Packed full of veggies, protein and healthy fats, this Italian Egg Bake is an easy breakfast anyone can make.

You don’t even need to cook the veggies ahead of time. Just mix, pour and bake!

Plus it just happens to be Paleo, gluten-free, dairy-free and Whole30-compliant! But anyone will like this; no one has to know or care it’s healthy when it tastes this good!

Italian Egg Bake in a glass baking dish next to a denim towel and silverware, all on a wooden table

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Why this recipe works

Egg bakes are help recipes to have because they can be made so many different ways.

But the basic template is whisking eggs, pouring them into a baking dish with a bunch of veggies, plus any other ingredients you like (meat, cheese, etc.) and then baking them.

You get a silky, almost custard-y texture, plus all the flavors and textures from your add-ins.

Since I’m a little lazy and impatient, I didn’t want to have to pre-cook anything for this healthy egg bake.

So whisked eggs are mixed with frozen, thawed spinach, green onions and tangy, sweet, chewy sun-dried tomatoes. Add a little garlic powder (don’t even have to cook fresh garlic first!), red pepper flakes and freshly ground black pepper for flavor.

And that’s it! This healthy egg bake is also great to make as part of your meal prep routine – just reheat throughout the week or even enjoy it cold or at room temperature.

What you need

Ingredients:

8 eggs
6-8 oz. frozen spinach, thawed
1/4 cup sun-dried tomatoes (preferably packed in oil, see notes below the recipe)
3 scallions green onions/scallions
3 tablespoons coconut milk or your favorite non-dairy milk (this won’t make the egg bake taste like coconut; see notes)
3/4 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 red pepper flakes (optional)
1/2 teaspoon black pepper
olive oil spray or avocado oil spray

Equipment:

a large mixing bowl (I love a glass set like this one)
a whisk
a flour sack towel or cheesecloth for draining the frozen spinach (but paper towels will work in a pinch)
an 8×8″ (2 quart) baking dish
a thin spatula for serving

healthy Italian breakfastbake in a glass dish, with a piece on a white plate with a fork and bacon, all on a wooden table

How to make this Italian egg bake

Step 1: Heat the oven to 325°.

Step 2: Grease an 8×8″ (or any 2 quart) baking dish.

Step 3: Mix together the eggs, milk, salt, pepper, garlic powder and red pepper flakes (if using). Set aside.

Step 4: Add the 1/4 cup drained sun-dried tomatoes onto a double layer of paper towels and pat dry, then roughly chop. Stir the tomatoes and sliced scallions into the egg mixture.

Step 5: Pile the thawed frozen spinach in the middle of a flour sack towel (or any thin towel), cheesecloth or paper towels. Discard any big stems. Wrap up the spinach like a sack and squeeze as much water out as possible. Just when you think you’ve squeezed out enough, try squeezing out some more.

Step 6: Stir the spinach into the egg mixture, breaking up any clumps so the spinach is evenly distributed through the eggs. Pour the mixture into the prepared dish. If the onions or tomatoes are clumping together, use a fork to drag the pieces around the dish to distribute them evenly.

Step 7: Bake for 35-40 minutes, or until the top of the eggs look set and a knife inserted in the middle comes out clean. Let rest for 5 minutes so the eggs can set, then slice and serve.

Italian Egg Bake in a glass baking dish with a piece on a white plate with a fork and bacon

What to serve with this Italian Egg Bake

You can actually have this healthy breakfast bake for breakfast, brunch, lunch or dinner.

Who doesn’t love a good brinner? (Breakfast for dinner, obvi.)

No matter when you serve it, it’s perfect with bacon, sausage, fruit and breakfast potatoes.

If you’re serving this for brunch, this orange avocado salad and this grain-free apple bread would round out the meal nicely.

If you don’t want to cook anything else, this carrot and apple smoothie is a great way to make the meal more filling and also get more fruit and veggies into your diet.

And to make the brunch extra special, try a cocktail like this carrot juice Bloody Mary or this bubbly Limoncello Spritz.

Leftovers

Leftovers can be stored in the fridge for up to 5 days.

Eat cold or bring to room temperature.

Italians often turn leftover egg bakes like this (this is basically a frittata casserole) as a sandwich. So if you have some good (gluten-free) bread laying around, here’s a good way to make your leftovers more interesting (but not Whole30, if that’s an issue).

I wouldn’t recommend freezing any leftovers.

Other recipes you might like:

Italian Egg Bake (Paleo, Whole30)

Don Baiocchi

This Italian Egg Bake is chock-full of veggies for an easy, healthy and colorful breakfast!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

resting time 5

Total Time 1

Course Breakfast

Cuisine Italian

Servings small squares

Calories 79 kcal

Ingredients

olive oil spray or avocado oil spray, for greasing the pan
8 eggs
3 tablespoons full-fat canned coconut milk (see notes)
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional, adjust to your liking)
¼ cup oil-packed sun-dried tomatoes, drained
3 scallions, sliced, white and light green parts only
6-8 oz. frozen spinach, thawed

Instructions

Heat the oven to 325°.
Grease an 8×8" (or any 2 quart) baking dish.
Mix together the eggs, milk, salt, pepper, garlic powder and red pepper flakes (if using). Set aside.
Add the ¼ cup drained sun-dried tomatoes onto a double layer of paper towels and pat dry, then roughly chop. Stir the tomatoes and sliced scallions into the egg mixture.
Pile the thawed frozen spinach in the middle of a flour sack towel (or any thin towel), cheesecloth or paper towels. Discard any big stems. Wrap up the spinach like a sack and squeeze as much water out as possible. Just when you think you've squeezed out enough, try squeezing out some more.
Stir the spinach into the egg mixture, breaking up any clumps so the spinach is evenly distributed through the eggs. Pour the mixture into the prepared dish. If the onions or tomatoes are clumping together, use a fork to drag the pieces around the dish to distribute them evenly.
Bake for 35-40 minutes, or until the top of the eggs look set and a knife inserted in the middle comes out clean.
Let rest for 5 minutes so the eggs can set, then slice and serve.

Notes

The coconut milk doesn’t give the eggs a coconut flavor.

Feel free to use any non-dairy milk of your choice, but know that anything from a carton has a thinner texture. They’ll still work fine but the eggs won’t have the luxurious thickness as with the coconut milk.

If you’re fine with dairy, feel free to swap out the coconut milk for whole milk, heavy cream or half and half.

No scallions? Add 1/2 teaspoon of onion powder with the other seasonings.

Sun-dried tomatoes packed in extra virgin olive oil are preferred. If you can only find dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes, or until plump. Drain, pat dry and chop.

Check the labels of the sun-dried tomatoes to make sure they’re Whole30-compliant, if that’s necessary for you.

Leftovers can be kept in the fridge for up to 5 days. Serve cold or at room temperature.

Nutrition

Calories: 79kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 145mgSodium: 274mgPotassium: 190mgFiber: 1gSugar: 0.5gVitamin A: 2507IUVitamin C: 5mgCalcium: 51mgIron: 1mg

Keyword breakfast bake, breakfast casserole, egg bake, egg casserole, paleo, whole30

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