An easy paleo breakfast casserole with sausage and vegetables. Make ahead on the weekend for a full week of low carb breakfasts or freeze some for later.
One of my favorite things to eat for breakfast is an omelette filled with cheese and vegetables. But, now that I’m moving away from dairy, I need to find something without the cheese. I could just leave it out and fill my beaten eggs with just vegetables.
Rather than try omelette with no cheese, the idea of a breakfast casserole popped up instead. In addition to the veggies, I added some bulk sausage to the mix to add extra fat and flavor. The result is an easy to make egg dish that bakes up easily and is paleo diet friendly!
For this easy paleo breakfast casserole with sausage, I chose vegetables that were conveniently stocked in my kitchen. Feel free to change up the mix depending on what you have on hand. For the broccoli, I used a bag of frozen as that’s all I had.
We grabbed two fresh yellow squash from the garden the day before. So, I was looking for a dish to use them in. This paleo friendly breakfast bake was perfect!
If you only have sausage with casing, I’d recommend removing the wrapping. This ensures the meat is more evenly distributed in the casserole. It’s also much easier and faster to cook the meat without the casing.
Any type of sausage would work in the breakfast bake. I used venison sausage as deer season has started so we need to use up the meat from last year. Venison is a very lean meat so I added extra avocado oil.
To hold everything together, I used a whole dozen large eggs. It may sound like a lot, but you get at least ten servings from the dish. So, that works out to only a little more than one egg per person.
Almond or coconut milk is mixed into the eggs along with some salt and pepper. For a paleo diet, it’s best to use homemade milk. The kind in the carton or can may have unnecessary additives.
There are a few almond milk brands that don’t contain questionable ingredients. You can find a list of Whole30 compliant almond milk as well as an easy recipe to make your own here.
For an easy to make coconut milk recipe, I like the one at Whole New Mom. She also mentions that the remains of the dried coconut can be used to make coconut flour. I’ve never tried it, but you just need to dehydrate the solids.
I wish there was a Whole Foods market closer to where I live. You can usually find the better brands there that are paleo and whole30 friendly. But, there are online sources as well to purchase some of these items.
My husband enjoys living in the quieter area of Connecticut. Unfortunately, this also means we are farther from the specialty stores. It’s at least a 30 minute drive on the highway for me to get to the better stores just outside of Hartford.
If I had more free time, I’d be shopping at the better markets or making my own ingredients. Sometimes, I settle on what I can get online or in our local natural food stores.
Really, these types of products need to find their way into the regular grocery stores. And the prices should be more affordable.
It can often be tough to do healthy meal prep for weight loss on a budget. But this budget friendly casserole is great to make ahead and refrigerate or freeze slices for later.
For those of you who aren’t following a paleo or dairy free diet, you may want to add some cheese to this breakfast casserole. All of my egg bakes in the past were loaded with cheese. To be honest, I didn’t even miss the cheese in this dish.
Easy Paleo Breakfast Casserole with Sausage Recipe
Easy Paleo Breakfast Casserole with Sausage
Ingredients
- 1 tablespoon olive or avocado oil
- 1 pound nitrate free paleo sausage no casing (or other ground meat)
- 2 cloves garlic minced
- 1/2 teaspoon dry minced onion flakes optional
- 3 cups yellow summer squash cubed
- 12 ounces broccoli chopped
- 12 eggs
- 1/2 cup almond or coconut milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
Instructions
- Cook sausage, garlic, and onion flakes (if using) in oil over medium high heat until sausage is browned.
- Add squash and broccoli and cook until vegetables are tender.
- Spread sausage and vegetable mix into a 9x13 casserole dish.
- In medium bowl, whisk together eggs, almond or coconut milk, salt, and pepper.
- Pour egg mixture over sausage mix.
- Bake at 375°F for 30-35 minutes or until eggs are set and top has started to brown.
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Megan says
Hi there, could you add thawed frozen hash browns to this? Also could you sub sweet potato or yam instead of the squash?
Lisa says
The recipe is very versatile so you can add in has browns and replace the squash with sweet potato.
Belinda says
This was awesome! I made it exactly like the recipe, but used rice milk and a gluten free turkey sausage. My family of 6 finished it off in no time at an Easter Brunch!
Steve says
I always see recipes online that I want to try. I don’t often see recipes that I am excited about. This was one that I was excited about. I made it. I loved it. Thank you. I might reduce the broccoli and add mushrooms next time, because, mushrooms. But I loved this.
Lisa says
Thanks for writing in Steve and letting us know! 🙂 The mushrooms sound like a great idea.
Ellerie says
Hi! Did you defrost the frozen broccoli beforehand?
Lisa says
I just pop it in the microwave or steamer.
Betty says
This looks yummy! I’m going to make it tomorrow, can I substitute heavy cream for almond or coconut milk?
Lisa says
Heavy cream is fine as a sub.
Kendra says
Betty did you try the using the heavy cream? If so how did it turn out?
Charles says
Can you make the night before and then just bake in the morning? If so, would you add some time since it’s coming from the fridge?
Lisa says
That should certainly work if you add in a little time as it will be chilled.
Tina says
This is delicious! I sliced my zucchini and didn’t add the broccoli because I didn’t have quite enough eggs (only 10) to cover everything. I didn’t cook my zucchini with the sausage ( I didn’t read the directions all the way through, oops!), but I ended up being glad I didn’t because they would have ended up mushy after cooking in the oven! At 35 minutes, I still had runny eggs, so I cooked it a total of 45 minutes and it’s the best breakfast I’ve had in ages!! Thanks so much for your recipe which inspired me to get in the kitchen this morning! I’m going to start doing this every week so I have healthy breakfast leftovers to quickly heat up. Love it!!
Lisa says
Glad the zucchini ended up being cooked just right!
Aggie says
Forgot to buy a squash. Can I use a zuchinni?
Lisa says
Zucchini works just as well.
Jill says
This sounds REALLY good! Can’t wait to try it!!
Lisa says
It was a delicious make ahead breakfast that lasted me a good week.
Marie says
Great idea for brekky. Am doing this tomorrow!
Lisa says
I had it for breakfast, lunch and dinner (over the course of a week)!