I had SUCH are hard time figuring out what to name this recipe. I started off with enchilada breakfast bake which sounds delicious but the more I thought about it, this recipe didn't quite meet the requirements of an enchilada in my humble opinion. So we're going with Southwest Breakfast Bake! You get a little of that spicy flavor in the sauce paired with ground beef and peppers and eggs. It's basically a party in your mouth. As food should be! This breakfast recipe is gluten-free, dairy-free, Keto and Whole30 compliant making it a healthy option for all!
I made this a couple times to get the flavors right. The first time I used ounces of crushed tomatoes and the second time I used ounces of tomato sauce. You can really do either or but I found the tomato sauce gave me more of the flavor profile and consistency I was looking for. You can absolutely do either or and if you choose crushed tomatoes, you will get a thicker sauce. To each their own eh?
Casserole type dishes like this are my favorites for meal prep. The make multiple servings, they are so quick to throw together and you can make so many different varieties. I keep my Whole30 Breakfast Casserole , my Spicy Taco Casserole and my Buffalo Chicken Casserole in heavy meal prep rotation.
Side note: do you guys say casserole or hot dish? My Minnesota born friend says hot dish and it's honestly a term I have never heard before meeting her. Interesting how different locations use different terms for the same thing! I know that was a little random but now whenever I hear the word casserole, it's all I can think of haha! 🙂
This recipe makes 6 modest servings or 3 hearty servings. The hubby and I used it as 6 servings for a smaller breakfast. You could always had a hearty side of potatoes or some extra veggies if you are wanting something a little more substantial. You can divide into 6 meal prep containers and this recipe is good to go in the fridge for up to three days. Hope you guys love it as much as I do!
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Southwest Breakfast Bake: Whole30, Paleo, Keto
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Breakfast
Ingredients
For the meat:
- 1 lb ground beef (I used 90/10)
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 cup diced white onion
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp minced garlic
- salt and pepper to taste
For the sauce:
- 1 14 oz can tomato sauce
- 1 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp minced garlic
- 1 tsp chipotle powder (you can omit this if you don't have it on hand but it adds such a good flavor to the sauce!)
Other:
- 6 eggs
- cilantro for garnish
Instructions
- Prejeat oven to 350 degrees and line a 9x11 casserole dish with parchment paper
- To prepare the meat, heat avocado oil in a medium skillet and once hot, add in garlic and onions sautéing until onions are translucent
- Add in bell peppers and sauté until they begin to soften, about 4 minutes
- Add ground beef to skillet and 1 teaspoon chili powder. Cook until fully done, breaking into crumbles
- Once beef is ready, remove from heat and add to the bottom of your casserole dish
- Add tomatoes sauce, diced green chiles, 1 teaspoon chili powder, chipotle powder and cumin to heated skillet
- Allow to come to a simmer then remove from heat and add to the casserole dish topping your meat mixture
- Crack 6 eggs evenly spaced over the top of your casserole
- Bake for 25 minutes or until eggs are set
- Divide into 6 portions and serve!
