Get Ready For a Complete Meal with This Bacon, Potato, and Tomato Egg Bake
Okay, I’m all for a good egg bake. And this bacon, potato, and tomato egg bake is the real deal. Packed with protein and veggies it’s the perfect Whole30 meal prep!
Baylen and I are on our last third of Whole30 as of yesterday. And for one, I am so proud that Bay has made it this far- Never in two million years would I have ever thought he would do it with me. But he is hangin like a champ. Even talked me off a few wine ledges, if I’m being completely honest. The key is to stay busy, especially during the week. One of my projects last weekend was all the meal prep, and that is where this bacon, potato, and tomato egg bake was born. So quick to whip up it’s a must! Make it on a Sunday and it will last you all week long!
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Bacon, Potato, and Tomato Egg Bake
Need a quick breakfast for your week?! This Bacon, Potato, and Tomato Egg Bake is the perfect Whole30 Breakfast to prep for your week!
- 12 Eggs
- 1/2 cup Unflavored Almond Milk
- 1 pound Bacon, cooked and chopped
- 1 Cup Spianch
- 2 Tomatoes, diced
- 2 Yukon Gold Potatoes, diced
- 1 tsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
Preheat oven to 375 degrees. In a skillet, heat olive oil and add diced potatoes. Allow to brown and stir to flip and brown all sides. When cooked through, turn off heat, and set aside.
Line a 9X13 sized pan with parchment paper. Crack all 12 eggs into mixing bowl, add almond milk, and beat until thoroughly mixed. Add salt and pepper and mix.
In lined pan add cooked potatoes, diced tomatoes, cooked and chopped bacon, and spinach. Pour egg mixture over mixed items. Use a wooden spoon to equally distribute.
Pop pan into the preheated oven and cook for 30 minutes or until the mixture has solidified and not wiggly.
Cut into 6 slices and Enjoy!