Beef Enchilada Breakfast Bake | PALEO, Whole30
Servings: 4
Calories: 540kcal
Ingredients
- 1 lb ground beef
- 1/2 onion diced
- 1/4 cup mild diced green chiles
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1.2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 12 oz riced cauliflower (fresh or frozen)
- 2 tbsp tomato paste
- 12 eggs whisked
- 1/4 cup coconut milk
- 1/2 cup chopped baby spinach
Optional garnish: cilantro, avocado, black olives, green onion, dairy-free ranch, hot sauce
Instructions
- Preheat the oven to 375ºF.
- In a large skillet over medium to medium high heat, sauté the beef, onion, green chiles, and spices until the beef is cooked through. Stir in the cauliflower rice and tomato paste until well combined.
- In a mixing bowl, whisk the eggs with coconut milk (you can add additional seasonings here too if you wish, I add salt & pepper). Add the chopped spinach and stir.
- Layer the beef mixture into the dish, followed by eggs poured over top.
- Sprinkle with olives & green onion if using, and transfer to the oven.
- Bake for 35 minutes or until set. Top with garnishes of your choice & serve hot!
Notes
- With all of my baked egg dishes, I add a layer of parchment paper to the baking dish to keep everything from sticking.
- If you tolerate dairy, this would be delicious with a sprinkle of grass-fed cheese!
- Not into ground beef? Try fully cooked, shredded chicken or beef. If you're vegetarian (I know I have a few of you here!!) try substituting fajita veggies.
Nutrition
Calories: 540kcal | Carbohydrates: 12g | Protein: 39g | Fat: 37g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 572mg | Sodium: 755mg | Potassium: 964mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2382IU | Vitamin C: 46mg | Calcium: 144mg | Iron: 6mg