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Home » Breakfast » Tuna Mushroom Egg Bake Recipe

Tuna Mushroom Egg Bake Recipe

October 13, 2016 by Hannah Healy, Updated August 22, 2018 5 Comments

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

Total Time: 55 minutes
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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

 

4.58 from 7 votes
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Tuna Mushroom Egg Bake Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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

Course: Breakfast, Main Course
Cuisine: American, French, Paleo
Keyword: breakfast bake, tuna mushroom bake
Servings: 8 servings
Calories: 113 kcal
Author: Whitney Williams @ Whitty Paleo
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
  1. Preheat oven to 175C/350F
  2. For the egg mixture: Crack eggs in a mixing bowl, add coconut milk and seasonings.
  3. 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.
  4. Add bell peppers, cook for further 3-4 minutes.
  5. Add spring greens and cook till they turn bright green and slightly wilted down.
  6. Add in your tuna, mix to incorporate.
  7. 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.
Recipe 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 Facts
Tuna Mushroom Egg Bake Recipe
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 147mg49%
Sodium 260mg11%
Potassium 219mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 1510IU30%
Vitamin C 22.3mg27%
Calcium 38mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

About Whitney from Whitty Paleo 

whitney-of-whitty-paleoHi 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!).

My aim is to bring you some joy; whether that be through a scrumptious recipe or one of my “really funny” anecdotes! Aside from part-time food blogging, I’m also a singer/songwriter and have performed at a number of shows and festivals in the UK such as Glastonbury, Wireless and many more.”

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Filed Under: Breakfast, Gluten Free, Lunch, Paleo Tagged With: breakfast, egg bake, frittata, paleo, recipe

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Comments

  1. Roz says

    July 16, 2018 at 8:03 pm

    This is delicious and very very easy. I followed the recipe to the letter (very unlike me) and everyone loved it. Will definitely be making this again. Thankyou

    Reply
    • Hannah Healy says

      July 16, 2018 at 9:17 pm

      Glad you enjoyed it!

      Reply
  2. Willow says

    March 30, 2017 at 2:26 pm

    This is great for Friday breakfast during Lent! The whole family loves it.

    Reply
  3. Courtney says

    October 13, 2016 at 5:15 pm

    Looks good! I almost never use tuna outside of sandwiches.

    Reply
    • Hannah of Healy Eats Real says

      October 13, 2016 at 6:01 pm

      Me neither! It’s good new use for tuna! 🙂

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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