Eggs have been a staple of my breakfasts for as long as I can remember. They are easy, filling, and can be served in a lot of different ways, making them extra versatile. I like them fried, scrambled, and served in the form of an omelette. But one of my absolute favorite ways to make them is in the form of an egg bake.
An egg bake is kind of like an egg casserole or quiche without the cheese. It could also be mistaken for a frittata, but it doesn’t have any potatoes in it (though they would be delicious if you can tolerate them!). What I like best about egg bakes is that they make for the perfect brinner dish or as the main when you’re having friends over for breakfast / brunch (do people still do that?!) because everyone gets to eat warm eggs at the same time. Egg bakes like this are also great for people who do meal prepping for the week since you’ll have 6 decent sized portions.
The original idea came from Dr. Monica Bravo’s site (formally known as Bravo For Paleo) and has been adapted over the years to fit my dietary needs. The base of the egg bake is simple: 10 eggs + 1/3 cup milk + whatever fixings you like. To keep is low salicylate and FAILSAFE friendly, I went with shredded chicken, sautéed leeks and celery, and a little celtic sea salt.
The hubs said that this was one of his favorite combinations yet. Which says a lot, since he’s had every variation I’ve ever thrown at him and enjoyed them all.
Easy Egg Bake
A delicious and easy way to make eggs for breakfast, lunch, and/or dinner. Perfect for entertaining or meal prepping for the week. Whether you choose to follow the recipe here or add in your favorite (FAILSAFE) veggies, it’s sure to be a pleaser.
Preheat oven to 350°F.
Brush 1 tbsp of the rice bran oil on the bottom and sides of an 11×7 glass baking dish.
Heat remaining 1 tbs of rice bran oil in a large skillet over medium heat. Add leeks and celery to the pan and sauté for 5-7 minutes or until crisp tender. Transfer to the glass baking dish and allow to cool slightly.
Meanwhile, combine eggs and milk in a medium mixing bowl and scramble. Pour egg mixture into glass baking dish (overtop the leek and celery mixture).
Place in oven and cook for 30-40 minutes or until the eggs have set. Allow to cool for 5 minutes before cutting and serving.
- Amount Per Serving
- Calories 198kcal
This recipe is dairy free (depending on milk choice), gluten free, low salicylate, and suitable for someone following a FAILSAFE or RPAH Elimination Diet.