I make a lot of these bakes for breakfast as they are so easy. And they reheat beautifully, which means that I can make a couple of them when I have the time and store them in the fridge until I need them. And then on a busy morning, when I have to head to work, I can just pull them out and reheat.
I posted last week about a Breakfast Sausage Bake that I made, but sometimes I also use other protein ingredients in place of sausage. This bake uses ground beef. It also uses leftover cauliflower rice. If you have none leftover, you could “rice” a cauliflower and use that instead. Just add it to the ground beef in the pan and cook for a few moments.
This is an AIP stage 4 reintroduction recipe. When reintroducing foods on the AIP, I recommend this guide.
Taco Breakfast Bake
- 1 tbsp coconut oil
- 1 small onion- chopped
- 1lb ground beef
- 3 cups leftover cooked cauliflower rice
- 14oz (396g) can chopped tomatoes (try to find one that contains nothing but tomatoes and juice)
- 8 eggs – beaten
- paleo taco seasoning (recipe below)
- salt and pepper to taste
- 2oz grated cheddar cheese (optional)F
Preheat the oven to 190°C/375°F.
Next you need to make up the taco seasoning.
Melt the coconut oil in a large skillet and add in the onions. Allow to cook over a medium heat for 5 minutes or so until softened.
Add the ground beef, taco seasoning, salt, pepper and oregano and cook until the beef is browned.
Tip the entire contents of the skillet into a large bowl and add the cauliflower “rice”, tomatoes and eggs. Mix well.
Pour everything into a large oven-proof dish and top with the cheese (if using).
Bake in the oven for 30 minutes until the top is browned and the eggs are cooked.
Either use right away or cool and stash in the fridge until needed.
Paleo Taco Seasoning
makes enough for 1lb of ground meat
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper