Beef Enchilada Breakfast Bake | PALEO, Whole30

This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.

  • 1 lb ground beef
  • 1/2 onion, diced
  • 1/4 cup mild diced green chiles
  • 2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 12 oz riced cauliflower (fresh or frozen)
  • 2 Tbsp tomato paste
  • 12 eggs, whisked
  • 1/4 cup coconut milk
  • 1/2 cup chopped baby spinach
  • optional garnish:  cilantro, avocado, black olives, green onion, dairy-free ranch, hot sauce


  1. Preheat the oven to 375ºF.
  2. In a large skillet over medium to medium high heat, sauté the beef, onion, green chiles, and spices until the beef is cooked through.  Stir in the cauliflower rice and tomato paste until well combined.
  3. In a mixing bowl, whisk the eggs with coconut milk (you can add additional seasonings here too if you wish, I add salt & pepper).  Add the chopped spinach and stir.
  4. Layer the beef mixture into the dish, followed by eggs poured over top.
  5. Sprinkle with olives & green onion if using, and transfer to the oven.
  6. Bake for 35 minutes or until set.  Top with garnishes of your choice & serve hot!

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