Egg breakfast bake with mushrooms, kale, bell pepper, and ground chicken


Before the Whole30, Chobani Greek yogurt or oatmeal with fruit were my go-to quick breakfast choices on workdays. Because dairy and grains are forbidden on the program, I did some digging on breakfast suggestions and came across a bunch of egg bakes. (I’m not sure whether or not to call this a quiche since it doesn’t have a crust or cheese in it.)

Here’s the original recipe:

Of course, I had my own modifications…


  • 6 eggs
  • 3/4 – 1 cup of coconut milk
  • 3 cups of chopped kale
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup of chopped mushrooms (I used cremini and white.)
  • 1/4 cup of chopped scallions
  • 1/4 lb of ground chicken
  • olive oil
  • spices of your choice (I use ground pepper and garlic salt by default.)
  1. Preheat oven to 350 degrees F.
  2. Grease a round pie dish with olive oil.
  3. Heat about 1/2 – 1 tbsp of olive oil in a skillet.
  4. Over medium heat, saute onions until they are translucent. Add in the chicken to the skillet. Cook the chicken until lightly browned. Set the chicken and onion aside in a small bowl.
  5. Lightly grease the skillet with olive oil again. Saute kale until it’s wilted. Set aside kale in a separate bowl.
  6. Saute red bell pepper, mushrooms, and scallions. After these are finished cooking, turn off the fire. Toss in chicken and kale.
  7. In a large bowl, whisk eggs and coconut milk together along with a pinch of salt and pepper.
  8. Fold in the chicken and veggie mix in the egg mix. After all ingredients are mixed together, pour into the pie dish.
  9. Bake for 30-45 minutes.

Makes 4 servings!


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