Easy Paleo Breakfast Casserole
10 ingredients or Less, Breakfast Recipes, Gluten Free, Paleo, Recipes, Whole 30 compliant

Easy Paleo Breakfast Casserole

It has been a crazy couple of weeks around our household.  The Crossfit open, hosting a baby shower, evaluations and interviews at work, the list goes on…Lets just say I’m so glad my husband came up with this Easy Paleo Breakfast Casserole.  That’s right, no shame here, my husband created this recipe.  He has been making it for us for about a month now and we are loving it!  Not only does it taste fantastic, but it is very convient to keep in the freezer and pull out for a quick breakfast in the morning before leaving for work.

I love all the easy, healthy recipes from StayFitMom.com! I've got to try this one.

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This is one of those recipes you can tweak in many different ways.  Try bacon vs. sausage, white potatoes vs. sweet potatoes, add green chilies for an extra kick, you get the idea.  After a few trails this is our favorite way to make it.

Easy Paleo Breakfast Casserole

Ingredients

  • 3 cups cooked sweet potato (I bake them for about 45 mins at 400 degrees)
  • 1 cup chopped onions
  • 2 chopped bell peppers (any color)
  • 1 cup chopped mushrooms
  • 1lb Italian sausage (mild or hot)
  • 2 handfuls of spinich
  • 1 can sliced olives
  • 10 eggs

Instructions

  1. 1. Preheat oven to 350.
  2. 2. Brown sausage and drain fat. Set aside on a paper towel.
  3. 3. Cook onions and bell peppers in a large dutch oven skillet until soft.
  4. 4. Add mushrooms and cook until tender.
  5. 5. Combine all remaining ingredients (including the cooked sausage) except for the eggs.
  6. 6. Season with sea salt and pepper and mix well.
  7. 7. Beat eggs in separate bowl and then pour into skillet.
  8. 8. Using a fork, gently mix eggs into the mixture.
  9. 9. Bake for 30 minutes or until eggs are cooked.
  10. 10. Then set your oven to broil, and brown the top of your casserole. This should only take about 5 minutes.
  11. 11. Remove from oven and let cool 1-2 hours before slicing. Enjoy!
 I love all the easy, healthy recipes from StayFitMom.com! I've got to try this one.Tips:

1. This will be very greasy if you don’t drain the sausage well after cooking.

 

2.  If needed, place the casserole on a tilted cookie sheet and allow grease to drain before slicing.

 

3.  This also works well cooked in a casserole pan lined with parchment paper for easy removal. (like pic —>)

 

4.  You can slice and wrap individually in plastic wrap for freezing for future use. Take out of the freezer and place in fridge the night before use.

 

5.  The picture to the right is a double batch cooked in a large casserole dish and sliced into 10 servings. (27g carbs, 21g protein, 9g fat per serving)

 

 

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Whole 30 Breakfast Recipe- This would be perfect to make for the week! Wrap individually and freeze.
 

Easy Paleo Breakfast Casserole

Ingredients

  • 3 cups cooked sweet potato (I bake them for about 45 min at 400 degrees)
  • 1 cup chopped onions
  • 2 chopped bell peppers (any color)
  • 1 cup chopped mushrooms
  • 1lb Italian sausage (mild or hot)
  • 2 handfuls of spinich
  • 1 can sliced olives
  • 10 eggs

Instructions

  1. 1. Preheat oven to 350.
  2. 2. Brown sausage and drain fat. Set aside on a paper towel.
  3. 3. Cook onions and bell peppers in a large dutch oven skillet until soft.
  4. 4. Add mushrooms and cook until tender.
  5. 5. Combine all remaining ingredients (including the cooked sausage) except for the eggs.
  6. 6. Season with sea salt and pepper and mix well.
  7. 7. Beat eggs in separate bowl and then pour into skillet.
  8. 8. Using a fork, gently mix eggs into the mixture.
  9. 9. Bake for 30 minutes or until eggs are cooked.
  10. 10. Then set your oven to broil, and brown the top of your casserole. This should only take about 5 minutes.
  11. 11. Remove from oven and let cool 1-2 hours before slicing. Enjoy!
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6 Comments

  • Reply Candy May 1, 2015 at 6:55 am

    What can I do if I don’t own a dutch oven pan?

    • Reply Krista May 3, 2015 at 6:56 am

      Hi Candy, the reason I suggest a dutch oven pan for this recipe is because you can easily cook it all on the stove and then throw in right in the oven. You can also cook this dish in a stovetop pan and then transfer to a deep casserole dish to bake. Both ways work great.

  • Reply Lisa August 1, 2016 at 4:10 pm

    Can you expand on how you prepared the sweet potato please? Did you peel/cube the sweet potato before cooking? Is it the insides of a baked sweet potato?

    • Reply Krista August 2, 2016 at 11:05 am

      Hi Lisa, the sweet potatoes are baked and then the skin peeled off.

  • Reply Kristy December 15, 2016 at 2:05 pm

    Is there a brand of Italian sausage you use? I am not sure if what my grocery store carries is clean.

    • Reply Tracy December 15, 2016 at 2:56 pm

      You can use aidell’s chicken sausage! It’s a great brand.

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