Paleo Whole30 Philly Cheesesteak Breakfast Casserole (Edit recipe)

This Paleo Whole30 Philly Cheesesteak Breakfast Casserole is a hearty dish that is packed with veggies and flavor. It’s gluten free, dairy free, and sugar free.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	391
Fat:	35 g
Carbohydrates:	8 g
Protein:	17 g
Cholesterol:	73 g
Sodium:	857 mg
Fiber:	0 g
Sugars:	6 g
Calculated for total recipe.

by Real Food with Jessica

View original recipe

Serves: 6-8

Ingredients

Egg Bake

2 Tbsp Avocado Oil
3 Green Bell Peppers, chopped
1 Onion, large, diced
1 lb Crimini Mushrooms, sliced
1 tsp Salt
1 tsp Garlic Powder
1 lb Ground Beef
2 Tbsp Coconut Aminos
12 Eggs, large

Drizzle

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375° and line a 13x9 pan with parchment paper.
Add the avocado oil to a large skillet and add in the peppers, onion, mushrooms, salt, and garlic powder. Cook over medium heat for 10 minutes, stirring regularly.
Add in the ground beef and coconut aminos and cook about 10 minutes, until the beef is cooked through. The mixture may be a little watery, that is okay.
Scoop mixture into the prepared pan.
Crack the eggs into a large bowl and scramble until all the yolks are broken and it's mixed well. Pour over the meat and veggie mixture. Mix together a little and then bake 40-45 minutes, until the center is set.
While the eggs are baking, make the drizzle topping. In a small bowl, mix the mayo, coconut aminos, garlic powder and onion powder together. Drizzle over the eggs when serving.