• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paleo Gluten-Free Guy logo
  • Home
  • Recipe Index
    • 5 Ingredients or Less
    • Baked Goods
    • Beverages
    • Breakfast
    • Instant Pot
    • Mains
    • Sauces & Condiments
    • Slow Cooker
    • Snacks and Appetizers
    • Soup and Stews
    • Sweets
    • Veggies & Sides
    • Whole30
  • About
    • About Don Baiocchi
    • What is Paleo?
    • The Paleo Pantry
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

Italian Egg Bake (Paleo, Whole30)

Mar 28, 2020 · 12 Comments

Jump to Recipe Print Recipe
2 images of a healthy egg bake in a glass baking dish on a wooden table

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

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Italian Egg Bake

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 for this Italian Egg Bake

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:

  1. a large mixing bowl (I love a glass set like this one)
  2. a whisk
  3. a flour sack towel or cheesecloth for draining the frozen spinach (but paper towels will work in a pinch)
  4. an 8×8″ (2 quart) baking dish
  5. 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

It’s just a few simple steps:

  1. In a large bowl, whisk the the eggs, milk and seasonings.
  2. 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 into the egg mixture.
  3. Thinly slice the white and light green parts of the scallions. Add these to the egg mixture.
  4. Drain the thawed frozen spinach by squeezing the heck out of it with a flour sack towel (or any thin, clean towel), cheesecloth or paper towels.
  5. 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.
  6. Pour into your greased dish and bake!
  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, then slice and serve.

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.

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.

 

Other recipes you might like:

  1. Breakfast Casserole 
  2. Sheet Pan Breakfast Hash with Salami
  3. Everything Bagel Frittata
  4. Caesar Deviled Eggs
  5. Crunchy, Chewy No-Bake Breakfast Bars
2 images of a healthy egg bake in a glass baking dish on a wooden table
Italian Egg Bake in a glass baking dish next to a denim towel and silverware, all on a wooden table

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 minutes mins
Cook Time 35 minutes mins
resting time 5 minutes mins
Total Time 1 hour hr
Course Breakfast
Cuisine Italian
Servings 9 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° and grease an 8x8" (or any 2 quart) baking dish.
  • Mix together the eggs, milk, salt, pepper, garlic powder and red pepper flakes (if using).
  • 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.
  • 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
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!

Related Posts

  • healthy sheet pan breakfast recipe on a wooden table
    Sheet Pan Breakfast Hash with Salami

    There's nothing like an oven baked breakfast to ease you into the day and this…

  • a smoked salmon frittata topped with everything bagel spice mix, in a skillet on a white wooden table
    Everything Bagel Frittata

    This Everything Bagel Frittata puts all the great parts of a smoked salmon bagel into…

  • lots of Paleo meatballs on a parchment-lined baking sheet next to two white kitchen towels, all on a wooden table
    3 Easy Paleo Meatballs: Bratwurst, Breakfast and Bloody Mary

    These 3 easy Paleo meatballs are a fast and easy protein for your breakfast, lunch…

Breakfast, Recipes, Whole30 casserole, eggs, garlic, green onions, scallions, spinach, sun-dried tomatoes

Reader Interactions

Comments

  1. Jason Robert says

    September 21, 2022 at 12:26 pm

    5 stars
    I tried this with a handful of leftover sautéed mushrooms instead of sun-dried tomatoes, and served it with Firelli Italian hot sauce. So good! I love your recipes!

    Reply
    • Paleo Gluten Free Guy says

      September 24, 2022 at 1:53 am

      Thanks so much, Jason! I love the idea of using mushrooms. I’ll have to try that next time.

      Reply
  2. Jennifer Fisher says

    April 5, 2020 at 8:21 am

    5 stars
    I am a big fan of spinach and eggs . . and this was so delicious, especially with that full-fat coconut milk in it, who needs cheese?!

    Reply
    • Paleo Gluten Free Guy says

      April 5, 2020 at 1:23 pm

      It’s a classic combo for a reason. 🙂

      Reply
  3. StaceY Crawford says

    April 3, 2020 at 10:32 am

    5 stars
    This is great for using up leftover spinach & scallions which I always have! Thanks 🙂

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:11 am

      So glad this is helpful!

      Reply
  4. ChihYu says

    April 2, 2020 at 11:44 pm

    5 stars
    This is the perfect brunch! So elegant and every bite is delicious!

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:11 am

      Thanks! It’s a brunch fave around here. 🙂

      Reply
  5. Sunrita | Spiceitupp says

    March 31, 2020 at 2:59 pm

    5 stars
    Perfect recipe for these lockdown days! Just what we need

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:10 am

      Thanks!

      Reply
  6. Jean Choi says

    March 30, 2020 at 8:20 pm

    5 stars
    The spice combo is so fantastic in this. So perfect for weekend brunch!

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:10 am

      Exactly! You can make it ahead of time and not worry about it having to be piping hot.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Don

Headshot photo of Don Baiocchi

Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

Categories

Sign-up for Freebie!

Most Recent Posts

Riced broccoli and cauliflower in a white bowl topped with a sprig of fresh basil.

Cauliflower Broccoli Rice (Whole30, Paleo, keto)

Healthy Whole30 egg muffins in muffin liners on a cooling rack.

Whole30 Egg Bites (Paleo, gluten-free)

A tomato salad with burrata cheese and basil leaves in a white platter.

Burrata Caprese

Gluten-free nachos without cheese on a long white platter.

Ultimate Paleo Nachos (gluten-free, dairy-free)

Arugula Burrata Salad with peaches and prosciutto on a long white platter.

Burrata Arugula Salad

Footer

Most Popular Recipes

  • Whole30 Egg Bites (Paleo, gluten-free)
  • Burrata Caprese
  • Ultimate Paleo Nachos (gluten-free, dairy-free)
  • Burrata Arugula Salad
  • The Best Whole30 Ground Beef Recipes

For Recipe Tips & More!

Menu

  • Home
  • Recipe Index
  • Blog
  • Privacy Policy
  • Contact

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Copyright © 2023 Paleo Gluten-Free Guy on the Seasoned Pro Theme

849 shares
  • 444