Hard Boil Eggs in the Oven — A Whole 30 Must!

hard boiled eggs in the oven | Bacon is the Way to Happiness


A month ago, I saw a video of a Food Network cook pulling a dozen hard-boiled eggs out of the oven. I am glad that I saw this! Since I have been on the Whole30, I have used this method many times for cooking my eggs. (You can see the original video here)

I’ve been able to grab one of these eggs in a pinch. But, really.. all the guys of my house (yes, even the baby) live for hard-boiled eggs… so we go through them pretty quickly. I have found that this is a great way to hard-boil eggs in bulk. I don’t have many pots that make sense to cook more than 6 eggs at a time. For some reason, hard-boiled eggs are like cookies in my house… they disappear very quickly.

What I like most about this method is that there is less clean up. The muffin tins come out clean. And less worrying about the timer. I place one egg in each muffin tin compartment. Put it in myoven… and then I have 30 minutes to take care of whatever business that needs tending… like my two crazy active boys.

Any steps to making healthy food easier to create is always okay in my book. I think this one is a winner, for sure.


Hard Boiled Eggs in the Oven
From: the Food Network
Servings: 12
Time: 35 minutes

1 dozen large eggs
For cold water bath: about 1 quart of ice water

1. Preheat oven to 350 degrees. Place one whole egg (uncracked) into each section of the muffin tin. Bake for 30 minutes.
2. Remove from oven and place into ice water bath for at least 5 minutes. Peel, eat, and enjoy!

Roasted Sweet Potato + Apple Quinoa

Roasted Sweet Potato + Apple Quinoa

Hello. It’s me.

I’ve been terribly absent in the blogging recipes sphere. To say that I am busy is an understatement. These two gorgeous souls entrusted to me have been stealing all of my attention. I am not the least bit sorry.


Excuse me while I take another three moments to stare at them. In person. To get my proper stalk on, I have to walk away from the computer since they are sleeping. Be right back.

I have great news for all of you… I have been terrifically busy in the kitchen creating recipes to share with you. Photographing. Instagramming. (Instagraming? Instagring?) I have been lovingly jotting each recipe down onto paper, and then… poof. They disappear.

So, I have bad news for you. I don’t have too many recipes to share with you. These recipes have gone to the same resting place as my grocery lists and half of the socks of every person residing in this house.

If you follow me on Instagram (which you so obviously should… @baconisthewaytohappiness) there is clear proof of lots of activity going on as we settle into life in our new home with our newest, sweetest addition.

However, despite all of the bad news of lost recipes, I do have good news. This one was so easy that I haven’t forgotten it, even though the recipe-grocery-list-sock-monster has devoured it.

It is easy. It is healthy. It is delicious. It is a Fall-y recipe not involving pumpkin. Face it, sometimes we all need a break from the whole pumpkin spice on my pumpkiny pumpkin craze, so that we can better appreciate our pumpkin tortilla chips that we bought to dip into our pumpkin salsa.  It’s just apples, onions, sweet potatoes, and a dash of heaven.

Roasted Sweet Potato and Apple Quinoa

Nevertheless… and plentythemore… here is a delicious, healthy dish that I cannot get enough of. In fact, I’m going to go make some more while the boys ZzZZzzzzZZzz… #thankyouJesusfornaptime. 

Roasted Sweet Potato & Apple Quinoa
Yields: 4 servings
Time: 25-30 minutes

Roasted Sweet Potato + Apple Quinoa

3 medium sized sweet potatoes, scrubbed
3 medium apples (try gala, but any sort will do)
1 cup sweet onion
4 cups cooked quinoa
3-4 TBS extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp coarse salt (either sea salt or kosher)
1/2 tsp black pepper
4 large eggs
1 tsp white vinegar

1. Preheat your oven to 400 degrees.
2. Meanwhile, chop the potatoes, apples, and onion into small pieces. You can go as small or as large as you’d like.. just know it’ll affect the roasting time. I opted for about 1″ bites.
3. In a large bowl, combine the chopped potatoes, apples, and onion with olive oil, stirring until well covered. Sprinkle with the garlic powder, salt and pepper, stirring more to combine.
4. Place onto a large baking sheet and bake approximately 20-25 minutes, stirring halfway through, (or more, if you chose to go with larger pieces) until nicely browned.
5. Once finished roasting, combine the quinoa with the cooked vegetables in that same large bowl as before. Place into 4 serving bowls. Set aside.
6. It’s time to poach some eggs (if you are unable to consume poached eggs, please feel free to fry your eggs): In a small sauce pot, add enough water that comes about 1″ away from the top of the pot. Put in a pinch of salt and your vinegar and bring to a boil. Once it is rapidly boiling, crack an egg into the water, you will see a white mass forming (think Ghost of Christmas Past from Muppet Christmas Carol). Cook for 3 minutes. Remove with slotted spoon. Drain on paper towel briefly to remove excess water.
7. Place an egg on top of each serving and sprinkle a bit of salt and pepper onto each poached egg and serve immediately!