Paleo Mexican Breakfast Casserole

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Try making this Paleo Mexican Breakfast Casserole for your next breakfast option! Mexican chorizo serves as an excellent source of protein and Vitamin B12. Poblano peppers are rich in Vitamin C and help reduce inflammation. Adding nutritional yeast to this dish will give the casserole that “cheesy” flavor and boost immune health. Scallions are loaded with fiber and help improve heart health. Store in the refrigerator for up to four days and enjoy!

Ingredients:

  • 1 tbsp coconut oil

  • 1 poblano pepper, chopped

  • 1 red bell pepper, chopped

  • ½ white onion, chopped

  • 3 garlic cloves, minced

  • 1 pound Mexican chorizo

  • 3 cups shredded potato

  • 1 cup broccoli, chopped

  • 1 ½ cups roasted tomatillo salsa

  • 12 large eggs

  • ¼ cup coconut milk

  • ¼ cup nutritional yeast

  • 1 tsp dried oregano

  • 1 tsp sea salt

  • ¼ tsp black pepper

  • ¼ cup scallions, chopped

  • Chopped spinach for topping, optional

Instructions:

1) Preheat oven to 400 degrees Fahrenheit. Grease a large skillet pan with the coconut oil and heat over medium-high heat.

2) Add the poblano pepper, bell pepper, and white onion to the pan. Cook for about 5 minutes, stirring frequently until softened. Toss in the garlic and cook for an additional minute.

3) Add in the chorizo to cook. Stir often until chorizo is cooked through and brown.

4) Remove the pan from the heat. Add the shredded potato, broccoli, and salsa to the pan. Stir well to combine and set aside to cool.

5) In a medium sized bowl, mix the eggs, coconut milk, nutritional yeast, oregano, sea salt, pepper, and scallions.

6) Grease a 9 x 13-inch casserole dish with coconut oil. Transfer the cooked chorizo and veggies into the dish. Pour the egg mixture on top and mix well to combine. Add chopped spinach on top if preferred.

7) Bake in the oven for 40 minutes or until the top is golden.

8) Allow to cool before serving and enjoy!