Ground Beef, Egg and Veggie Bake - Whole30

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 333.2
  • Total Fat: 15.4 g
  • Cholesterol: 558.0 mg
  • Sodium: 1,053.7 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Ground Beef, Egg and Veggie Bake - Whole30 calories by ingredient
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This is a great breakfast meal prep! This is a great breakfast meal prep!
Number of Servings: 6


    1 lb. ground beef, browned
    2 tbsp Garlic powder
    2 tsp Salt
    1 tbsp ground Cumin
    2 tbsp Chili powder
    1 tbsp minced Garlic
    0.25 cup Almond Milk, original
    4 small Potatoes, sliced thin
    2 cup Spinach, fresh
    1 cup pieces Mushrooms, fresh
    2 medium whole (2-3/5" dia) Red Ripe Tomatoes, sliced
    18 large Eggs
    1 tsp seasoning salt (not in nutritional information)


1. Brown ground beef. 2. Add 1/4th cup water and mix in all spices to ground beef in pan. 3. Make sure to slice potatoes nice and thin. Place in bottom of a round pie tin. 4. Layer meat on top of potatoes. 5. Layer on spinach. 6. Layer on mushrooms. 7. Stir eggs separately, add in almond milk, then pour on top of mushrooms. 8. Press to make sure nothing is sticking out above the eggs. 9. Place sliced tomatoes on top in a single layer. 10. Bake at 400 degrees for 30-40 minutes. Center should be solid and puff up a bit; this will settle as it cools. Top with whatever you want. For Paleo or Whole30 fans, add guacamole or salsa as desired. If you eat dairy, you can also add sour cream or a sprinkle of cheese!

Serving Size: 1/6th of finished bake

Number of Servings: 6.0

Recipe submitted by SparkPeople user ALICIALYNNE.

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