pghtri Posted January 22, 2013 Share Posted January 22, 2013 One thing I've noticed over the last 2.5 weeks on the Whole30 is my patience in the kitchen. I'm usually hungry when I get home from work, but not so famished that I eat the easiest, fastest thing anymore. So I've had the patience to experiment with some recipes. This one I tried last night and it was delicious: Coconut Breakfast Casserole 1lb grass-finished ground round 4 eggs 1 can coconut milk (full fat) 1 large red pepper, diced Handful of spinach Sea salt and herbs/spices Preheat over to 350. Brown the ground round and in a separate bowl, beat eggs and add coconut milk. Add meat and spinach to egg mix and stir in with sea salt and herbs/spices. I used basil and black pepper. Bake for about a hour until the edges are brown. It doesn't set up like a traditional casserole, but it is substantial enough to serve with a spatula. Link to comment Share on other sites More sharing options...
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