Paleo Broccoli Bake

  • Paleo, Gluten Free, Dairy Free Paleo, Gluten Free, Dairy Free
  • Serves 4 Serves 4
  • 30 minutes30 minutes


  1. 1 lb Broccoli florets
  2. 1 tbsp. Coconut Oil
  3. 1 Onion, diced
  4. 2-4 cloves Garlic, minced
  5. 2 cups Mushrooms
  6. 4 Eggs
  7. Salt & Pepper
  8. 1 tsp. Thyme


Preheat the oven to 160 degrees C

Steam the broccoli in a large soup pot until fork tender.

Meanwhile, heat the oil in a large skillet over medium heat.

Add the onion to the skillet, and sauté until translucent.

Add the garlic and mushrooms to the skillet, season with thyme, salt and pepper, and continue to sauté until tender.

Drain the water from the broccoli. Allow the broccoli to cool to the touch, and chop any larger pieces into bite-sized pieces.

Add the boiled broccoli to the onion and mushrooms, and gently stir until combined.

Grease a baking dish with oil/cooking spray

Pour the broccoli and mushroom mixture into the well-greased baking dish in an even layer.

In a medium-sized mixing bowl, whisk together the eggs and coconut milk.

Carefully pour the eggs and coconut milk over the vegetables, being sure to coat all evenly.

Season once more with salt and pepper, and place in the oven to bake at 350 degrees for 1 hour.

Optional: Add cheese and bay leaves before baking

Nutritional Value

Kcal: 155

Protein (g): 11.5

Fat (g): 8.8

Carbohydrates (g): 10.5


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Paleo Broccoli Bake