This Paleo BLT Breakfast Bake has all the flavors of a BLT, but packed in a delicious egg bake. Crispy bacon, baby spinach, and fresh tomatoes combine for a tasty, filling breakfast. Gluten free, dairy free, low carb, and low fodmap.
This egg bake is made in a deep dish pie pan, but can also be made in a 9x9 pan. This makes the eggs nice and thick and a hearty serving. Using a bigger pan will make it too thin.
This is a great breakfast because you'll be getting veggies in and the eggs will keep you full. Of course the bacon adds nice flavor and texture. The spinach is not overpowering at all and the tomatoes add nice freshness.
I know I'm a little late, but it's the perfect use of those fresh summer tomatoes. If you can't find any big tomatoes that look good, you can use grape tomatoes which I think have the best flavor year round.
It's good by itself or with some ranch drizzled over it. It's kind of the mayo part of the BLT I suppose. Here is my recipe for Paleo Whole30 Ranch.
Great for meal prep
This is a great meal to make ahead for the week because it reheats great. You can rewarm it in the air fryer (my preference) or the microwave.
This is not only delicious, it is so pretty too! Perfect for a brunch or special breakfast. I think you will love this breakfast bake as much as we did!
You will love how easy and delicious this paleo BLT breakfast bake is! Looking for more healthy breakfasts?
- Paleo Whole30 Sausage Gravy
- Perfect Gluten Free Pancakes
- Paleo Whole30 Spaghetti Squash Breakfast Casserole
- Gluten Free Applesauce Oatmeal Muffins
- Mexican Style Breakfast Casserole
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Paleo BLT Breakfast Bake
Ingredients
Instructions
- Preheat oven to 350° and line a 9 inch circle baking dish with parchment paper. Set aside.
- In a medium skillet, add ghee and cook the spinach and salt over medium heat until wilted.
- While that is cooking, crack eggs into a glass bowl or measuring cup.
- Turn the heat off the spinach and add to the eggs, stir well. Add the chives and pour into the prepared pan.
- Top with tomatoes and half the bacon and bake for 40-45 minutes, until the center is set. Serve with the remaining bacon crumbled on top.
Sheila says
I just made this and it was great! My husband loves quiches but we have been limiting grains and dairy so this was a beautiful alternative. Without cheese sometimes the top of the egg dries out so I liked that it was topped with bacon and tomato slices. I used small cherry tomatoes and it came out great! I will make this again. Thank you 🙂
Rose says
Have you ever made this ahead? Any suggestions?
Jessica DeMay says
Hi Rose- yes, just reheat in the microwave or oven. I'm not sure if you're talking about reheating the whole thing, but that would be best warmed in the oven. Just don't place it straight from the fridge to the hot oven or the pie plate could break (if it's glass). Let it come to room temperature, then bake maybe 15 min at 350. That's just a guess. Hope that helps.
LK says
Made this today and LOVED it. Kept me full for hours. thank you.
Jessica DeMay says
You're welcome! Thanks for trying my recipe!
Laura says
I get stomachaches from spinach and kale, what other green could I substitute, and would it be the same quantity?
Jessica DeMay says
Hi Laura- use whatever green you like the most. I wouldn't suggest romaine or iceberg because those aren't great cooked. Or you could add some fresh basil, maybe 1/3 cup chopped. Hope you try it!