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Tex-Mex Good Morning Casserole

Tex-Mex Good Morning Casserole Recipe - Casseroles are always very appealing because they make for easy prep-ahead meals. You can simply layer your casserole the night before and then bake it the next day or when you are ready to serve. This one includes all the fixings. It’s packed with vegetables, eggs and ground meat. It’s also perfect for meal prep because you can make this ahead of time, cut it into squares, store it in the fridge and have a quick breakfast ready to go.

SERVES 6
MACROS
Fat: 29.5 g
Carbs: 5.3 g
Net carbs: 4.5 g
Protein: 33.5 g
Fiber: 0.8 g
Tex-Mex Good Morning Casserole Recipe

Ingredients

  • 1 lb (454 g) ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, finely minced
  • 1 tsp taco seasoning
  • 1 tsp sea salt, plus a pinch more
  • 1 tsp black pepper, plus a pinch more
  • ½ cup (120 ml) sour cream, room temperature
  • 2 tbsp (6 g) chives, divided
  • 12 eggs, room temperature
  • 1 cup (113 g) grated Cheddar cheese
  • Avocado slices, to serve

How to make Tex-Mex Good Morning Casserole

  1. Preheat the oven to 350°F (175°C, or gas mark 4).
  2. Heat a large oven-safe skillet over medium-high heat and brown the ground beef until it is no longer pink, about 5 to 7 minutes. Drain most of the fat from the beef. Add the onion, bell pepper and garlic to the pan with the beef and continue to sauté until the pepper is tender. Add the taco seasoning, salt and pepper. Stir to combine. Add the sour cream, half of the chives and the eggs to a bowl and whisk to combine. Season with a pinch of salt and pepper.
  3. Remove the pan from heat and set aside half the ground beef mixture, leaving the other half of the ground beef mixture in the pan. Pour half of the egg mixture into the bottom of the pan and top with the remaining ground beef mixture. Then pour the remaining egg mixture into the pan and sprinkle the Cheddar cheese over top.
  4. At this point, if you are prepping ahead of time, cover the casserole with aluminum foil and transfer the casserole to the fridge for a maximum of overnight and bake when you are ready.
  5. If you are cooking immediately, transfer the casserole to the oven and bake for 35 to 40 minutes, or until the egg mixture is firm and the cheese is golden and bubbly.
  6. Allow the casserole to cool for 10 minutes. Cut the casserole into squares and serve with avocado slices or store in an airtight glass container. The casserole will keep in the fridge for up to 1 week.