Healthy Fajita Breakfast Casserole
Paleo Low Carb & Whole30 Options

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Healthy Fajita Breakfast Casserole

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Adjust Servings:
12 large eggs
1 cup unsweetened coconut milk use any non-dairy milk you like
1 T minced garlic sub garlic powder
3 large mixed sweet peppers 1 red, 1 yellow, 1 green or any variety you prefer
1 large red onion sub yellow or vadalia
2 T (divided) extra virgin olive oil
1 t pepper
2 cups (optional) baby spinach
1 lb ground beef sub ground turkey or chicken
1 package low sodium taco seasoning see notes in text for paleo/Whole30 option
1 t (optional) chipotle seasoning for a smokey, a little spicy dish
1/2 cup water
1 can of seasoned diced tomatoes
2 large (optional) cut into triangles tortillas

    Healthy and absolutely scrumptious, this easy Mexican take on breakfast bakes is chock full of sweet peppers, onions, and a dash of chipotle.

    • 60
    • Serves 10
    • Easy




    Fajita breakfast casserole really puts a zing in your morning and hell, it makes a damn good dinner option as well. This casserole is what meal planning is all about. I can make this in the evening – do every step up until placing it in the oven. Cover it with foil and place it in the fridge. You can throw it into the oven when you get up and go get ready for your day Or you can do it after work and dinner is simply “waiting while it cooks” easy!

    Options & Substitutions


    • Leave out the tortillas (it won’t make a flavor difference one bit)
    • Use only unsweetened compliant non-dairy milk
    • If using a taco seasoning packet, make sure the ingredients are compliant
    • Make your own taco seasoning blend by following this recipe (both paleo & Whole30)

    When I’m on a round of Whole30, I bake this Fajita Breakfast Casserole on Sunday, let it cool, and then cut it into peices. I wrap indiviual peices in foil and pop them into the fridge for breakfast all week long. *Microwave on high for 2 minutes*

    Low Carb – omit the tortillas

    Paleo | Gluten Free

    • use gluten-free tortillas
    • make your own by following this recipe

    Substitutions | Additions

    • Leftover Tostada Idea: When having this fajita breakfast casserole as leftovers, I break up the piece with a fork, place it on a warm tostada, smother with salsa and avocado chunks and BAM!! New breakfast is served and no one is the wiser. =P
    • Chicken Apple Sausage Breakfast Bake (non-Mexican version)
    • Ground Turkey, Ground Chicken, or Ground Bison work well
    • Add cheese if you aren’t following a dairy free lifestyle (recommend Monterey Jack or Pepper Jack)
    • I added spinach to sneak greens in for my family any chance I get. This addition is optional.
    • Serve with diced green onions, a dollop of guacamole or salsa

    Meal Planning & Make Ahead

    • Freezer friendly: After baking the casserole, let cool completely. You can freeze the whole thing by wrapping it tightly with aluminum foil before placing it in the freezer.
    • Make ahead: Follow the recipe steps right up until you get to the baking part. Cover tightly with aluminum foil and place in the fridge. When you are ready, uncover the dish and place it in a preheated oven. Add 10 minutes to cooking time since the casserole is cold from the fridge.

    This is absolutely perfect for those weekends where you only want to cook breakfast once. Sunday will be a breeze!

    Having company in town for the holidays? I got the perfect recipe for you! THIS ONE!

    I make this, or a variation of it, for my parents and inlaws when they come to visit us. Looking for more breakfast ideas to diversify your portfolio? Check out my Breakfast Ring (that doubles as a wreath for the holidays) made easily in a bundt pan. Sweet tooth in the morning? Try my decadent Whole30 Apple & Sweet Potato Breakfast Bake.

    Apple & Sweet Potato Breakfast Bake

    Bundt Breakfast Bake

    Do you social? 

    Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!

    Until we eat again…



    Get everything out, including skillet, casserole dish, measuring devices, and bowl for the egg mixture. Everything ? !


    Preheat oven to 385F. Dice your peppers and onions. Chop the spinach if you want but it's not necessary unless you are using large spinach leaves.


    Place your skillet over medium heat. Add 1T of olive oil to the pan. Wait 1 minute while the oil heats up. Then, drop the onions, peppers, and minced garlic into the pan. Stir and saute, stirring frequently for about 5 minutes. The veggies will continue to cook in the oven. Pour peppers mix into a bowl and set aside. (You can also do the peppers in one pan and the garlic and onion in another. You would then add the beef to the onions pan and the rest of the steps would be the same - mage shown above)


    Return the pan to the heat. Put ground beef into the skillet and cook the meat until the pink is gone. Drain the meat. Pour the taco seasoning onto the meat. Add 1/2 cup of water. Stir well and let simmer for a few minutes until the water has evaporated. Turn of heat. Drain if necessary. You don't want it to be too wet because it will take longer to bake the eggs into a solid consistency.


    While the veggies are sauteeing, crack your eggs in a large bowl. Pour in milk. Whisk like your life depends on it to create bubbles in the mix. If you want to salt and pepper the egg mix, do it now but completely not necessary due to the taco seasoning on the meat. But, do you!


    Spray the casserole dish with cooking spray (olive oil and coconut oil are great healthier choices). Cut your tortillas into triangles if using. Layer the bottom of the dish with the triangles. Spread the spinach leaves on top.


    Start with a layer of the onions and peppers mix on top of the spinach. Then put a layer of the meat over that. Add the well-drained can of diced tomatoes and then repeat with peppers and meat until all is in the casserole dish. Distribute the egg mixture evenly throughout the casserole. (If adding cheese, do a layer of cheese between the layers so it's incorporated and not just sitting on top.)


    Place in oven. Set time to 45 minutes. (If the casserole is just out of the fridge, add 10 minutes of cooking time) Once the time is done, pull the casserole out of the oven and let sit for 5-10 minutes before slicing. Serve with green onions, arugula, salsa, guacamole, or anything your heart desires! Enjoy!


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    2 Comments Hide Comments

    My apologies. I will make the correction in the steps. Thanks so much! Bake at 385F. Have a wonderful weekend!

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