Mushroom and Pancetta Bake

  • PPaleo
  • GFGluten Free
  • NFNut Free
  • DFDairy Free


6 Pasture Raised Eggs
2 Cups Spinach (Roughly Chopped)
1.5 Cups Crimini Mushrooms (Stems Removed and Finely Sliced)
1 Small Red Pepper (Finely Sliced)
1/2 Red Onion (Finely Sliced)

1 Clove Garlic (Crushed)
4 oz. Thick Pancetta (Roughly Chopped)
1 Tbsp. Coconut Oil
Sea Salt and Black Pepper


Preheat the over to 450F. Grease a medium sized round baking dish with coconut oil and place to one side.

Melt the coconut oil in large pan on medium heat. Add the garlic and onion and cook for approximately 5 minutes. Add the mushrooms and pepper and cook for an additional 5 minutes. Lastly, add the spinach, season and cook for another 3 minutes.

Spread the vegetables evenly into the baking dish and place to the side.

Add the pancetta to the pan and cook until crispy and golden brown on the outside. When finished, sprinkle the pieces over the vegetables.

Make 6 holes in the dish and crack an egg to each. Place the dish in the oven and bake for approximately 15 minutes or until the eggs are done.

Allow to cook for 5 minutes before slicing and serving with a side of avocado and lemon.

Makes 4-6 Serves