Name: Farmers' Market Vegetable Egg Bake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons ghee; 1 garlic clove, minced; 1 medium sweet potato, cubed; 4 kale leaves, de-stemmed and chopped; 1/2 medium eggplant, cubed; 1/4 teaspoon cracked pink Himalayan salt; 12 eggs

Description

This Farmers’ Market Vegetable Egg Bake is the ultimate Whole30 breakfast options for those busy mornings when you’re on the go! This recipe is paleo, Whole30 compliant, vegetarian, nut-free, grain-free, dairy-free, gluten-free, and sugar-free!

Ingredients

2 tablespoons ghee
1 garlic clove, minced
1 medium sweet potato, cubed
4 kale leaves, de-stemmed and chopped
1/2 medium eggplant, cubed
1/4 teaspoon cracked pink Himalayan salt
12 eggs

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Instructions

Preheat oven to 350 degrees.
Place minced garlic and 1 tablespoon ghee in pan over medium heat.
Add sweet potato to pan and cook until soft.
Add kale, eggplant, and cracked pink Himalayan salt to sweet potatoes and cook until vegetables are soft.
In a separate bowl, crack and whisk eggs together.
Add vegetables to whisked eggs.
Grease casserole pan with remaining ghee.
Pour vegetable and egg mixture into casserole pan.
Bake for 30-35 minutes or until edges appear golden brown.
Allow to cool before cutting into pieces.

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Instructions