Ingredients
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1lb Ground Pork84% lean
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1 Tsp Cumin
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1/2 tsp Thyme
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1/2 tsp Sage
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1 tsp Kosher Salt
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2 JalapenosDiced
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2 Cups SpinachFresh
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1 1/2 Cups MushroomsSliced
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1/2 Cups ScallionsDiced
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12 Large eggs
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1/2 Cup Coconut Milk
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1 Cup Cheddar CheeseShredded
Directions
I’m not a morning person. I’m not even that crazy about breakfast food, either. Still, when you know you have a lunch workout coming up — you’re going to need to fuel your body for the upcoming workout. This keto pork breakfast casserole is the perfect pre-workout fuel, and it’s also spicy enough that it will definitely knock the cob-webs out of your head in the morning. The fact that this recipe doubles as an easy-to-do breakfast meal-prep recipe also is just an extra bonus. You could easily cook this meal Sunday night, and have a protein-packed, nutritious breakfast ready to go for you every morning for the next several days.
Casseroles are any serious meal-preppers staple for keeping themselves fed through out the week. There (usually) easy to make, they store well, and best of all: they make for easy clean up since you are usually doing the bulk of your cooking in one dish, the same dish you will use to serve your meal.
While our recipe is more basic, this goes great with added vegetables. If you would like to add more vegetables while keeping it keto-friendly, roasted shredded Brussels sprouts, roasted broccoli, or roasted zucchini would be great additions to this dish. Though, if you are okay with it not being Keto, you could add a variety of other delicious vegetables to it that would kick up it’s flavor. You’re only limited by your imagination!
Tips for Bulking:
- Swap out coconut milk for whole fat for extra calories and flavor
- Increase cheese for extra calories and flavor
Tips for Cutting:
- Play around with different cheese amounts and types. You can cut down the amount of cheese you use, use a lower fat cheese and have more, etc.
Steps
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1
Done
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Pre - heat over to 350 F. Lightly grease either a large casserole dish. |
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2
Done
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Add the cumin, sage, thyme, salt and pepper to the pork mince and combine well. |
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3
Done
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Cook the mince in a skillet lightly greased with coconut oil over medium - high heat. |
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4
Done
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Arrange the roasted vegetables evenly over the base of a casserole dish or in the bottom of your mason jars (depending on what you choose to cook in). |
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5
Done
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Add the mince mixture and then top with sliced mushrooms, spinach and shallots. Ensure all ingredients are evenly spread. |
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6
Done
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Whisk the eggs and coconut milk (or milk of choice) in a jug or bowl. Carefully pour the egg mixture over the top of the casserole ensuring the egg mix makes it to the bottom of all the layers. |
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7
Done
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Sprinkle over shredded cheese in an even layer. |
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8
Done
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Place the casserole in the oven and cook for 30 minutes or until cooked through and golden on top. |
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9
Done
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Serve hot and season with salt and pepper. |
