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.
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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
- 3 cups cooked sweet potato (I bake them for about 45 mins at 400 degrees, remove the skin and measure)
- 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 3.8oz can sliced olives
- 10 eggs
- Preheat oven to 350.
- Brown sausage and drain fat. Set aside on a paper towel.
- Cook onions and bell peppers in a large dutch oven skillet until soft.
- Add mushrooms and cook until tender.
- Combine all remaining ingredients (including the cooked sausage) except for the eggs.
- Season with sea salt and pepper and mix well.
- Beat eggs in separate bowl and then pour into skillet.
- Using a fork, gently mix eggs into the mixture.
- Bake for 30 minutes or until eggs are cooked.
- Then set your oven to broil, and brown the top of your casserole. This should only take about 5 minutes.
- Remove from oven and let cool 1-2 hours before slicing. Enjoy!
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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