Mexican

Paleo Taco Breakfast Casserole is for Breakfast.

Paleo Taco Breakfast Casserole takes 15 minutes to prepare.

Paleo Taco Breakfast Casserole takes 45 minutes to cook.

Paleo Taco Breakfast Casserole makes 12 servings.

The ingredients for Paleo Taco Breakfast Casserole are:

12 Eggland's Best Eggs
16 oz JennieO Lean 93/7 Ground Turkey
10 oz box of frozen spinach
1.5 cups chopped onion
1 packet Old El Paso Low-Sodium Taco Seasoning

Here is how you make Paleo Taco Breakfast Casserole:

Let spinach thaw overnightPreheat oven to 375Chop onion and add to large fry pan/wok/what-have-youSaute onion in wee bit coconut oil until translucentAdd turkey burger to fry pan and cooking thoroughlyRemove turkey/onion from heat to cool a bitCrack and add dozen eggs to bowl, beat wellSqueeze liquid out of spinach add to large bowl, mixSprinkle taco seasoning over turkey/onion mix and stir inAdd turkey/onion to egg/spinach, stir thoroughly and turn out into coconut oil greased 9 by 13 baking dishPop into oven for 35-45 minutes Let set 10 minutes so the middle can quite finish cookingAfter cool, cut into 12 equal pieces, store in fridge These need just 30-45 secs to be hand warm or eat them cold like left-over meatloafServing Size: makes 12 brownie-sized piecesNumber of Servings: 12Recipe submitted by SparkPeople user GLEEMOM.

The nutritional information for Paleo Taco Breakfast Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 131.1

• Total Fat: 7.2 g
• Cholesterol: 226.7 mg
• Sodium: 142.0 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.9 g
• Protein: 15.5 g

Paleo Taco Breakfast Casserole is Mexican cuisine.

The dietary needs meet for Paleo Taco Breakfast Casserole is Low Carb