Paleo Baked Eggs
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Paleo Baked Eggs remind me of a Sunday Brunch meal. It’s so savory! I love it. Each layer of the dish compliments the baked eggs. Spinach, topped with sautéed onions and diced bacon, then nutritional yeast for a cheesy taste and finally our star of the meal, eggs.
It’s easy to put together, budget-friendly, and yummy enough for the whole family.
Ingredients:
Chopped spinach (enough to cover the bottom of the dish)
1 slice of bacon, diced
1/8 cup of onions, diced
2 tbsp of nutritional yeast (optional – for a cheesy flavour)
2 eggs
Instructions:
Preheat your oven to 375 Degrees F.
In a small dish, sprinkle the spinach.
In a small frying pan, saute the bacon and onions until cooked.
Place the bacon and onions over the spinach.
Sprinkle nutritional yeast over the bacon and onions.
Crack open one egg at a time over the ingredients. Sprinkle with salt and pepper and place in the oven and bake for 20 minutes to get a soft yolk.
Leave in a few minutes longer to get a fully cooked egg.
Paleo Baked Eggs
Ingredients
- Chopped spinach (enough to cover the bottom of the dish)
- 1 slice of bacon, diced
- 1/8 cup of onions, diced
- 2 tbsp of nutritional yeast (optional - for a cheesy flavour)
- 2 eggs
- Dash of salt & pepper
Instructions
- Preheat your oven to 375 Degrees F.
- In a small dish, sprinkle the spinach.
- In a small frying pan, saute the bacon and onions until cooked.
- Place the bacon and onions over the spinach.
- Sprinkle nutritional yeast over the bacon and onions.
- Crack open one egg at a time over the ingredients.
- Sprinkle with salt and pepper and place in the oven and bake for 20 minutes to get a soft yolk. Leave in a few minutes longer to get a fully cooked egg.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
Could I replace the yeast with, say…cheese?
Yes, of course.
Doesn’t nutritional yeast lose all its, well, nutrition value, when heated?
I don’t know. I like the taste it adds.
This looks really good! I’ve been trying to eliminate wheat and rice from my diet lately and I’m getting bord of the same old thing. Will be making this for breakfast tomorrow