Taco Breakfast Casserole

Taco Breakfast Casserole

Here’s a delicious recipe adapted from Whole30 Friends & Family. When I made this I accidentally forgot to add the seasonings. I measured them all out and had them ready to go in a little pinch bowl… and then I forgot to add them. This recipe is still good even without the seasoning! Because I had the seasoning ready to go we added a 1/4 tsp to our servings and it was even more delicious.

This recipe could easily be made in the Sunflower Mold and you could substitute another one of our flavored oils. The onion and ground meat could be cooked in a skillet.

Taco Breakfast Casserole

INGREDIENTS

1 Tbsp Tahitian Lime Oil

1/2 yellow onion

1 lb lean ground beef or turkey

1 tsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp dried oregano

¼ tsp paprika

¼ tsp ground cumin

¾ tsp salt, separated

10 large eggs

¾ cup salsa

½ tsp pepper

Optional- avocado, cilantro, salsa

Preheat oven to 350°F. Set Medium or Large Round Mold on Medium Perforated Baking Sheet.

Chop onion with Eco Chop. Add oil, onion and ground meat to Round Mold, cover with Octagonal bonmat and microwave for 4 minutes or til cooked. Mix in the chili powder, onion powder, garlic powder, oregano, paprika, cumin and ¼ tsp of the salt.

In a bowl whisk the eggs. Add the salt, pepper and salsa. Stir then pour over the meat. Bake for 30 minutes or until cooked through (160°F). Let sit for ten minutes before serving. Top with avocado, cilantro, salsa if desired.

bon COOK pieces- Eco Chop, Round Mold (Large or Medium), Octagonal bonmat, Tahitian Lime Oil, Medium Perforated Baking Sheet