02.17.18
It’s breakfast time here in the “B” household, and let me tell you: having something prepared casserole style to portion out through the week has been life
savingover the past few months since our lives have been so busy.
Seriously, the one & only meal that I always prep is breakfast. Because please tell me: who is going to wake up before work and cook a meal? Okay, I’m sure some of you superstar unicorns are out there, but I am not one. I’m lucky to be up & out with enough time to take my glass container out of the fridge and put it into a bag. Forget about eating the breakfast, that is done at work!
And speaking of eating breakfast, let’s talk about that when it comes to Intermittent Fasting. You guys know I love to fast for the health benefits, and I talk about it often. I aim to do it at least 3 times per week, and sometimes go up to 6. My personal fasting window happens from after dinner until the next afternoon. Yet here I am with another breakfast recipe… why?
That’s because I just lovebreakfast foods, and I don’t let my fasting get in the way of that. I save my prepped breakfast for lunch time, load it up with all of the savory sauces & toppings, and call it “brunch”.
More on Intermittent Fasting to come, but for now it’s all about this Enchilada-inspired breakfast. Because holy smokes, it is so dang good you guys! I have had questions from some of you over the last few months asking if my fan-favorite Beef Enchilada Bakecould be eaten for breakfast. My answer was “of course!” because you can eat whatever you please for whatever meal according to me. But once I tried it & made a few modifications to make it just right- we’ve already made this three times!
This breakfast bake is loaded with cauliflower rice, but don’t be scared! It adds a light, fluffy texture yet makes the dish so filling. And did I mention all of the ground beef and chopped veggies? It’s flavor & nutrient packed, and seriously delicious with some garnishes piled on top.
This is a must-make for brunch guests, but is also a new go-to for us when meal prepping. It’s going to get me through the finish line to wedding day… keeping me full & saving me time! (Which is 21 days away now btw…….!!!)
Print Recipe
5 from 2 votes
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
Filed Beef, breakfast, one dish meals, Whole 30
24 Comments
Reply
Emily
February 18, 2018 at 9:30 pm
Can this be made for a meal prep and then reheated or will the eggs get weird?
Reply
Anonymous
February 18, 2018 at 10:36 pm
Is there a substitute that you would recommend for the cauliflower? Unfortunately my stomach doesn’t tolerate it too well!
Reply
Jessie B
February 18, 2018 at 10:43 pm
Hi Emily! Yes, I make it for meal prep & reheat throughout the week. Turns out great every time!!
Anonymous: shredded potatoes or hash browns would be delicious!
Reply
Anonymous
October 27, 2018 at 4:06 pm
I wonder if it would be good using sweet potatoes.
Reply
Jessica Gulish
February 20, 2018 at 6:06 am
Just took out of the oven and it is delicious! I subbed two potatoes that I grated for the cauliflower, added small can of black olives, a fresno chili (omg didn’t realize so hot), added a bit more coconut lite milk and tomato paste to counter the heat.
Reply
Erin
February 26, 2018 at 11:18 am
Hello, I made this and love it! What is the serving size?
Reply
Heather Boney
March 17, 2018 at 10:20 pm
Can this be made up to step six and stored in the fridge overnight so it’s fresh for guests or a potluck?
Reply
Anonymous
September 3, 2018 at 4:17 pm
Did you try doing this? How did it work out? I have a breakfast potluck tomorrow and was hoping to prep tonight & cook tomorrow. Not sure if cook time should be adjusted if everything is cold.
Reply
alex amarxon
June 27, 2018 at 8:42 am
We started with an idea of saving the planet with what we are most passionate about: Dairy Queen hours
Reply
Anonymous
September 3, 2018 at 4:02 pm
Can I use kale in place of spinach?
Reply
Kelly Feraro
September 7, 2018 at 5:52 pm
I made this to portion and freeze for 8 days worth of Whole 30 breakfasts. It is deeeeelicious!
Reply
Anonymous
January 2, 2019 at 5:36 am
This dish is amazing! My husband eats this every morning for breakfast
Reply
Sarah
May 18, 2020 at 9:13 pm
This is one of our favorite breakfast bakes! It’s a nice way to change things up from the regular sausage/veggie/egg ones I usually make. Love serving it with dairy-free ranch and avocado slices.
Reply
Jamie
July 31, 2020 at 7:07 pm
For the coconut milk, are you talking the canned kind that’s full fat, or the refrigerated just milk-ish kind? Thanks a lot.
Reply
Jessie B
August 3, 2020 at 7:34 pm
Hi Jamie! A thinner milk would work best to mix with the eggs. Almond, coconut – whatever you like that’s a thinner texture (like the carton ones) that will just add creaminess to the eggs.
Reply
Jamie
August 4, 2020 at 8:17 pm
Thanks very much! Tomorrow’s breakfast, here we come. 😀
Reply
Loretta
August 13, 2020 at 11:05 pm
Thanks for the receipe! I substituted chicken for the beef and cabbage for the cauliflower. First night is great. Looking forward to 2nd and 3rd.
Reply
April Stephenson
August 15, 2020 at 10:17 pm
What is a serving size? Or how many does this serve?
Reply
Jessie B
August 15, 2020 at 11:28 pm
I usually get about 8 servings from it – but of course will depend on how large of a portion you serve! 🙂
Reply
April
August 23, 2020 at 5:15 pm
Love this! So yummy and the whole family likes it! 🙌🏻🙌🏻
Reply
Kelly
February 17, 2021 at 6:25 pm
This was beyond delicious. I used breakfast sausage instead of ground beef. Best breakfast casserole ever!
Reply
Ashley
December 6, 2022 at 12:40 am
Is the nutrition information on here for one serving?
