Denver-Style Paleo Egg Bake
Paleo, Gluten-Free, Dairy-Free, Minimal Ingredients, Allergy-Friendly, Easy
Make this nutrient-dense Denver-style Paleo egg bake using leftovers from your holiday ham, fresh vegetables, and an egg and dairy-free base.
One of the biggest issues I have after a big holiday is having way more meat leftover than I anticipate. So, with Easter just around the corner, I wanted to get out some easy to assemble recipes that feature leftover ham from your holiday ham.
This Denver-Style egg bake is perfect for meal prepping the weeks ahead breakfast or as a Sunday brunch. It takes all the traditional ingredients from the Denver omelet and puts them all into one nutrient-dense and delicious bite!
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your Denver-style egg bake turned out, so please leave a comment and share it with your friends and family.
How to Make Denver-Style Paleo Egg Bake
1. Preheat the oven to 400 degrees. Line an edged 9×13 dish with parchment paper.
2. Disperse frozen hash browns and chopped ham into the bottom of the prepared dish and set aside.
3. In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to simmer.
4. Sauté onions and red peppers for 3 to 5 minutes or until vegetables start to soften.
5. Using a spoon, spoon vegetables evenly over the hash browns and chopped ham.
6. In a large bowl, combine eggs, milk, and nutritional yeast and whisk. Pour whisked eggs into the prepared 9×13 dish.
7. Sprinkle the top of the egg bake with freshly ground sea salt and black pepper.
8. Bake in the preheated oven for 30 to 40 minutes or until eggs have set.
Tip: Cut into eight pieces and wrap for on-the-go breakfasts
How to Store Denver-Style Paleo Egg Bake
Egg bake can be stored in an airtight container in the refrigerator for 5 days. This is perfect for meal prepping the weeks ahead for breakfast. After your egg bake is cooled, remove the parchment paper and slice it into 8 pieces using a pizza cutter or knife.
Store sliced egg bake pieces into airtight to-go containers or wrap them up with reusable bee’s wrap.
Essential Equipment for Making Denver-Style Paleo Egg Bake
9×13 Glass Dish – This dish yields a perfect piece. If you wish to have thicker slices, use a smaller pan, but you will need to bake longer.
More Paleo Egg Dishes
Spinach & Sausage Egg Bake – Switch up your egg bake next week with this loaded vegetable and breakfast sausage egg bake!
Low Carb Egg Wraps – These low carb egg wraps contain only eggs and are perfect for those who are following a low carb diet and looking to avoid processed foods.
Breakfast Avocado Egg Boats – Simple, nutrient-dense breakfast idea featuring only two ingredients, the avocado, and the egg.
Basic Staples for Making Denver-Style Paleo Egg Bake
Coconut Milk – Coconut milk is an excellent dairy alternative. If you prefer almond milk, swap out the coconut milk for equal parts of almond milk. (Make sure it is unsweetened).
Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Vegetables – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary.
Ham – It’s always best to source local pasture-raised meats. For this recipe, I use leftover ham from my holiday Paleo ham recipe!
Nutritional Yeast – Nutritional yeast has a cheese-like flavor that provides not only nutritional benefits but also gives this dish a similar taste to the traditional one featuring dairy.
Denver-Style Egg Bake
- Preheat the oven to 400 degrees. Line an edged 9×13 dish with parchment paper.
- Disperse frozen hash browns and chopped ham into the bottom of the prepared dish and set aside.
- In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to simmer.
- Sauté onions and red peppers for 3 to 5 minutes or until vegetables start to soften.
- Using a spoon, spoon vegetables evenly over the hash browns and chopped ham.
- In a large bowl, combine eggs, milk, and nutritional yeast and whisk. Pour whisked eggs into the prepared 9×13 dish.
- Sprinkle the top of the egg bake with freshly ground sea salt and black pepper.
- Bake in the preheated oven for 30 to 40 minutes or until eggs have set.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.