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Recently I’ve realized that I love getting my workout in during the evening to finish off the day, and I’m now totally hooked on my Ninja Warrior training! I’ve loved this type of training since I first started about a year and a half ago, but recently I reallyyy, reallyyy started to LOVE it! There’s no greater feeling than working hard towards something, and then actually accomplishing it.
I train with the elites of this sport (including my amazing husband!), and I didn’t get to see their journey from when they first started out. Regardless of what it is, it can be easy to compare yourself to others, especially on social media, as you really only see highlights from other people’s lives.
In reality, comparing yourself to anyone else is only going to make you feel terrible. When you find yourself comparing your life to someone else’s, take a step back and realize just how much you’ve accomplished in your own life – cause I’m gonna guess that it’s more than you even realize! Over time, I’ve come to realize that everyone has to start somewhere, and it usually isn’t at the top. We just don’t always see the struggle, but putting in the effort into anything that you want truly does pay off!
I’ve also found that working out later means I wake up hungry! Easy breakfasts are my totally thing lately, and being able to simply heat up a delicious and healthy breakfast up in the morning is the best, so that I can get right to whatever it is that I need to do! This Loaded Taco Breakfast Casserole is so flavorful and a complete breakfast that you can easily take on the go!
Looking for more easy breakfast ideas? I’ve got you covered with even more easy and delicious recipes below!
Hash Brown Breakfast Casserole
Maple Sausage, Bacon & Plantain Crust Breakfast Casserole
Mocha Protein Chia Pudding
Buffalo Chicken Breakfast Casserole
Ham & Asparagus Egg Muffins
Italian Sausage Frittata
Buffalo Deviled Eggs
Enjoy this recipe for my Loaded Taco Breakfast Casserole!
Loaded Taco Breakfast Casserole
Equipment
- Stovetop
- Oven
Ingredients
Taco Spice Blend:
- 1 tablespoon plus 1 ½ teaspoons chili powder
- 1 tablespoon cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the Casserole
- 1 medium sweet potato, or 3 small red potatoes, peeled and shredded, using either a box grater or the shredding attachment on your food processor
- 1 tablespoon coconut oil, ghee, or grass-fed butter, plus more for greasing the casserole dish
- 1 pound ground beef (you could also sub approximately 2 cups of cooked & shredded chicken)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 eggs, whisked
- 1/2 cup full fat coconut milk
Toppings (all optional):
- salsa
- guacamole
- hot sauce
- chopped cilantro and/or green onion
Instructions
- Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.
- Preheat your oven to 350 degrees. Grease 8x8" baking dish with coconut oil, ghee or butter. Press the shredded potato into the bottom of the pan to create an even layer. Bake for 20 minutes. Remove from the oven and let the dish cool for 10 minutes. Press the shredded potato down into the dish with the back of a spatula, to get rid of any air pockets.
- While the shredded potato is cooking, melt the coconut oil/ghee/butter in a medium-size pan over medium heat. Once melted, crumble the ground beef into the pan and sauté until cooked through. Add the bell pepper and sauté until soft, about 3-4 more minutes. Drain any fat from the pan. Add the taco spice blend to the pan and stir well to combine. Turn off the heat and set aside to cool for 5 minutes.
- In a large bowl, whisk together the eggs and coconut milk. Add the ground beef mixture and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.
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How long does this last in the fridge?
It’ll last about 5-6 days in the fridge 🙂
Just made this with the following mods:
1. Added a half can of tomatoes and green chilies that we already had open in the fridge.
2. I cut the spices in AT LEAST half, more in some places.
3. Used leftover Thanksgiving goose meat instead of HB or chicken.
This is really good. First bite, I thought the sweet potato was too sweet, but as I got further into the piece, I decided I like it just fine. Thanks for posting! I am on R1D3 of W30, and had it for lunch.
How many servings can I get out of this delicious dish? Can’t wait to make it this weekend!
Hi Sarah! This makes 6-9 servings, depending on how hungry everyone is! 🙂
Hi, I have this in the oven right now and I can’t wait to try it! Are the sweet potatoes supposed to get crispy in the oven?
Hi Jordynn, hope you loved this recipe! Since the sweet potatoes are mixed in with the casserole they won’t be crispy 😉
Could I cake this the night before and put in the oven in the am?
Sorry MAKE*** the night before (NOT cake lol 😉
Absolutely!
Would I need to bake the shredded potatoes if I am baking it the next morning?
Either way you’d definitely want to cook the potatoes before adding the egg mixture, as you’ll run the possibility of them being undercooked and crunchy if everything is cooked at once. Hope that helps!
Thank you I am making it in the next few days and anxious to try it.
YAY! Enjoy, Deb!
Are there any substitutions for the coconut milk that you would recommend? I react badly to coconut. Thanks!
Hi! I would just leave it out or add 1/4 the amount cashew or almond milk – the flavor and texture will be different, but it’ll still be good!
Do you have rough estimates of nutritional values?
Hi Tara, I don’t have nutritional values, but you could easily enter the ingredients into an online calculator, if you’d like! Here’s an example of one – http://www.myfitnesspal.com/recipe/calculator
Oh My Goodness!! So delicious!! Thank you!
So glad you loved it, Kaye!
Can you do this in muffin tins? If so, what modifications should I make (if any)
I’m sure that would work! I’d definitely use parchment muffin liners (as eggs stick like crazy to even non-stick muffin tins) and would bake them until the centers are completely set!
made this and the buffalo breakfast casserole for my fitness loving Garageman he’s been loving the delicious easy breakfast for his 3am wakeup call. Keep up the amazing recipes!
Can it be frozen?
Yep! You can find my directions here – https://livinglovingpaleo.com/2017/01/15/make-ahead-freezer-meals/
This recipe is a keeper! I found it a few months ago and I now make it at least two weeks out of every month. You can mix up the ingredients (ex. I add onions in with the peppers and use ground turkey instead of beef) to fit your preferences. Plus it’s easy to double! I love having a delicious and nutritious breakfast ready for me every day of the week. Thanks, Kristen!