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Ingredients:
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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Wednesday, October 29, 2014
Paleo Tex-Mex Breakfast Casserole
Tex-Mex Breakfast Casserole
Posted by
the swedish cave girl
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