This is an easy go-to breakfast that lasts one person about 3 days. Combine this with some fruit or more protein for an excellent meal that will keep you full until lunch!


  • 9 large eggs (try for pastured/free range/local if you can!)
  • 1Tbsp Coconut Oil
  • 4 slices of your favorite bacon (or roughly 4oz worth)
  • 1 medium sweet pepper
  • 1 medium carrot
  • 1 Tbsp of coconut flour (I use Bob’s Red Mill Organic Coconut Flour)
  • 4 stalks of green onion tops
  • 1/4 Cheddar Cheese (Replace this with a bit of goat cheese or leave it out if you have dairy issues)



  1. Preheat Oven to 350 degrees
  2. Whisk all 9 eggs together
  3. Chop Vegetables into small but equal sizes
  4. Chop raw bacon into small pieces
  5. Slice green onions
  6. Mix all vegetables in with the eggs, add the coconut flour and stir in thoroughly. (The coconut flour can be omitted, but it makes the egg bake lighter and fluffier.)
  7. Grease a 9×11 baking dish with the coconut oil
  8. Pour the mixture into the baking dish (non reactive, glass or ceramic is what I prefer)
  9. Bake at 350 degrees until firm/done, 30-35 minutes approximately.



  • Serving size is 1/3 the entire recipe, or 255 grams (roughly 9oz)
  • You can pre-fry the bacon to give it a slightly crispier texture.
  • I eat this cold for breakfast. I imagine you could reheat it and an oven or toaster oven would probably the best method for taste.
  • Season egg dishes before you eat rather than while you bake.
  • The nutrition info posted below is with the cheese included. The macronutrient breakdown without cheese is as follows
    • Calories: 333
    • Protein: 22g
    • Fat: 23g
    • Carbohydrates: 7.66g



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