Tex-Mex Breakfast Bake

For the start of 2017, I’m trying something that I normally despise—eating breakfast. Most mornings, I don’t find myself particularly hungry and I get by with a cup of black coffee and wait until lunch. That said, it’s always been a hunger decision rather than a dislike of breakfast foods. You can see from our multiple breakfast recipes that we’re pretty keen on breakfast foods (although Heather is a much bigger fan of pancakes and waffles).

This recipe hits a number of must-haves for me: you can make it in one pot, it makes multiple servings, and you can make it spicy. This skillet dish reminds me a bit of chili, but the addition of cauliflower and the final step of baking the dish brings the texture closer to a breakfast casserole. And if you’re like me, and like things spicy, you can cover it in hot sauce with no regrets.

Without further ado, I hope you’ll enjoy this recipe for our tex-mex style breakfast bake.

Ingredients
2 Tbsp organic coconut oil
1 medium yellow onion, diced
4 cloves garlic, pressed
1 Tbsp chili powder
1 tsp sea salt
1 tsp pepper
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp cayenne pepper
1 14.5oz can, fire roasted diced tomatoes
2 lbs organic ground beef
2 bell peppers, 1 yellow and 1 orange, diced
3 C shredded cauliflower
6 free range eggs
handful of chopped cilantro for garnish

Method

Melt coconut oil over medium high in a deep, oven safe skillet or pan, such as this ceramic-coated cast iron pan. Sauté onions for 2-3 minutes. Add garlic for about 30 seconds, until aromatic.

Sprinkle in the dried seasonings and mix for 1 minute.

Add tomatoes for 3-4 minute, stirring. Preheat oven to 350ºF.

Crumble meat into pan, mix thoroughly and continue sautéing while cooking for 6 minutes.

Add Bell peppers and mix for 2 minutes.

Fold in riced cauliflower.

Crack eggs over top. Turn off stove and place the whole pan in the oven.

Bake uncovered for 10-12 minutes.

Rest, covered for 3 minutes.

Top with chopped cilantro.

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Tex-Mex Breakfast Bake

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients
2 Tbsp organic coconut oil
1 medium yellow onion, diced
4 cloves garlic, pressed
1 Tbsp chili powder
1 tsp sea salt
1 tsp pepper
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp cayenne pepper
1 14.5oz can, fire roasted diced tomatoes
2 lbs organic ground beef
2 bell peppers, 1 yellow and 1 orange, diced
3 C shredded cauliflower
6 free range eggs
handful of chopped cilantro for garnish

Method

  1. Melt coconut oil over medium high in a deep, oven safe skillet or pan, such as this ceramic-coated cast iron pan. Sauté onions for 2-3 minutes. Add garlic for about 30 seconds, until aromatic.
  2. Sprinkle in the dried seasonings and mix for 1 minute.
  3. Add tomatoes for 3-4 minute, stirring. Preheat oven to 350ºF.
  4. Crumble meat into pan, mix thoroughly and continue sautéing while cooking for 6 minutes.
  5. Add Bell peppers and mix for 2 minutes.
  6. Fold in riced cauliflower.
  7. Crack eggs over top. Turn off stove and place the whole pan in the oven.
  8. Bake uncovered for 10-12 minutes.
  9. Rest, covered for 3 minutes.
  10. Top with chopped cilantro.

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