30 Jan 2018

Whole30 Southwestern Egg Bake

It’s hard to believe that as you’re reading this, today is my last day of the Whole30 (whoop whoop)! Surprisingly I’m a little sad it’s over. This month has been all about getting creative with my meals, for example using cauliflower instead of rice and swapping out my morning avocado toast for sweet potato toast. I’ve loved the food, creative recipes and have noticed an increase in energy! I’m also so proud of myself for sticking to my goal and finishing this Whole30 off strong! I’m excited to see how reintroduction will go and pinpoint what food groups were making my stomach hurt. Although I’ve decided to not reintroduce dairy, since I already know it makes me feel sick and after 30 days I feel like I can live without it, I’m excited to have occasional oatmeal and quinoa. After reintroduction I want to continue eating a Whole30 based lifestyle with the occasional non compliant meals, since let’s be honest I’m a baker at heart and still love oatmeal!

Today I want to share a recipe fit for a Sunday brunch. Whether it’s for yourself or family, this warm and hearty breakfast will hit the spot. I love both Southwestern cuisine and breakfast, so combining the two just makes sense. For this dish I chopped up some onions, green peppers, sausage and yellow potatoes, sautéed with canned tomatoes and topped it all off with a fried egg, avocado, pico and a sprig of cilantro. It’s simple, insta worthy and packs a punch of flavor.


Whole30 Southwestern Egg Bake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Course: Breakfast
Cuisine: dairy free, gluten free, Mexican, Whole30
Servings: 2 people
Author: thesashanicole.com
  • 8 oz baby yellow potatoes
  • 1 chicken sausage
  • 3/4 cup green bell pepper
  • 1/2 cup sweet onion
  • 1 tbsp olive oil
  • 2 cups cauliflower rice frozen
  • 2 cups canned diced tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp cumin powder
  • 1 tsp sea salt
  • 2 eggs
  • 1/2 cup pico optional
  • 2 tbsp cilantro optional
  1. Dice the potatoes, bell pepper, onion, and sausage into small cubes. In a large pan on low heat, sauté the veggies and sausage with 1 tbsp of olive oil for 10 minutes.

  2. Add the spices, salt, cauliflower rice and diced tomatoes. Continue to cook for another 5 minutes until the potatoes are fork tender and soft.

  3. Top with fried eggs, pico and cilantro.

I hope y’all have a wonderful week and please do share your recreations on Instagram with me!

xx Sasha

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  • These leopard flats have been my go-to shoe for almost every outfit! They're so comfortable and who doesn't love a pop of leopard to a sweater and jeans!
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