Whole30 Mexican Breakfast Casserole
A simple Whole30 Mexican Breakfast Casserole
Ingredients
- 3 large yukon gold potatoes
- 12 eggs
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ a medium onion diced
- ½ cup salsa
- ½ cup cilantro chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 1 tablespoon avocado oil or ghee for cooking the potatoes and veggies
Instructions
- Preheat oven to 375
- Diced potatoes into ½ inch chunks
- Over medium heat, heat avocado oil or ghee in a medium to large skillet and add diced potatoes
- Cook the potatoes for 8-10 minutes till lightly browned then add bell peppers and onions and cook for an additional 2-3 minutes
- While the potatoes are cooking, add eggs, salsa, cilantro, and seasonings to a large mixing bowl and whisk together
- When potatoes and veggies are done, let sit to cool for 2-3 minutes then add to the egg mixture
- Spray a 9x13 casserole dish with avocado oil spray and then pour the mixture into the casserole dish and bake uncovered at 375 for 40 minutes
- Once cooked, cut into equal squares and store in the refrigerator
*nutrition information is an approximate
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