Loaded Taco Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 16 oz *93% Lean ground beef 1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 8 large Egg, fresh, whole, raw .5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tbsp Coconut Oil 1.5 tbsp Chili powder 1 tbsp Cumin seed .75 tsp Garlic powder .5 tsp Onion powder .5 tsp Paprika .25 tsp Pepper, red or cayenne 1 tsp Salt 1 tsp Pepper, black 3 tsp Organic Valley Ghee Butter
Combine all spices and mix. heat oven to 350 degrees. Grease 13 X 9 baking dish with ghee.
Peel and shred 3 white potatoes.f
Press shredded potato into the bottom of the pan to create an even layer. Bake for 20 minutes. Remove from the oven and let the dish cool for 10 minutes. Press the shredded potatoes down into the dish with the back of a spatula, to get rid of any air pockets.
While the shredded potato is cooking, melt the ghee in a medium-size pan over medium heat. Once melted, crumble the ground beef into-the-pan and saute until cooked through. Add the bell pepper and saute until soft, about 3-4 minutes. Drain any fat from the pan. Add the taco spice blend to the pan and stir well to combine. Turn off the heat and set aside to cool for 5 minutes.
In a large bowl, whisk together the eggs and coconut milk. Add the ground beef mixture and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.
Bake for 45 minutes to 1 hour, or until the casserole is set in the middle (you'll know it's set when you gently shake the dish and the middle of the casserole doesn't move). Cut into slices, top with salsa, guacamole, avocado slices, or any other desired sauce.
Serving Size: makes 16 2 inch pieces
Peel and shred 3 white potatoes.f
Press shredded potato into the bottom of the pan to create an even layer. Bake for 20 minutes. Remove from the oven and let the dish cool for 10 minutes. Press the shredded potatoes down into the dish with the back of a spatula, to get rid of any air pockets.
While the shredded potato is cooking, melt the ghee in a medium-size pan over medium heat. Once melted, crumble the ground beef into-the-pan and saute until cooked through. Add the bell pepper and saute until soft, about 3-4 minutes. Drain any fat from the pan. Add the taco spice blend to the pan and stir well to combine. Turn off the heat and set aside to cool for 5 minutes.
In a large bowl, whisk together the eggs and coconut milk. Add the ground beef mixture and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.
Bake for 45 minutes to 1 hour, or until the casserole is set in the middle (you'll know it's set when you gently shake the dish and the middle of the casserole doesn't move). Cut into slices, top with salsa, guacamole, avocado slices, or any other desired sauce.
Serving Size: makes 16 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 7.8 g
- Cholesterol: 112.4 mg
- Sodium: 218.5 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.6 g
- Protein: 9.8 g
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