Whole30 Taco Breakfast Casserole

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. .

Whole30 Taco Breakfast Casserole

Ingredients

  • 2 large sweet potatoes diced
  • Olive oil to coat
  • 2 tablespoons taco seasoning
  • 1 lb chorizo
  • 12 eggs
  • 1/2 cup coconut milk
  • 10 oz spinach chopped
  • 1 1/2 cups pico de gallo
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper

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. When it’s cooked through, add chopped spinach and heat till wilted.
  3. In a medium bowl, mix eggs, coconut milk, salt and pepper. Grease a 9x13 pan.

  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 - about 30 minutes. We like it served with avocado or guacamole on top.