Recipe: Whole30 Summer Squash Italian Egg Bake [Vegetarian, Gluten Free, and Dairy Free]

Thursday, September 10, 2015
In an effort to fine tune my home cooking/photography skills, I present to you my egg bake!

errr... ignore the wrinkled bedsheet I used as my background?

While I adore the scrambled egg combo I was eating almost every day during week one of my vegetarian Whole30, I found myself getting sick of it by the end of the week. So I decided to switch things up and create an egg bake on Sunday afternoon that would last me throughout the week!

My inspiration for this recipe came from Two Peas and Their Pod as well as Every Day Maven, but with a summer squash twist. I love all things summer squash and have been relishing in the zucchini/yellow squash abundance as of late, so I wanted to take advantage of their awesomeness while I still can!

So it may seem insane that this recipe requires 24 eggs and is EIGHT SERVINGS. This is because I am on a Whole30 stuffing-myself-silly-with-protein train at the moment, so please adjust accordingly. In actuality, this is probably more like 12 servings. Also, I put everything into one casserole dish, making each serving giant and fluffy, which needs a cook time of 50-60 minutes. If you would rather a thinner casserole, I recommend putting the egg mixture into two separate dishes and cooking for 35-40 minutes, as the other recipes call for. I'll probably try this next time to get it closer to my desired crispiness. Or you can just halve the recipe and cook for 35-40 minutes. The sky's the limit with egg bakes, folks!

And seriously, this is good y'all. I found myself going to sleep last night in excitement to eat it again this morning!

...on a scale of 1 to "embarrassing things we shouldn't share on the internet" where does that last statement fall...?

For my first stab at it, I topped my serving with avocado, but I actually preferred it without. Now I'm eating my serving of the egg bake, plus a plum, plus HALF of an avocado topped with hot sauce.

Seriously. So. much. food.

It's been keeping well in the fridge, and I popped a few into the freezer* for later in the week. I just throw it in the microwave in the morning for a few minutes, and voila!

Glorious egg bake breakfast.

Whole30 Summer Squash Italian Egg Bake 

[Vegetarian, Gluten Free, and Dairy Free]

(Serving Size: 8-12)

  • 24 eggs
  • 1/4 C. full fat canned coconut milk
  • 2 Tbsp. extra virgin olive oil
  • 4 medium yellow onions, quartered and thinly sliced
  • 3 zucchinis, sliced into thin rounds, then halved
  • 3 yellow squashes, sliced into thin rounds, then halved
  • 3 tsp. Italian seasoning
  • salt and pepper to taste


1) Preheat oven to 350 degrees.

2) Heat olive oil in large frying pan (you may need more than one - I needed three.) over medium heat. Once hot, add onions, zucchini, and squash, sauteeing for 10-15 minutes, or until they've reach desired softness (but not too soft).

3) While sauteeing the vegetables, whisk eggs together in a large bowl (electric beaters would be helpful here). Stir in coconut milk, Italian seasoning, and salt and pepper.

4) Pour egg mixture into greased casserole dish. Stir in sauteed vegetables until everything is distributed evenly.

5) Bake for 50-60 minutes (if using two separate casserole dishes, bake for 35-40 minutes), or until eggs are set and golden/crispy on top.

6) Remove from oven and let cool for at 5-10 minutes, then slice into serving squares.


But really, who has time for ironing anyway?

*UPDATE: The egg bake does not keep as well in the freezer. Once defrosted and microwaved, excess liquid comes out of it. It didn't bother me, as it still tasted good, and all I had to do was wipe the water away. But it's definitely in it's prime form immediately or refrigerated a few days!


Post a Comment

> Back to Top