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This Paleo and Whole30 Breakfast Casserole will be the hit of your weekend brunch. Filled with bacon, eggs and beef, it even sneaks in loads of healthy veggies!

Paleo and Whole30 Breakfast Casserole

  • Author: Kristi Barnes
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Breakfast

Description

Paleo and Whole30 Breakfast Casserole Author: Kristi Barnes Serves: 12 servings


Scale

Ingredients


Instructions

  1. Preheat oven to 350°F.
  2. Go ahead and cook and chop bacon if you haven’t already. Set aside.
  3. Melt ghee over medium heat.
  4. Add ground beef and onions, and cook until meat is browned and onion starts to turn translucent, about 5 minutes.
  5. Add carrots and zucchini. Cook 3-4 minutes until softened.
  6. Add garlic, Italian seasoning, salt and pepper, and cook one more minute, stirring constantly with a wooden spoon.
  7. Mix in the chopped bacon, and add everything to a greased baking dish. I used this 9″x13″ Corelle lightweight casserole dish.
  8. In a mixing bowl, whisk eggs until mixed well and slightly frothy.
  9. Pour eggs evenly over meat mixture.
  10. Bake at 350°F for 45-50 minutes, or until eggs are set. A fork stuck in the middle should come out clean.

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