Whole30 Italian Styled Eggs


This is Day 2 of my Whole30 journey. I had this recipe for breakfast on both days. I spent two days researching breakfast, lunch, dinner and snack recipes to try for 30 days. I am excited and worried at the same time. Losing weight, cleansing my body and feeling good sounds so amazing. Not being able to eat chocolate ice cream with peanut butter…worried. Let’s see how I do!



  • 5-6 slices chopped Bacon
  • 1/2 cup chopped Onion
  • 3/4 cup chopped Green Pepper
  • 1 cup of sliced Mushrooms
  • 3 Garlic Cloves minced
  • 16 oz can of diced Tomatoes or 2 cups of chopped Tomatoes
  • 1 tablespoon Dried Italian Herb Blend
  • 1/2 teaspoon Red Chili Flakes
  • 6-8 fresh Basil leaves, chopped
  • 4 eggs
  • Sea Salt and Black Pepper to taste


Step 1:  Preheat oven to 420 Degrees.

Step 2: Add bacon to an oven safe skillet on medium heat. Cook the bacon until it starts to brown. Drain most of the excess fat.



Step 3: Add onion and cook until translucent.


Step 4: Add in the green pepper and mushrooms and cook until slightly soft.


Step 5: Add the garlic and cook until fragrant.


Step 6: Reduce heat and add in tomatoes, dried Italian herbs, and chill flakes. Simmer for a couple minutes, stir in most of the fresh basil.


Step 7: Create four wells in the sauce and crack the eggs in.


Step 8: Bake in the oven for 7-15 mins, until the egg whites are set, but the yolk soft!


Step 9: Sprinkle with more fresh basil. Eat and Enjoy!


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