Ground Beef, Egg and Veggie Bake - Whole30
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. ground beef, browned2 tbsp Garlic powder2 tsp Salt1 tbsp ground Cumin2 tbsp Chili powder1 tbsp minced Garlic0.25 cup Almond Milk, original4 small Potatoes, sliced thin2 cup Spinach, fresh1 cup pieces Mushrooms, fresh2 medium whole (2-3/5" dia) Red Ripe Tomatoes, sliced18 large Eggs1 tsp seasoning salt (not in nutritional information)
1. Brown ground beef.
2. Add 1/4th cup water and mix in all spices to ground beef in pan.
3. Make sure to slice potatoes nice and thin. Place in bottom of a round pie tin.
4. Layer meat on top of potatoes.
5. Layer on spinach.
6. Layer on mushrooms.
7. Stir eggs separately, add in almond milk, then pour on top of mushrooms.
8. Press to make sure nothing is sticking out above the eggs.
9. Place sliced tomatoes on top in a single layer.
10. Bake at 400 degrees for 30-40 minutes. Center should be solid and puff up a bit; this will settle as it cools.
Top with whatever you want. For Paleo or Whole30 fans, add guacamole or salsa as desired. If you eat dairy, you can also add sour cream or a sprinkle of cheese!
Serving Size: 1/6th of finished bake
Number of Servings: 6.0
Recipe submitted by SparkPeople user ALICIALYNNE.
Serving Size: 1/6th of finished bake
Number of Servings: 6.0
Recipe submitted by SparkPeople user ALICIALYNNE.
Nutritional Info Amount Per Serving
- Calories: 333.2
- Total Fat: 15.4 g
- Cholesterol: 558.0 mg
- Sodium: 1,053.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 4.8 g
- Protein: 22.9 g
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