Veggie Bacon Breakfast Bake: A Whole30, Paleo, Keto, Gluten-Free, and Dairy-Free Delight
Looking for a hearty, satisfying breakfast that checks all the boxes for Whole30, Paleo, Keto, gluten-free, and dairy-free eating? This Veggie Bacon Breakfast Bake is the perfect addition to your meal prep rotation. Packed with nutrient-dense vegetables, crispy bacon, and eggs, it’s a one-pan dish that will keep you energized all morning.
Why This Breakfast Bake Works for Multiple Diets
- Whole30 and Paleo: This recipe uses only whole, unprocessed ingredients, making it compatible with both Whole30 and Paleo guidelines. It’s free of grains, dairy, and added sugars, focusing on clean, nutrient-dense foods.
- Keto-Friendly: With its high protein and fat content from eggs and bacon, this dish fits perfectly into a keto lifestyle. The veggies add fiber without kicking you out of ketosis.
- Gluten-Free and Dairy-Free: No gluten or dairy here! This dish is naturally free from both, making it ideal for those with dietary sensitivities.
Simple Ingredients, Big Flavor
The Veggie Bacon Breakfast Bake combines savory bacon, eggs, and a medley of fresh vegetables like bell peppers and spinach. The combination of smoky bacon with tender veggies creates a flavorful dish that feels indulgent yet healthy. The seasoning is simple—salt, pepper, and a few herbs—but it lets the ingredients shine.
Meal Prep-Friendly
One of the best things about this recipe is how well it works for meal prep. Bake a batch on Sunday, and you’ll have a grab-and-go breakfast ready for the week. It reheats beautifully, making busy mornings a breeze.
Customizable and Versatile
Feel free to switch up the vegetables based on what you have on hand or what’s in season. Zucchini, mushrooms, or even kale make excellent additions. If you’re not on Whole30, consider adding a sprinkle of nutritional yeast for a cheesy, dairy-free boost.
Try It Today
This Veggie Bacon Breakfast Bake proves that breakfast can be flavorful, filling, and entirely compliant with Whole30, Paleo, Keto, gluten-free, and dairy-free diets. Head over to WholeFoodFor7 and give this recipe a try—your mornings will thank you!
Veggie Bacon Breakfast Bake
Ingredients
- 12 slices bacon chopped into 1" pieces
- 3 cups brussel sprouts shredded/chopped
- 4 cups spinach chopped and packed
- 12 eggs
- 1/2 cup canned full-fat unsweetened coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast
Instructions
- 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!