Loaded Taco Breakfast Casserole (Paleo, Gluten Free, Whole30)

So so. Missing something. Sweet potato came out soggy. Loaded Taco Breakfast Casserole from Living Loving Paleo! | paleo, gluten-free, dairy-free & Whole30 compliant


Taco Spice Blend:

  • 1 tablespoon + 1 ½ teaspoons chili powder
  • 1 tablespoon cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ 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 lb 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
  • ½ cup full fat coconut milk
  • Toppings (all optional):
  • Salsa
  • Guacamole
  • Hot sauce
  • Chopped cilantro and/or green onion


  1. Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.
  2. 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.
  3. Get full recipe==>>livinglovingpaleo.com