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Veggie Egg Bake with Red Pepper Sauce

Whole30, Dairy-Free, Gluten-Free, Vegetarian

Breakfast has been called the most important meal of the day, but it is often the meal that most people struggle with getting in filling, nutritious ingredients. This breakfast dish uses all whole foods in order to start the day off with a balance of protein, carbs, and fats, leaving you not only satisfied but also ready to take on the day!

Guju Sauce Used: Red Pepper Indian Sauce  

Source of Inspiration:

We love preparing breakfast in advance so we created a recipe that can be prepped up to 2 days in advance of baking it. Potatoes make an excellent gluten and grain-free crust and our Red Pepper Indian Sauce amps up the flavor in this healthy and comforting dish. 

Servings: 4

Prep Time: 15 minutes 

Cook Time: 40 minutes 

Total Time: 55 minutes



  • 1 tablespoon olive or avocado oil 
  • 4 ounces of cremini mushrooms, sliced
  • 2 cups green beans, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder 

Crust & Eggs:

  • 1 medium Russet potato, sliced in very thin rounds 
  • 2 tablespoons olive or avocado oil
  • 6 large eggs


  • ½ cup Guju Red Pepper Indian Sauce 


  1. Preheat your oven to 350 F (180 C).
  2. Add oil to a large skillet set to medium-low heat.
  3. Add sliced mushroom and chopped green beans and season with sea salt, black pepper and garlic powder. Sauté until the veggies are soft and much of the excess moisture has cooked out, about 10 minutes.
  4. While the veggies are sautéing, prepare your potato crust. Add sliced potato and oil to a large bowl and toss well.
  5. Arrange potato slices in a circle, covering all of the base, in an 8” round baking dish. Use all the slices, layering as needed.
  6. Remove veggies from the oven and spread over the potato slices.
  7. Crack eggs in a bowl and whisk well. Pour over the veggies, pressing the veggies down with the back of a spoon so that they are mostly covered in egg.
  8. Bake in the oven, covered with aluminum foil, until the eggs are cooked through, about 30 minutes. 
  9. Remove from the oven and serve when cool enough to touch, with Guju Red Pepper Sauce, storing any leftovers in the fridge in an airtight container for up to 5 days.
  10. Enjoy! 

Notes: You can easily swap a Russet potato for a sweet potato in this recipe and feel free to serve this with our other sauces such as Coconut Curry Indian Sauce or Tikka Masala Indian Sauce!

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef

An easy and delicious Whole30 breakfast for weekdays or weekends
A gluten free veggie egg bake for an easy breakfast meal

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