I have eaten eggs every day of Whole30. So many eggs. I understand the program encourages people to consider each meal as a meal versus breakfast, lunch, and dinner, but I still prefer eggs in the morning and chicken in the evenings.
I’ve mentioned that I cook in large quantities. Nothing is better than having leftovers in the fridge and mindlessly throwing a meal together, one piece of tupperware at a time. But breakfast is the meal that I rarely planned or made ahead – until now. I would usually eat a banana with a tablespoon of almond butter or Greek yogurt with fruit – something fast and convenient.
That all changed with Whole30. The program recommends eating adequate protein, vegetables, and healthy fat within an hour of waking. In my past life, I would be on my third cup of coffee and still getting the kids’ breakfast ready within an hour of waking. So I have been making egg casseroles and egg muffins with anything and everything I can find in the refrigerator. They can be made ahead of time and last for days! That’s how the Fiesta Egg Casserole was created! I should mention, you don’t have to use these specific ingredients – any browned, seasoned ground meat will do (sausage, turkey, etc.) as well as any combination of vegetables. Mashed sweet potatoes and spinach atop sausage is another favorite!
First, grease your pie dish with coconut oil or ghee.
Then cover the bottom of your dish with browned, ground meat.
Next, add your veggies (I used pico de gallo and spinach).
Lastly, pour in your eggs.
I let this sit in the refrigerator overnight until baking it the next morning at 350 degrees for 30 minutes (or until firm in the middle). Perfection.
|Whole30 Recipe: Fiesta Egg Casserole|| || |
- 10 Eggs
- 1 - 1½ Cup Browned, Ground Taco Meat
- Pico de Gallo or Salsa
- 1 Cup Raw Baby Spinach
- Sliced Black Olives
- Salt & Pepper to taste
- Grease pie plate or muffin tins with ghee or coconut oil.
- Beat eggs in a separate dish. Add salt and pepper. Set aside.
- Layer the meat, salsa, and spinach.
- Slowly pour eggs over the top.
- Top with black olives.
- Bake in a preheated 350 degree over for 30 minutes (pie plate) or 20 minutes (muffin tins) or until firm in the middle. The casserole can be made the night before and baked the next morning.
P.S. I forgot to add the olives to mine prior to baking it so the picture isn’t an actual representation of the recipe. Sorry. And the dish is delicious topped with guacamole as a healthy fat.
Happy Clean Eating!