Savory Holiday Brunch Bake (High-Protein & Low-Carb)
Take a deep breath, pour a warm mug of tea, and dig into this festive, protein-packed egg bake. Loaded with seasonal veggies and holiday herbs, it’s comforting, low in carbs, and perfect for feeding a crowd—or meal-prepping for your busiest month of the year.
Ingredients
- 10 large eggs
- ½ cup unsweetened almond milk or regular milk
- 1 tbsp olive oil or ghee
- 1 small leek, sliced
- 1 cup mushrooms, chopped
- 1 cup baby spinach
- ½ cup roasted red pepper, chopped
- 1 tsp thyme
- 1 tsp sage
- Salt & pepper to taste
- Optional: ¼ cup crumbled goat cheese or feta
- Optional garnish: chopped parsley or pomegranate seeds for color
Instructions
- Prep the veggies: Preheat oven to 375°F. Heat olive oil in a pan and sauté leeks and mushrooms until softened, about 5 minutes. Add spinach and cook until wilted. Stir in roasted peppers, thyme, sage, salt, and pepper. Remove from heat.
- Mix the eggs: In a large bowl, whisk eggs with almond milk and a pinch of salt.
- Assemble and bake: Grease a baking dish (8×8 or similar). Spread veggie mixture evenly in the dish. Pour egg mixture over the top. Sprinkle with cheese, if using.
- Bake for 30–35 minutes or until the center is set and slightly golden on top.
- Slice and serve: Top with fresh parsley or festive pomegranate seeds for a pop of color and brightness.
