A Whole30, Low-carb, Dairy-free, Gluten-free, and paleo-friendly delicious Casserole.
This casserole recipe is delicious, healthy, and easy to make.
This low-carb, dairy-free, and paleo-friendly nutritious casserole combines shredded beef, spinach, mushrooms, broccoli, and eggs, making it a healthy and delicious breakfast or weeknight treat.
YIELDS: 4 servings
PREP TIME: 5 - 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
DIET: Paleo, Whole30
7 large Eggs,
1/2 lb organic Beef, sliced
2 1/2 cups packed fresh Spinach
1/2 Red Onion, diced
1 small Brocolli, florets
5 - 6 Portobello Mushrooms, sliced
2 tbsp Olive oil
1 tbsp Oregano
Salt and Pepper
Preheat your oven to 375º F (180ºC).
Heat the oil in a sauté pan on medium heat.
Add the Onion and give it a quick stir.
Add the Beef, Mushrooms, Broccoli, Salt, and Pepper and cook for approximately 10 minutes, or until there's no liquid in the pan and the meat is cooked through and browned.
Add the spinach to the mixture and stir until the spinach just starts to wilt. (about 1-2 minutes).
Transfer the mixture to a small casserole dish and evenly cover the bottom.
Combine the oregano with the beaten eggs and use it to top the mixture on the casserole and sprinkle a handful of spinach on top.
Cook the casserole in the oven for 40-45 minutes, or until cooked through.