This is nice change from everyday breakfast. This recipe is primal, however can be made paleo by leaving out the cheese. This is also a great way to use leftover or cooked meat from the week (chicken, sausage, ground beef).
Crust Ingredients (got this from the everyday paleo cookbook):
8 eggs
2 Tbsp evoo
3 garlic cloves, minced
1 Tbsp dried basil (can use less)
pinch sea salt
pinch black pepper
Toppings:
1 lb grass-fed ground beef (I already had some cooked in the fridge, so just reheated. If you are using uncooked meat, cook first)
1/2 C organic pasta sauce
1 can diced green chilies
1 jalapeno
1/4 onion (white or red)
Optional:
1/2 C to 1C organic raw shredded cheese.
Directions:
Turn the broiler on high.
Crust Directions:
In mixing bowl, whisk eggs together. In a large skillet, heat olive oil over medium-high heat and add the minced garlic. Saute for two minutes. Add basil, sea salt, and pepper to the eggs and mix well. Pour egg mixture over the garlic in the skillet and turn the heat down to medium. Cover and let cook for about three minutes, or until bottom of the eggs is set and firm. Do not touch eggs while cooking.
Remove lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of egg mixture is firm. Place on top of stove once cooked.
Topping Directions:
In a medium size skillet, spray with evoo and add cooked meat and all remaining ingredients (veggies). Saute until veggies are cooked thoroughly.
Putting it together:
Evenly spread the marinara sauce over egg crust (use more as needed). Add cooked meat and veggie mixture on top and spread evenly. Sprinkle with shredded cheese. Place back in the oven and broil for another 5 minutes.
Slice and serve!!
