Beef & Egg Casserole (Paleo-Friendly)

By Muhammad Faizan

Beef & Egg Casserole (Paleo-Friendly)

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes

Ingredients:

  • 1 lb (450 g) ground beef (100% natural)

  • 2–3 tbsp butter, divided

  • 12 large eggs

  • 1 cup heavy cream

  • 1/3 cup cream cheese (plus a little extra, optional)

  • Salt and pepper, to taste

  • 1–2 tsp Paleo pink seasoning (or to taste)

  • 1–2 tbsp shredded cheese (optional, for topping)

Instructions:

  1. Preheat oven: Preheat your oven to 350°F (175°C).

  2. Cook beef: In a skillet, melt 1–2 tbsp butter over medium heat. Add the ground beef and cook until fully browned. Season lightly with salt, pepper, and Paleo pink seasoning.

  3. Prepare crust: Grease a baking pan with remaining butter. Press the cooked ground beef evenly into the pan to form a crust.

  4. Mix egg filling: In a large bowl, beat 12 eggs. Add 1 cup heavy cream and cream cheese (about 1/3 cup, plus a little extra if desired). Mix until smooth. Season with additional salt, pepper, and a pinch of Paleo pink seasoning.

  5. Assemble casserole: Pour the egg mixture evenly over the beef crust. Sprinkle a small amount of shredded cheese (about 1–2 tbsp) on top if desired.

  6. Bake: Bake in the preheated oven for 35–40 minutes, or until eggs are fully set and slightly golden on top.

  7. Serve: Let the casserole cool for 5 minutes, then slice and serve warm.

✅ Tips:

  • For a fluffier egg layer, whisk eggs and cream until very frothy before pouring.

  • You can add veggies like spinach or mushrooms if you want a non-strict Paleo version.

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