Italian Egg Bake (Paleo, Whole30)

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

Print Recipe

5 from 6 votes

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

Prep Time20

Cook Time35

resting time5

Total Time1

Course: Breakfast

Cuisine: Italian

Servings: small squares

Calories: 79kcal

Author: Don Baiocchi

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.

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