husband enjoys it with cooked spinach if that works for you!
Delicious. Disclaimer though… I don’t cook bacon, so I used spicy chicken sausage instead. Including Brussels sprouts and spinach in my first meal of the day is a big win. I ate this warmed up all week long, and I’m planning to make again for next week. Yum!
Happy this was a win, thank you! And I love hearing what substitutes work well for other people, so thanks for sharing!