@thecleanlifemama Whole30 Egg Bake

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 lb compliant breakfast sausage (or 1 pack of @aidells sausage chopped into bite sized pieces)
  • 2 1/2 cups butternut squash diced (sweet potatoes or white potatoes can also be used here!)
  • 1 whole yellow onion chopped
  • 1 whole red bell pepper chopped
  • 2-3 cups fresh kale removed from stems and chopped
  • 10 whole eggs
  • 1/4 cup canned full-fat coconut milk use solid part only
  • 1 pinch Trader Joe's Everything But The Bagel Seasoning to taste. Or garlic powder, salt + pepper


  • Preheat oven to 400
  • Line a baking sheet with parchment paper
  • Place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.
  • While veggies roast, cook sausage in a pan
  • Once sausage is cooked, add onion to the pan and cook until tender
  • Add kale to sausage/onion pan and allow to cook for a few minutes
  • Crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)
  • Remove squash and peppers from oven.
  • Layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion/squash/peppers /egg/coconut milk
  • Bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.


Note: Frozen veggies will not work well in this recipe as they will produce too much water. Great to make on Sunday and slice for the week for an easy on-the-go breakfast.