Easy Sunday Egg Bake
One of my biggest tricks for meal prepping each week is committing to the same meal every day — meaning to make things easier, I eat the same breakfast every day. Most weeks, I eat the same lunch too. Not the greatest for someone who gets bored easily but it works well for me.
Honestly, I wasn’t super keen on the idea of reheating eggs every morning. But I gotta admit, having something ready to go every morning that’s delicious and filling has been a game changer for me.
The trick to reheating the egg bake is making sure you have something in the container to absorb the extra moisture when you microwave it, like a paper towel or a cheesecloth.
One dozen eggs
5 to 8 ounces crispy bacon, chopped (I used Pederson’s Whole30 compliant bacon)
1 large sweet potato, peeled and chopped
1 medium red onion, sliced then caramelized
12 ounce bag riced cauliflower
12 ounce bag riced broccoli
Salt, pepper and garlic powder
These are just the ingredients I used. You can put whatever you want into yours!
If you are a person weirded out by textures, I would recommend using chopped veggies versus riced veggies.
Cooking the bacon and caramelizing the red onion will take the longest so start there.
Line the baking sheet with parchment paper for easy clean up and cook bacon for 15 to 20 minutes at 375° until you hit your desired crispiness.
In fry pan or skillet, heat up 1 tbsp of ghee or coconut oil. Then add sliced red onions to pan and cover, stirring occasionally. The onions will slowly start to break down. The trick is giving the onions enough time to brown — before stirring — without burnin them.
While the bacon and onions are cooking, start getting your slow-cooker ready. Lining it with parchment paper makes for easy clean up, plus it helps the egg bake cook more evenly.
After lining with parchment paper, add sweet potato to the bottom. Season with salt, pepper and garlic powder.
Then start layering. This is the order I went with — sweet potatoes, caramelized onions, veggies, bacon.
After everything is set, whisk the eggs together with some salt, pepper and a sprinkle of garlic powder.
Pour egg mix into slow-cooker, spreading around evenly.
Place a layer of paper towels in between slow-cooker and lid. This will help absorb the extra moisture created by the slow-cooker (important to do when ‘baking’ anything inside a slow-cooker, not necessary with soups or stews).
Cook on high, 2.5 hours to 4 hours.
The huge sway in time? Depending upon the thickness of the egg bake, it could take longer for yours to cook through. You don’t want any jiggle in your eggs.
Once it is done cooking, remove the egg bake from the slow-cooker so it doesn’t overcook. Plus you need to let it cool down before you can put it in the fridge.
Pulling from the short sides, pick up the parchment paper — making a basket underneath the egg bake. Lay on counter or cutting board to cool.
Separate into portions, using small glass containers for easy reheating.
Reheat. Add extra toppings like salsa or guacamole.