Shepherd's Anytime Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 301.4
- Total Fat: 19.4 g
- Cholesterol: 181.8 mg
- Sodium: 266.2 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.1 g
- Protein: 26.8 g
View full nutritional breakdown of Shepherd's Anytime Breakfast Casserole calories by ingredient
Introduction
A simple twist on a classic pot pie or Shepherd's pie. Crustless to reduce the glycemic load but using egg to bind everything together. Pretty Yummy.A simple twist on a classic pot pie or Shepherd's pie. Crustless to reduce the glycemic load but using egg to bind everything together. Pretty Yummy.
Number of Servings: 22
Ingredients
-
Ground Beef - 3.5 Lbs - The numbers given for total calories is way off.. drain off the fat to keep the total calories down.
Carrots - 1.5 cups cut into thin medallions.
Red Onion - 1/2 onion chopped
Jalapeno -2 whole Jalapenos
Garlic -4 cloves of the equivalent of pre-chopped garlic
Green Pepper - 1 medium pepper finely chopped.
Cauliflower - 1 large head chopped finely
Finely shredded cheddar cheese - 1.5 Cups
Large Eggs - 1 dozen
Paprika
Black Pepper
Tony Chachere's Creole seasoning
Directions
brown and thoroughly drain the beef.
Grind the Jalapeno, Onion and Garlic in a food processor until you have a very fine salsa. Add this to the beef and cook until the moisture has been fully absorbed into the beef and it is dry.
Finely chop the Carrots, Cauliflower and Green Peppers and put them into boiling water for approx 5-10 minutes. Drain them and set them aside.
In a blender, put your dozen eggs and seasonings together and blend them together until fluffy.
Combine the drained beef, drained veggies and shredded cheese and mix thoroughly and quickly.
Divide this mixture into whatever size batches you'll need depending on what size containers you have to cook in.
Mix the egg with the meat and veggie mixture and put it into the greased casserole pan.
cook in a 350 degree oven for 30 minutes.
Serving Size: 22 squares 2x3x1
Grind the Jalapeno, Onion and Garlic in a food processor until you have a very fine salsa. Add this to the beef and cook until the moisture has been fully absorbed into the beef and it is dry.
Finely chop the Carrots, Cauliflower and Green Peppers and put them into boiling water for approx 5-10 minutes. Drain them and set them aside.
In a blender, put your dozen eggs and seasonings together and blend them together until fluffy.
Combine the drained beef, drained veggies and shredded cheese and mix thoroughly and quickly.
Divide this mixture into whatever size batches you'll need depending on what size containers you have to cook in.
Mix the egg with the meat and veggie mixture and put it into the greased casserole pan.
cook in a 350 degree oven for 30 minutes.
Serving Size: 22 squares 2x3x1