If you follow me on Instagram, you might know I am currently obsessed with breakfast casseroles. Ever since making the quiche and then the breakfast casserole from Make It Paleo 2, I’ve been hooked. Breakfast casseroles are a great way to make an easy meal you can eat throughout the week! I typically make a breakfast casserole on Sunday, and it lasts me until the next Sunday. When you are rushing to get ready in the morning, it can be hard to squeeze in the time to make breakfast. By making this Southwest Breakfast Casserole ahead of time, all you have to do is slice and go! I combined some of my favorite flavors to make this Southwest Breakfast Casserole. Green chilies lend a mild heat that pairs with sweet bell pepper and onion all mixed together with chicken! It is the perfect savory way to start your day.
I’m so excited about the response to my new e-book! I have been talking forever about writing one and now it is here. I can’t wait to make another, but I want your input. For my next ebook, I am going to make all new original recipes. What kind of recipes do you find yourself searching for the most? Special diets such as Whole30, 21 day sugar detox, autoimmune paleo? Weeknight dinners? Cooking for one? Crockpot dinners? Leave me a comment letting me know what you want to see!
Ingredients
- 1 tsp ghee
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1 lb ground chicken
- 1 tsp sea salt
- 1 tsp pepper
- 7 oz can chopped green chili
- 2 scallions, diced
- 6 eggs
- 1/2 cup coconut milk
Directions
- Heat oven to 375 degrees.
- Melt ghee in a large skillet then add bell pepper and onion. Cook until onion is translucent, about 3-5 minutes.
- Remove from skillet to a bowl then add ground chicken. Pour juice from green chili can over chicken along with the salt and pepper. Break apart chicken with a wooden spoon and cook until slightly browned.
- Place chicken in the bowl with the bell pepper and onion along with the can of green chilis and the scallions.
- In a large bowl, beat together eggs and coconut milk.
- Once the chicken and veggie mixture is at room temperature, mix into the eggs.
- Pour into a greased 9-in pie pan or casserole dish of your choice.
- Cook for 35-40 minutes or until the eggs are set.
Enjoy!
x vanessa
Looks so good! Love the green chillies! This would be good with ham too 🙂
My love for casserole is strong! This is going in next weeks prep!
Yeah!! Casseroles are the best!
Great post
Thank you!
Can I make this meatless with no adjustments?
Yes you can!