Make Ahead Mexican Breakfast Casserole (Gluten Free, Grain Free, and Dairy Free)


A typical weekday morning involves me making a mad dash to get ready and out the door in time. I typically try to squeeze in a morning run, pushing my timeframe and running out the door with barely my hair fixed and DEFINITELY nothing ironed and praying that I thought ahead the night before to pack something for breakfast to eat on the road or in the office.

Most people suffer from the dash and go morning routine. Whether it is because you try to cram a morning workout in or get your kids ready or are just hitting that snoozypooze buttom one too many times, a healthy breakfast is likely the last on your list. I find that if I don’t eat a good solid, protein rich breakfast, the rest of my day has me STARVING AND EATING MY ARMS. Try going the rest of your day with only bloody nubs….not good. Gross, I know. I used to toast whole grain bread and slather almond butter on it for a quick breakfast, but lately I’ve been trying to eliminate gluten and grains from my diet.  Finding quick make-ahead gluten and grain free breakfast alternatives has been the hardest challenge. Until now….

As a fabulous solution to the gluten and grain free breakfast conundrum (and to preserving my poor arms from being eaten), I present to you the great make ahead breakfast casserole! (Imagine glitter flying around right now and echoing god-like voices because this thing is awesome…like you just-won-a-trip-to-Bali awesome or you are-smaller-than-your-favorite-skinny-jeans awesome or you have-a-years-supply-of-ketchup awesome….or is that just me? fine…just me…well it would be friggin awesome.)

I call it “make ahead” for two reasons:

(1) All of the ingredients can be combined the evening or day before, refridgerated, and then baked the morning you plan to serve, and/or

(2) the casserole can be baked ahead of time and the leftovers taste just as delish as if it were fresh baked.

Whip one of these casseroles up on a Sunday evening…go ahead, eat B for D (breakfast for dinner)… and then eat the leftovers for breakfast throughout the week. Brilliant! This gluten-free casserole serves a crowd (10 at least) or it can feed 2 peeps for a full week. It is also a great way to use up excess ground beef!

This recipe is really just a building block. Any meat or veggies could be interchanged. I shredded a sweet potato as the starch.  But if you have picky eaters in your house and they are not down with the sweet potato, then go tell them to make their own breakfast…OR you could be nice and use a shredded potato instead. This casserole is not too spicy but could be amped up by adding an additional jalapeño and chili powder, or using chorizo sausage instead of the ground beef.

Make Ahead Mexican Breakfast Casserole (Gluten Free, Grain Free, Dairy Free, Paleo-Friendly)

Serves 8 to 10 

Ingredients

  • 12 eggs, whisked
  • 1/2 medium onion, diced
  • 1 lb ground beef
  • 1 sweet potato*, shredded with skin on
  • 1 jalapeno, deseeded and chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 cups diced fresh tomatoes (or 1 can of diced tomatoes, drained)
  • 2 cups fresh spinach (or chard or any leafy green you choose)

*Note – if you have picky eaters in your house, you can substitute regular potatoes for the sweet potato. And if you are _really_ in a pinch, you can substitute frozen hashbrowns.

Instructions

  1. Preheat oven to 375 F. Spray a 9″X13″ baking dish with nonstick spray and set aside.
  2. Whisk eggs in a medium bowl and set aside.
  3. Shred sweet potato using a food processor with shredding attachment or by hand. Set aside.
  4. Cook ground beef in a large skillet over medium-high heat until no pink remains. Break into crumbly pieces using a spatula. Drain off extra grease. Add onion, shredded sweet potato, garlic, jalapeño, chili powder, salt, and paprika into skillet. Cook until onions are translucent (about 5 to 7 minutes).  Add tomatoes and spinach into skillet and cook for about 2 minutes or until spinach begins to wilt.
  5. Pour beef and sweet potato mixture into the prepared 9″X13″ pan and spread evenly along the bottom. Pour whisked eggs over the top, making sure to mix the eggs into the sweet potato mixture with a spoon or spatula. (The casserole can be made ahead 1 day in advance up to this point and covered and refrigerated. Remove from fridge 15 minutes before cooking.)
  6. Place in preheated oven and bake for 30 to 40 minutes or until middle of casserole is set (not jiggly) and edges are lightly browned. Remove from oven and allow to cool for 5 minutes. Feeds a crowd of 8 to 10 or it feeds 2 people over the course of a week!!!!

20 thoughts on “Make Ahead Mexican Breakfast Casserole (Gluten Free, Grain Free, and Dairy Free)

  1. EverydayMaven August 6, 2012 at 3:48 pm Reply

    This is great – my family would love this!

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  4. Andy Brillon January 31, 2013 at 1:47 am Reply

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  6. KE September 7, 2013 at 10:26 pm Reply

    I made this for dinner tonight only subbing ground turkey sausage for the beef. So delish! Thank you for much for the recipe!

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    • Alissa September 7, 2013 at 10:36 pm Reply

      Yum!!! What a great dinner. Glad you liked it.

      Like

  7. Alison October 14, 2013 at 3:16 pm Reply

    Think I could substitute plantains for the sweet potatoes?

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    • Alissa October 14, 2013 at 8:49 pm Reply

      I don’t know. I have never cooked with plantains. If you try it, let me know how it goes. I think Butternut squash would be a good substitute too.

      Like

  8. Nicole Wood December 15, 2013 at 6:23 pm Reply

    I made this for my fiancé’s family. I substituted the tomatoes for salsa. They loved it and we couldn’t stop eating it

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    • Alissa December 17, 2013 at 6:12 am Reply

      Great idea for easy substitution. I’m so glad everyone loved it.

      Like

  9. ann gibert January 14, 2014 at 10:08 am Reply

    I’m wondering about why you didn’t peel the sweet potatoes? Also, if you want it to be paleo-compliant, subbing white potatoes would be iffy. If you did use white potatoes, they would need to be peeled.

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    • Alissa January 14, 2014 at 12:12 pm Reply

      I don’t peel my sweet potatoes because there are a lot of nutrients in the peel, plus it’s faster. That is true about white potatoes. However I mentioned them in this recipe only because some families have picky eaters that don’t care for sweet potatoes.

      Like

  10. […] beef with rice chicken wraps with creamy onion soup (lettuce wraps for me, tortillas for the fam) Mexican breakfast casserole fried cauliflower, herbed rice and green beans left […]

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  11. […] I was planning my menu for this week, I ran across this interesting looking recipe for Mexican Breakfast Casserole from Big Eats, Tiny Kitchen. It made the list for a number of reason- gluten and dairy free, easy to put together, freeze-able […]

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  12. Christie April 14, 2014 at 1:09 pm Reply

    I will be making this for Easter Sunday breakfast. I plan to make some pico de gallo to go with. Can’t wait to try it. =)

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    • Alissa April 15, 2014 at 5:58 am Reply

      Yum!!! Perfect accompaniment.

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  14. Hannah June 19, 2014 at 2:45 pm Reply

    I am going to be traveling and wanted to make this the night before, but serve it for breakfast the next morning… so technically it would be been made a day and a half before. Will that be OK?

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    • Alissa June 19, 2014 at 6:40 pm Reply

      Oh ya! It’ll be perfect. I made it and ate on it for a week straight. Delicious everyday.

      Like

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