This is a guest post by Angela Blanchard, a wife and mom who is passionate about eating paleo. She started her journey to an all paleo diet over three years ago and has since created Mom Eats Paleo, a blog which features lots of healthy, homemade paleo recipes.
Mexican Style Egg Bake (Paleo)
School is here and if your household is anything like ours, mornings are much more hectic.
In one way, having your kids back in school is nice (because let’s be honest, by the end of the summer they’re driving you crazy), but the morning routine that comes along with school can make breakfast a tad difficult. The mornings are rushed, you’re trying to keep everything in order and getting everyone to sit down at the breakfast table is a miracle, not to mention the pile of dishes left for later. Nothing is worse than working all day and coming home to syrup-crusted plates and spilled milk.
Instead of trying to throw something together quickly in the morning or worrying about a bunch of dirty pans, let’s nip a healthy breakfast in the bud!
Trade in early morning mayhem by using leftovers for this make-ahead, nutrient-dense breakfast bake.
This Mexican Style Egg Bake can be prepped in 5 minutes flat by using leftovers from last night’s Taco-Inspired Fiesta.
If you skipped out on taco night the evening before, that’s a-ok! You can prep and bake your Mexican Style Egg Bake anytime over the weekend for an easy, no-mess meal throughout your busy week.
This recipe yields eight decent size pieces and, depending on the size of your family, will last two to four days. The best part… it’s freezer-friendly in case you want to make a double batch. Just cut and wrap each piece in parchment paper for future grab-and-go breakfasts.
Optional additions or substitutions
- black olives
- any other leftovers you have on hand
- Any taco meat can be used for this recipe (chicken, pork, beef, etc.). Our favorite is 100% grass-fed ground beef, but feel free to use whatever you have on hand from taco night.
- If you can tolerate dairy, feel free to exchange the non-dairy options for your favorite dairy products using the same measurements.
Pre-prepped for breakfast throughout the week
Slice and allow egg bake to cool completely before storing in an airtight container.
Cut into slices. Once egg bake has cooled completely, wrap each piece in parchment paper or store in an airtight container or freezer bag and freeze. Remove from the freezer the night before, defrost in the fridge overnight and reheat (or eat cold) in the morning.