Paleo Memphis

There’s no shortage of paleo-friendly breakfast casseroles on the internet but I wanted to share what I cooked up Monday night. I love having a hearty breakfast available during the week that’s both easy to heat up and keeps me full until lunch. 

I’ve never cooked kale but after learning about its many benefits I wanted to incorporate it into recipes more often. Also, instead of your typical breakfast sausage, I used a pound of local, grass-fed beef that I picked up at Whole Foods because of all the corn syrup and MSG in the sausage I used to buy.

I added some lamb seasoning (it was free at Whole foods so I gave it a shot) to the meat while it was browning to add some flavor into the dish. 

Anyway, here’s the recipe:

• 1 dozen eggs
• 1 bunch of kale (you’ll use about 1/2)
• 1 lb. ground beef
• 1 package of porta bella mushrooms
• flavoring (your preference)

1. Set oven to 350*
2. Remove the kale from the stems (I just tore it off with my fingers) and saute it with butter or coconut oil. I used ghee and some unsalted Kerry Gold butter. 
3. After sauteing the kale for a few minutes, move it to the side of the pan and begin browning your ground beef. 
4. Once the meet is mostly cooked mix it together with the kale.
5. Rinse and slice your mushrooms and toss in with the beef and kale.
6. Continue stirring and let all the ingredients simmer and cook down.
7. Crack all 12 eggs into a decent size bowl and whisk until blended.
8. Add the beef, kale, and mushrooms to the eggs and mix well. 
9. Pour the mixture into a lightly greased 8” by 8” pan and bake for about 45-55 minutes or, until the eggs are no longer runny. 

That’s it - pretty easy, not too much prep work and is wonderful for breakfast or dinner. The lamb seasoning worked out pretty well but I’ll have to experiment more to find a flavor I really like.