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Easy & Awesome Paleo Mexican Egg Bake

simple paleo breakfast recipe for spicy mexican egg bake

This is how to really make a lazy Sunday morning special…settle back, relax, and sip your coffee while your oven cooks your breakfast for you.

What? Yep, with this paleo, gluten-free and dairy-free egg bake you can make your oven do all the work first thing in the morning…with just a little help from you the day before.

This beautiful egg and chorizo casserole is really simple to start with…but what makes it taste even better for me is when I can get it all whipped up and ready to go the night before. Then the next morning all I have to do is turn on the oven, slide in the baking dish with everything in it, pour myself a cup of coffee, and in about 40 minutes breakfast is served!

I think you’re really going to love the taste of this one too. The chorizo naturally makes it a bit spicy, but honestly, this dish is more savory than anything else. Of course, you can easily crank up the heat if you want…just add some sliced jalapeños or a dash or two of chili powder to the mix.

For some of you (maybe those with smaller kids) chorizo might not be a family favorite right now. No problem, feel free to replace it with a quality ground beef for a milder dish.

simple paleo recipe for mexican egg bake

So whether you like it hot – or not so much – this dish has plenty of protein and lots of great flavors to get everyone’s day off to a glorious start.

And here’s another great thing about this paleo Mexican egg bake: You can keep any leftover slices in the fridge for a day or two so you can have an instant heat-and-eat breakfast during the week. That’s what I personally do…I’ll squirrel away a few slices for the hubs and I to eat on our early get-up-and-go weekday mornings. Freezing your extra squares works too – they’ll hold up great so you can enjoy this one weeks from now.

By the way, don’t think of this recipe as just a breakfast. It can definitely be an anytime hot and hearty meal – just as perfect for a noon-ish brunch as it would be for a deliciously different dinner.

Prepping The Day Before? Do This:

If you’re getting this dish ready the day or night before you’re going to bake it (aren’t you smart!) just complete all the steps in the recipe below up until everything’s in the dish and ready to go into the oven. At that point simply cover the dish tightly with plastic wrap and slide it into your refrigerator. The next day, remove the dish from the refrigerator and allow it to sit out on your countertop for about 20 minutes to warm up a little before baking.

Mexican Egg Bake Recipe

Mexican Egg Bake Recipe

Ingredients

  • 1 large sweet potato, peeled and sliced into thin rounds
  • 1 lb. chorizo
  • 1 clove of garlic, minced or pressed
  • 2 plum or Roma tomatoes, seeded and diced small
  • 3 green onions, chopped
  • 1/3 cup of chopped olives
  • 12 eggs, whisked (with coconut milk)
  • 1/2 cup full fat coconut milk
  • 2 tablespoons chopped cilantro
  • 1 teaspoon dried oregano
  • Salt & pepper, to taste

Instructions

  1. Pre-heat oven to 350ºF
  2. Grease 9" x 13" baking dish and line bottom with the thin-sliced potato rounds.
  3. In a skillet over medium heat, cook chorizo along with the garlic until pork is cooked through and browned.
  4. Layer cooked chorizo and garlic on top of the sweet potato rounds in the bottom of the baking dish. Next add the diced tomatoes, olives and green onions to the baking dish.
  5. Whisk the dozen eggs and coconut milk together. Add in the oregano, cilantro, plus a little salt and pepper to taste.
  6. Gently pour the egg mixture over everything already in place in the baking dish. Bake at 350ºF until eggs are cooked through – about 30-40 minutes.
http://www.paleonewbie.com/paleo-mexican-egg-bake/

6 replies
  1. Frances
    Frances says:

    As I am a pescetarian, I will remove the chorizo. Do u think I could add some pre cooked fish to that layer?

    Reply
  2. Anonymous
    Anonymous says:

    Looks like a great recipe; gonna give it a go this week. Where did you get that baking dish? I like the look of it. Thanks as always for the wonderful recipes.

    Reply

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