Kid-Friendly
Ground Beef, Spinach, and Egg Casserole
Garlic-Thyme Roasted Brussels Sprouts
Ingredients
- ¼ lb grass-fed ground beef
- ½ (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp coconut oil, melted
- ½ (6-oz) pkg baby spinach
- 6 large eggs, lightly beaten
- ¼ tsp garlic salt
- ¼ tsp pepper
- Coconut oil cooking spray
Instructions
- Preheat oven to 400°F. Cook beef and mushrooms in hot oil in a large skillet over medium heat 5 minutes or until browned, stirring often. Add spinach; cook 2 minutes or until wilted. Remove beef mixture from skillet.
- Whisk together eggs, garlic salt, and pepper in a large bowl. Stir in beef mixture. Pour into a 9-x 9-inch baking dish coated with cooking spray.
- Bake 20 to 25 minutes or until center is set. Cut into squares.
Side Dish Ingredients
- 1 lb Brussels sprouts, halved
- ½ onion, chopped
- 1 Tbsp coconut oil, melted (or use avocado oil)
- 1 clove garlic, minced
- 2 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- Coconut oil cooking spray (or use 1 Tbsp coconut oil, melted)
Side Dish Instructions
- Preheat oven to 400°F. Combine Brussels sprouts, onion, oil, garlic, thyme, salt, and pepper on a greased rimmed baking sheet.
- Bake 15 minutes or until browned, stirring once.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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