Wednesday, October 29, 2014

Paleo Tex-Mex Breakfast Casserole

Tex-Mex Breakfast Casserole 


2 eggs, poached (1 egg per person)
1 pound ground beef
2 parsnips, diced
1 zucchini, diced
1 red bell pepper, diced
2 carrots, diced
1 140z can diced tomatoes
1 large sweet potato, shredded
3 cups baby spinach
3 garlic cloves, minced
1 onion, diced
2 tablespoons ghee butter
4 green onions for garish, chopped
3 tablespoons coconut oil
Your favorite hot sauce
Sea salt and pepper to taste
Dried parsley for garnish

For the guacamole:

3 tablespoons Paleo friendly mayo
2 avocadoes, smashed
Juice of 1 lime
1 garlic clove, minced
3 tablespoons onion, diced
1 roma tomato, diced
Sea salt and pepper to taste

Cooking Directions:

Preheat oven to 375 F.

In a large skillet over medium-high heat, add ghee butter. Once pan has heated, add garlic and all the veggies except the spinach and diced tomatoes. Cook until the vegetables become tender, stirring occasionally.

Add ground beef. Cook thoroughly while stirring occasionally.

Add diced tomatoes. Cook for another 5-7 minutes. Mix well.

Add spinach. Stir well. Cook until spinach has wilted.

Remove pan from heat.

In a medium bowl, add shredded sweet potato. Add coconut oil and mix together gently.

In a large baking dish, add meat and vegetable mixture.

Top meat and vegetable mixture with an even layer of shredded sweet potato.

Place in the oven and bake for 30-35 minutes or until the sweet potato becomes crispy.

While casserole is cooking, start on your guacamole

In a small bowl, add all the guacamole ingredients. Mix well to combine. Set aside

5 minutes before the casserole is finished cooking, prepare your poached eggs.

Remove casserole from oven and plate accordingly.

Top each casserole serving with a generous dollop of guacamole.

Top guacamole with poached egg.

Top poached egg with onion green onions, parsley and hot sauce.


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