Spinach Egg Bake (dairy-free, Paleo)

A keto spinach casserole in a square baking dish next to bowls of eggs and sun-dried tomatoes.

5 from 6 votes

Spinach Egg Bake (dairy-free, Paleo)

This easy Spinach Egg Bake is a colorful, healthy way to start the day. You don't even need to cook the veggies. Just mix, pour into a dish and bake!

And it’s naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.

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 large 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° F.
Grease an 8x8" (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 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.

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 Paleo/Whole30-compliant, if that's necessary for you.

Substitutions

If you don’t have green onions, you can use 2 tablespoons of thinly sliced chives instead.

If you want it spicy but don’t have red pepper flakes, you can also add a diced fresh chili pepper, such as a jalapeno, serrano of Fresno. Leave in the ribs and seeds to make it spicier, leave them out to make it milder. Or you can add ¼ teaspoon cayenne pepper.

Make ahead

Leftovers can be kept in the fridge for up to 5 days. Serve cold or at room temperature. Do not freeze the egg bake.

Nutrition