October 16 / Whole 30 Day 16 Breakfast: Beef, Kale, & Mushroom Breakfast Bake

Last night, I set out to make some Paleo Egg Muffins, but realized that I forgot to collect my muffin tins at M’s. Crap. Well - just add it to the list of various items to get back from him at some point. Or not. I incidentally have some of his stuff too, and need to do a trade off. Filing this under things to think about later.

So I improvised and made a breakfast bake instead! The recipe is below - and is super easy! One thing to note is that you really could put whatever the hell you want in this bake - I used what I had on hand, and the amounts really don’t matter. I guess you just need to add more eggs, the more you put in. I had 7 eggs, so that’s what I planned for with the rest of the ingredients.

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Recipe: Beef, Kale, & Mushroom Breakfast Bake

Serves 6.

Ingredients:

• 1/4 of a small onion
• 4 oz of grass-fed ground beef or other meat of choice (I think sausage or chorizo would have been better, but I just used what I had on hand)
• Olive oil, for sautéing 
• 2-3 cups of chopped kale (remember, it’ll cook down!)
• 3/4 cup of diced bell peppers (I used red/orange/yellow)
• 1/4 cup of chopped scallions
• 1 cup of chopped baby bella mushrooms (I love me some shrooms)
• 7 eggs
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• Salt & pepper

Preparation:

1. Preheat your oven to 350 degrees.
2. Over medium-high heat, saute your onions until soft, then add in your beef until it’s browned. Drain the excess oil, then set the meat mixture aside in a medium bowl.
3. Turn the temperature down to medium, wipe out your skillet, then cook your kale in a little olive oil. Once it’s finished cooking down, set that aside with the meat.
4. In the same pan, add a little more olive oil, then drop in your bell peppers. Once those look a bit softened, add your scallions and mushrooms. Cook until the mushrooms look about done, maybe 4-5 minutes.
5. Transfer that to the to the meat and kale and mix it all up.
6. In a separate bowl, crack open your eggs and whisk until blended. Then pour the eggs into the cooked stuff. Blend well.
7. Stir in your seasonings. Pick whatever spices you want. Then transfer the whole shebang into a greased glass casserole dish.
8. Bake for 45 minutes or until the eggs are no longer gooey.
9. Enjoy!

Nutrition (serving size - 140g)

• Calories: 157
• Total Fat: 8.9g
• Saturated Fat: 2.4g
• Cholesterol: 208mg
• Sodium: 101mg
• Total Carbohydrates: 6.2g
• Dietary Fiber: 1.4g
• Sugars: 1.5g
• Protein: 14g