Paleo Breakfast Bake

Recipe and photo courtesy of What Runs Lori

Post-Hike Paleo Breakfast Bake

[Paleo. Gluten-free. Dairy Free. Easy]

Makes 6 servings in an 8×8 glass Pyrex baking dish. Adapted from ScrawnyWOD’s Paleo Breakfast Casserole.

  • 6 eggs
  • 1/4 lb leftover turkey burger, crumbled (um… from our dinner the night before) or any meat desired (leftovers, breakfast turkey sausage, tofu, anything- even more eggs)
  • 1/4 cup mushrooms, sliced (about 4 mushrooms)
  • 3 tbsp onions, roughly chopped
  • 1 tsp each, salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • goat cheese (optional for topping)

Heat oven to 350 degrees.

In a large bowl, combine all the ingredients (except cheese), folding gently to incorporate all. Pour into a greased 8×8 glass Pyrex baking dish and sprinkle the top with goat cheese, if using.

Bake for 45 minutes. Serve and devour. With coffee.

 

 

 

 

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