Paleo Curry Breakfast Casserole

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Whoa, it’s already October?! I already can tell this is going to be a good month. I’m assuming you want to know why First off, I came home after a crummy day of work to a package from Jackson’s Honest with a bunch of samples. If you haven’t tried them, quit reading this, and go try them  RIGHT NOW! Second reason being that it’s fall, and curry season can commence! Well actually curry season can be all the time, but I especially love it in the fall. Want to know what makes curry even better? Making it in breakfast casserole form! Yep, I went there. Whenever I make casseroles I feel like it’s my true Midwesterner coming out. Here in Minnesota (I’m living in Wisconsin now, but still), we love our hot dishes, and casseroles.

Casseroles are so simple because you can’t really screw up when you’re just throwing a bunch of stuff together and baking it, but also so portable. I usually end up eating them cold because partially I’m lazy, and because I have this weird love of eating cold leftovers.

So what you do: Preheat your oven to 400 degrees.  In a large mixing bowl, start by adding  1 cup chopped onion.

IMG_5977I used mini bell peppers so I could make them into rings, but add in 1/2 cup chopped bell pepper.

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Next add in 1 cup broccoli chopped into smaller pieces, and large stems removed.

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Next add 1 packed cup of baby spinach. Notice my thumb is pressing it down to really  keep it packed it in.
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Now for 3 tablespoons of coconut milk.

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Adding rice is optional, but I personally thought it made it better! Have your rice already cooked as directed, and add 1 cup to the bowl.

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Mix all that together, then crack in 12 eggs.

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Now for all of the spices. First add 1 tablespoon of ginger. I like to use paste, but you can use powder.

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2 tablespoons  of curry powder.

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Add salt and pepper to taste, and mix well. Pour egg mixture into a 9×13 pan, and bake for 25-30 minutes.

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Once the eggs are cooked all the way through, remove from oven, and let cool, then enjoy!

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Paleo Curry Breakfast Casserole

  • Servings: 9
  • Difficulty: easy
  • Print

1 Cup Onion, Chopped
1/2 Cup Bell Peppers, Chopped
1 Cup Broccoli
1 Cup Spinach, Packed
3 Tbs Coconut Milk
1 Cup Rice, Cooked (optional)
12 Eggs
1 Tbs Ginger
2 Tbs curry Powder
Salt & Pepper

Directions:
1. Preheat oven to 400 degrees. If using rice, begin to cook as directed.

2. Add onion, peppers, broccoli, spinach, coconut milk, and rice to a large mixing bowl. Mix together.

3.Crack in eggs, mix together again.

4. Add in spices, mix together, and pour into a 9×13 pan.

5. Bake for 25-30 minutes, until eggs become stiff, and cooked through.

6. Cool, and enjoy!

XO,
Hannah

 

 

 

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6 thoughts on “Paleo Curry Breakfast Casserole

  1. Nice. I don’t know if strict pale people would add rice but I like the substance it adds. Cauliflower would be good ground up in a food processor.

    This recipe is like a fritata, thanks. It’s always nice to have breakfast made ahead of time.

    Like

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