Wow! It’s been a while since I’ve posted a new recipe. I’ve posted lots of fun news about my new book and upcoming launch party, but there hasn’t been a recipe in sight in ages. I’m making it up to you today with this tasty breakfast casserole.
It pretty much combines all of the tips that I give out in my nutrition seminars when I am discussing healthy breakfasts. Like many people, I spent the first 30 years of my life eating cereal or oatmeal for breakfast. The longest amount of time I spent making breakfast was probably about five minutes. It can be really tough to make the switch to a more real food based breakfast when you are used to rolling out of bed and pouring cereal into a bowl.
This casserole does take a bit of time to cook in the oven, but the prep time is minimal and it makes enough to feed your family for two or three days. I always tell people to make big meals that leave plenty of leftovers so you can cook once and eat two or three times from that same meal. True, you may have to wake up early to make breakfast one day, but then you can sleep in the next day and breakfast will just be ready and it will be MUCH healthier than a bowl of cereal.
I also love that this casserole recipe can really just be used as a base and you can totally switch up the meat, veggies and spices to use up food you have in your house or to suit whatever sounds good to you that morning. As long as you follow the general guidelines (temperature, cook time, etc.) you can play with it as much as you want. I’ve made many variations of this, including my Hatch Green Chile Breakfast Casserole and the Ginger Carrot Breakfast Casserole in my new book, The Everything® Paleo Pregnancy Book.
So, if you haven’t made the jump and switched to a real food breakfast, this would be a great recipe to start with. If you really want to sleep in, you could even make it the night before and dream about the delicious breakfast that will be waiting for you in the morning. 🙂
Paleo Taco Breakfast Casserole
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
1 tbsp coconut oil
One medium yellow onion, peeled and diced
1 lb ground beef
Two medium carrots, shredded
1/2 cup shredded green cabbage
1 green bell pepper, diced
1 tsp chili powder
1/4 tsp each of garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
Dash of salt and pepper
Optional Toppings: black olives, green onion, sliced avocado, salsa, raw grass fed cheddar cheese
Heat oven to 350ºF.
Heat coconut oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring frequently.
Add ground beef to skillet and cook until it begins to brown, 5 to 7 minutes, stirring often to break up the meat.
Add carrots, cabbage and bell pepper and continue to cook until meat is fully browned and vegetables are soft, about 6 to 8 minutes, stirring often.
Transfer beef and vegetable mixture to a large glass baking dish (9”x13” or similar). Pour eggs evenly over top of beef and vegetables and use a fork to gently stir in eggs.
Optional: Top with sliced black olives and/or diced green onion
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until eggs are set. Cut into 6 slices.
Optional: Serve with avocado, salsa or a sprinkling of raw grass fed cheddar cheese