Paleo Egg Bake with a Crispy Potato Crust

Paleo Egg Bake with a Crispy Potato Crust

I have tried basically everything when it come to food. I like being my own experiment and I like seeing how things play out in my body. Plus I have horrible eczema on my scalp. I have since I was a child and I really really would like to be free from it. Recently I have tried AIP, Keto, and Fasting. You name it. I have probably done it. I think all these diets have therapeutic purposes and can literally save people's lives! But they have not done anything for my scalp. Oh also I think I easily get wrapped up in a way of eating, and this makes me really rigid and stressed. 

AIP is a version of paleo that removes allergens that really affect people with autoimmune diseases. Things like nightshades, eggs, nuts etc. Looks this is the most simplified version of AIP ever. There are so really amazing AIP bloggers out there if you want to know more! I experimented with this for a few months, and then reintroduced the things I had removed. My scalp did not change. I did learn that coffee gives me headaches. Even decaf. Sad. 

Keto -  I also played with for a few months. It made me feel really really tired. I think because I like to do high-intensity workouts and because I am woman in my 'child-bearing' years. AKA complicated hormones and carb needs. I know that keto works really well for a lot of people and I do enjoy eating lower carb than a typical SAD (standard american diet), but I don't like feeling like I have to count my veggies and I love sweet potatoes. Can't live without those. Plus my scalp did not change. 

Fasting - I skipped breakfast and intermittent fasted for a long time. But with all this new research coming out about vegetables, how important they are for health, and that we should be aiming for 8 servings a day it just does not seem compatible. I think nutrient density is the most important thing for me and likely most people. I mean if I am not feeling hungry I am not going to eat. But I am typically hungry in the morning so I don't thing I should force myself to fast. Again scalp stayed the same when I was fasting. 

I am trying to be more intuitive with my food. I really have no plans of not eating paleo - ahh double negative. I mean I will continue eating paleo, it has changed my life. But I think trying all these different diets is more stress than it might be worth at this point in my life where I am starting a new job basically every 5 months. Stress has a huge impact on our lives, so again I am trying to chill out and eat when and what feels right and makes me feel good. I am also making it a goal to add more bone broth to my diet, a little gut healing never hurt anyone.

It also might be possible that the 21 day sugar detox is helping my scalp - but I don't want to count my chickens before they hatch. We will see! TBD

Breakfast makes me feel good. So does sleep. Which makes the mornings tricky! I don't want to get up toooooo early, but I don't want to rush through the morning. The trick is to make this Paleo egg bake with loaded veggies and a crispy potato crust. I need to think of witty names for my recipes. This one is mouthful. Yikes.

Once baked I can just reheat this bake and voila a quick, delicious breakfast. 

The best way to reheat this bake is to pan fry it in a little fat until it brown up on both sides. Preferably bacon fat. So good. 



  • 2 medium potatoes
  • 1 tblsp plus 1 tsp fat of your choice (butter, ghee, duck fat, avocado oil) 
  • 2 tsps salt
  • 1  and 1/2 tsps onion flakes
  • 1 tsp paprika 
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley 
  • 2 zucchinis
  • 1 carrot
  • 1/2 chopped onion
  • 1 clove of garlic
  • 2 tblsps avocado oil mayo (or some kind of milk/ milk alternative)
  • 8 eggs
  • pepper to taste
  1. Preheat the oven to 400 degrees
  2. Cover the bottom of a deep large baking dish with 1 tblsp melted fat
  3. Peel and slice the potatoes as thinly as possible
  4. Line the bottom and up the sides of the dish with the potatoes
  5. Drizzle with 1 tsp melted fat
  6. Sprinkle with 1 tsp salt, 1 tsp onion flakes and the paprika
  7. Bake for 15-20 mins. Watch your potatoes slices and remove when they are starting to brown on the edges and are soft
  8. Meanwhile chop the onions and garlic and shred the zucchini and carrots (squeeze the zucchini to get out the excess water)
  9. Add the veggies to a large bowl
  10. Whisk and add in the 8 eggs
  11. Mix in the mayo
  12. Then add in the rest of the spices 
  13. Stir and pour on top of the potato crust
  14. I made my egg layer thin so that this would cook quickly - it took me about 25 mins. Done with the center of the bake is set. 
  15. Best served with a side of bacon! 
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