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Wellness / September 18, 2016

Recipe: Paleo Breakfast Casserole

Written by: Alix Brossette

It’s never easy to grab a healthy breakfast on the go. It’s even harder if you’re trying to stick to a paleo diet. Bacon and eggs take time, and bagel sandwiches just… don’t.

That’s where this casserole comes in. With about 90 minutes of prep work, this recipe will make enough for about eight days of breakfast.

Be warned, though—eggs don’t keep well in the freezer, so this casserole should be eaten within two weeks of cooking.

Nutritional info (per serving):

  • Calories: 260
  • Total fat: 16 grams
  • Total carbohydrates: 5.5 grams
  • Total protein: 20 grams


Ingredients (makes eight servings):

  • 1 tbsp ghee butter
  • 1lb of grass fed ground beef or bison
  • 12 large cage free eggs
  • ¾ cup of water, beef, chicken or vegetable broth
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 large handfuls spinach, chopped
  • 1 can of chopped green chilies
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • ¼ tsp cayenne pepper
  • sea salt and black pepper, to taste


  • Preheat oven to 400 degrees F.
  • Heat ghee butter in a medium sauté pan over medium heat. Add ground beef/bison and brown until cooked through. Set aside to cool.
  • Whisk eggs and water/broth together.
  • Add remaining ingredients and stir to combine.

• Add beef/bison to a sprayed (with cooking spray) large casserole dish.
• Pour egg and vegetable mixture evenly on top of beef/bison.
• Bake for approx. 1 hour, or until the center is done. The sides will get a little crispy before the center gets fully cooked.
• Once fully baked, set out to cool and set for 15-20 minutes before cutting into servings.


  • Individual servings are best stored wrapped in aluminum foil. These will keep in the fridge for up to two weeks.
  • Use any variety of vegetables. Just remember to reduce water if you use high-water content vegetables like zucchini.
  • Most additional spices go well with this dish. I like to add ancho chili powder to the meat while it cooks.


about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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