Mexican Style Egg Bake (Paleo)FULLforLife
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.
Mexican Style Egg Bake (Paleo)
Like a crustless quiche, this healthy egg bake tops the charts for simple breakfast recipes. It's gluten-free, paleo and low-carb, plus it's perfect for early morning breakfast, brunch, lunch or dinner. Top it with salsa and serve with toast or tortillas for the complete package.
Preheat oven to 350 degrees.
Line an edged 9x13 baking dish with parchment paper (for easy cleanup and cutting) OR grease pan with extra virgin olive oil/coconut oil.
Place your protein (leftover taco meat or protein of choice) and onions, peppers and green chilies on the bottom of your prepared pan.
In large bowl whisk eggs, milk, salt, and pepper. Pour over meat and veggies.
Evenly sprinkle nutritional yeast or cheese on top of eggs.
Bake for 30 minutes, uncovered.
Remove from the oven and let cool.
Serve immediately: Cut into slices, top with your favorites and serve. (If you used parchment paper, grab two sides of the paper and remove your egg bake from pan before slicing and serving.)
Pre-prepped for breakfast throughout the week: Slice and allow egg bake to cool completely before storing in an airtight container.
Freezer-friendly: 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.
Optional Additions or Swap Outs:
- 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.
After a day or two, the egg surrounding your onions may turn a slight green/blue color (don't fret - this is totally normal). You can prevent this by sautéing your onions beforehand, but it is not necessary.
If you can tolerate dairy, feel free to exchange the non-dairy options for your favorite dairy products using the same measurements.
Nutritional yeast is not as scary as it sounds! Not many have this in their pantry, and that's okay! The reason it is listed in the ingredients is that my family does not tolerate dairy very well BUT loves (and misses cheese). If your family is like ours and has a dairy intolerance, try nutritional yeast. It gives off a "cheesy" flavor, without the indigestion that later ensues. You can replace the nutritional yeast with equal parts dairy cheese OR leave it out altogether.
I prefer not to add salt or pepper to this recipe since the taco seasoning I use already contains both. Feel free to add salt and pepper to taste.