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Coconut Breakfast Casserole


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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.

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