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Meals » Breakfast

Tuna Mushroom Egg Bake Recipe

Whitney Williams

By Whitney Williams

Updated June 16, 2023

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This Tuna Mushroom Egg Bake recipe is sure to put a pep in your step! You’ll love it because it is lusciously loaded with veggies, protein and healthy fats.

An ovehead shot of an egg bake in a dish with a slice on a plate

Today I have an awesome guest post from Whitney from Whitty Paleo ! Her blog is filled with delicious paleo dishes and treats, so be sure to follow her! Enjoy her post below… -Hannah Healy

What a way to start your day! This Tuna & Mushroom Egg Bake recipe is sure to put a pep in your step!

You’ll love this recipe because it is lusciously loaded with veggies, protein and healthy fats. What’s also great is, you can take this and completely make it your own! Don’t have tuna? Try some mackerel or sardines. Don’t like mushrooms or peppers? Use whatever veggies you have to hand. You can’t sub the eggs though, I’m afraid – unless you don’t mind the bake falling apart on your plate lol! I made the exact same thing but subbed the tuna for some delicious shrimp and it was delightful!

I’m still working on curbing my sweet tooth, so when I’m not having a sweet smoothie bowl or almond butter pancakes for breakfast, a savoury breakfast bake gets me back in balance. If you’ve ever wanted to just stumble out of bed with your breakfast waiting; make this ahead, freeze and defrost (only takes a few minutes), then start your day with a bang!

A slice of egg bake recipe on a plate

Tuna Mushroom Egg Bake Recipe

Whitney Williams
What a way to start your day! This Tuna & Mushroom Egg Bake recipe is sure to put a pep in your step!
4.63 from 8 votes
Print Pin Share Rate
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Breakfast, Main Course
Cuisine American, French, Paleo
Servings 8 servings
Calories 113 kcal

Ingredients
  

Egg Mixture:

  • 6 large pastured eggs
  • ½ cup coconut milk
  • ½ tsp cayenne
  • ½ tsp garlic powder
  • ¼ tsp Himalayan pink salt
  • ½ tsp dried chilies

Filling:

  • 1 medium onion diced
  • 2-3 large chestnut cremini mushrooms, sliced (around 1 1/2 cup yield)
  • 1 bell pepper diced (around 1 cup yield)
  • 2 cups spring greens (around 5 oz.)
  • ¼ tsp Himalayan pink salt
  • ½ tsp black pepper
  • 1 can wild-caught tuna (5 oz., drained)

Instructions
 

  • Preheat oven to 175C/350F
  • For the egg mixture: Crack eggs in a mixing bowl, add coconut milk and seasonings.
  • Using an oven/direct-heat safe pot, on a low-medium heat, sauté onion and mushrooms for 5-8 minutes till onions are translucent and mushrooms are soft.
  • Add bell peppers, cook for further 3-4 minutes.
  • Add spring greens and cook till they turn bright green and slightly wilted down.
  • Add in your tuna, mix to incorporate.
  • Add in your eggs. Place the dish in the oven for 40-45 minutes, until the egg is cooked through (check this with a fork in the middle). I like the top of the bake to be crispy so I leave it in until it is golden brown on the top.

Notes

NOTES: If you don’t have an oven safe dish, you can simply use a pot to sauté your veggies and place them in a baking dish. For size, my pot is 25cm (10 inches).

Nutrition

Calories: 113 kcalCarbohydrates: 3 gProtein: 9 gFat: 6 gSaturated Fat: 3 gCholesterol: 147 mgSodium: 260 mgPotassium: 219 mgSugar: 1 gVitamin A: 1510 IUVitamin C: 22.3 mgCalcium: 38 mgIron: 1.8 mg
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Whitney Williams

Hi I’m Whitney and I’m the bubbly food blogger behind WhittyPaleo.com. I’m a lover of plantains and I believe in eating rich, nutrient-dense foods to keep your mind and body at its best!

I’ve followed the Paleo diet for nearly two years, so now I’m focusing my efforts on helping others develop a healthy relationship with food: forever! On WhittyPaleo.com, there are a number of recipes from gluten free, vegan, vegetarian and low carb, I try to provide people with luscious, easy recipes that they can make, even if they aren’t the most skilled home cook (like me!).

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