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
- 1 tablespoon olive or avocado oil
- 1 pound bulk sausage no casing
- 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
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 togetehr 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.