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Whole30 Taco Breakfast Casserole - Paleo, Gluten-free, Dairy-free, nut-free, Keto options. Easy meal prep and freezes great!

​Food prep magic means having food available when you need it. This is the casserole I popped into the oven late the other night and it has freed me up the last few mornings to do other things, but still be fueled properly.

This breakfast egg bake is Whole30 and Paleo, my current fave, and easy to bring together. If you are on a Whole30 and can’t find chorizo without sugar, you can just cook some ground pork with compliant taco seasoning. I don’t peel my sweet potatoes because I’m lazy and I want the nutrients in the peel. You can leave the sweet potato layer out for a more Keto-friendly dish. A delicious Mexican breakfast dish that will keep you fueled all morning!

 

Whole30 Taco Breakfast Casserole - Paleo, Gluten-free, Dairy-free, nut-free, Keto options. Easy meal prep and freezes great!
5 from 1 vote
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Whole30 Taco Breakfast Casserole

Prep Time 20 minutes
Servings 12
Author Autumn @wholefoodfor7

Ingredients

  • 2 large sweet potatoes* diced
  • Olive oil to coat about 1 1/2 tablespoons
  • 2 tablespoons taco seasoning
  • 1 lb chorizo**
  • 12 eggs
  • 10 oz spinach chopped
  • 1/2 cup coconut, almond or other DF milk
  • 1/3 cup nutritional yeast optional but delicious!
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups pico de gallo

Instructions

  1. Toss chopped sweet potatoes with olive oil to coat and then toss with 2 tablespoons taco seasoning. Roast on a baking sheet lined with parchment in oven at 450 for 25 minutes, stirring once halfway.

  2. Cook chorizo on stove in a large saucepan over medium heat. Or if using ground pork, put ground pork in a large saucepan and add 1 packet taco seasoning (see link to my homemade in notes). When it’s cooked through with no pink insde, add chopped spinach and heat till wilted. It will feel like WAY too much spinach, but be patient, it will cook down to nothing.

  3. In a medium bowl, mix eggs, coconut or almond milk, nutritional yeast (optional) salt and pepper. Grease a 9x13 pan or line with parchment paper.

  4. Layer in the 9x13 pan the cooked potatoes on bottom, then sprinkle with pico de gallo, then cooked chorizo and spinach. Pour mixed egg combination on top, covering all.
  5. Turn down oven to 350 and bake until casserole is set - 40-60 minutes depending on preference (my husband likes his eggs well set, so we use 60 minutes). We like it served with avocado, guacamole, or my Cilantro Ranch on top.

Recipe Notes

*Keto/Low Carb Option - omit the sweet potatoes entirely, make the rest of the casserole as written. 
.

**Can't find compliant Whole30 Chorizo? Just cook ground pork or turkey with one packet compliant taco seasoning (see my taco seasoning recipe here)
.
Delicious with my Cilantro Ranch here!

4 Comments

  1. Where do you ad in the garlic salt and pepper?

    Reply
    • Hi and thanks for wanting to dive into this recipe! In step 3, with the eggs. Enjoy!

      Reply
  2. 5 stars
    I just pulled this out of the oven. Judging by the looks of it, I’m going with a 5 star rating! Can’t wait to eat it in the morning as I begin my first Whole30 journey tomorrow! (Thank you for sharing your recipes!!!) Can you tell me the serving size on this casserole so that I can portion it out?

    Reply
    • I’m so happy you dove into this one for your first Whole30 – hooray! Serving size is always relative and hard to say based on your activity level/size/metabolism. I would say at least 8 servings. I’m rooting for your first Whole30, hope it going great!

      Reply

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