I’ve got something to really kick up your weekend brunch or weekday breakfast plans: the best paleo one pan breakfast bake. It is full of delicious and healthy fats, protein and nutrient dense veggies. It’s low carb, Whole30 compliant and perfect for a quick and easy breakfast meal!
Just wanted to let you know this breakfast bake is sponsored by my friends over at Farmer John!
A one pan breakfast meal that’s no fuss!
Wow, wow, wow. It has been such a fun week over here, as I’ve been on a mission to create really delicious and Whole30 compliant breakfast recipes for you.
Let me tell you something. I get really excited when I see large meat companies (like Farmer John) begin to sell better for you options like their: California Natural Uncured Bacon.
It’s thick cut & thank goodness for that, but also…
It’s made without nitrates or nitrites. Woo hoo! You know what that means, right?
Nitrates and nitrites are usually added to processed meats (like bacon) in order to preserve them. They also boost the salt content & make the bacon appear more pink or red in color.
Crazy, huh? We do eat with our eyes though. Be sure to hop on over to this handy dandy store locator to find their all natural bacon at a store nearby.
Their product line is available at local grocery stores including Smart & Final, Stater Brothers, Albertsons, Ralphs, and Northgate!
LUCKILY, this bacon has none of that in it. Why should we care? Well,
There has been a lot of chatter about linking nitrates and nitrites to carcinogens. We don’t want a part of that.
They break down into dangerous compounds called nitrosamines (carcinogen) when cooked at a high heat. Let’s go ahead and avoid that possible scenario, shall we?
Thanks for your help with that Farmer John. Anyway, on to this one pan breakfast bake…!
I really wanted to showcase some of my favorite, nutrient dense and hearty vegetables in this recipe that are currently in season.
We’ve got some brussels sprouts, rainbow carrots, leeks and zucchini. Look how vibrant and gorgeous all of the color is from that produce!!
More like this:
I’d love to have a go to breakfast option for busy weekday mornings that tastes awesome cold or reheated, and this has become my new favorite!
If you are going to make a big batch of this paleo one pan breakfast for the week, simply crack and fry your eggs separately so you don’t overcook them when reheating.
The creamy homemade ranch on the side isn’t a necessity to really make the recipe, but it’s such a nice addition.
I love making creamy sauces with my paleo mayo recipe, and this one comes together so quickly, it’s always being made on repeat in my kitchen.
I love to top off my breakfast bakes with fresh chives and parsley but if that’s not your cup of tea, feel free to simply omit the fresh herbs or use whatever your favorites are in their places.
Well, what are you waiting for? Me to tell you how necessary it is for you to make a paleo one pan breakfast.
Well, here I am doing so. Officially.
You are absolutely going to love how easily and quickly this meal comes together. It’s a no brainer as far as no fuss breakfasts go, and it will be loved by the whole family.
If you want something higher carb, feel free to add in some potatoes if you’d like. The recipe is really very forgiving, and I just prefer to highlight what’s specifically in season.
Have at it, lovelies and really make your mornings a little brighter with this deliciousness! 🙂
The Best Paleo One Pan BreakfastI've got something to really kick up your weekend brunch or weekday breakfast plans: the best paleo one pan breakfast bake. It is full of delicious and healthy fats, protein and nutrient dense veggies. It's low carb, Whole30 compliant and perfect for a quick and easy breakfast meal!
- 2 tablespoons avocado oil split in two
- 1 pound brussels sprouts halved
- 1 leek sliced
- 2 zucchini sliced
- 4 carrots sliced
- 4-6 large eggs
- 6 all natural bacon strips cut into large cubes
- 6 garlic cloves minced
- sea salt to taste
- black pepper to taste
- fresh parsley for garnish
- fresh chives for garnish
- avocado slices for topping
|Cook Time||40 minutes|
|Prep Time||10 minutes|
- Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Pour 1 tablespoon of oil onto a sheet pan and spread it around evenly using a paper towel. Set aside.
- Arrange vegetables on sheet pan but make sure not to overcrowd. A nice, even single layer is best so use another pan if you need to. Drizzle with the rest of the oil and sprinkle sparingly with salt and pepper, as the bacon will add quite a bit of saltiness.
- Arrange bacon all over the pan. Roast for 15 minutes at 425 degrees Fahrenheit. Remove from the oven and add minced garlic throughout. Give everything a good stir and return to the oven for another 15 minutes until the veggies are cooked through and the bacon looks crisp.
- Create 4-6 wells for the eggs and carefully (one by one) crack an egg into a small bowl and pour into each well. This will ensure you do not break the eggs. Put back into the oven until eggs have cooked to your desired level of doneness - I removed mine after 6 minutes.
- Remove from the oven and serve immediately with fresh herbs, avocado slices and creamy ranch dressing if desired.
- Whisk together all of the dressing ingredients in a small bowl or Mason jar. Taste for seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 7 days.