Easy Paleo Breakfast Casserole with Sausage
Servings: 10
Calories: 276
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.
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Ingredients
- 1 tablespoon olive or avocado oil
- 1 pound nitrate free paleo sausage no casing (or other ground meat)
- 2 cloves garlic minced
- ½ teaspoon dry minced onion flakes optional
- 3 cups yellow summer squash cubed
- 12 ounces broccoli chopped
- 12 eggs
- ½ cup almond or coconut milk
- ¼ teaspoon sea salt
- ⅛ 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.
Video
Notes
Feel free to change up the recipe by using different vegetables, a different meat, or adding in cheese (for non-Paleo).
Nutrition
Serving: 173g | Calories: 276 | Carbohydrates: 5.2g | Protein: 17.9g | Fat: 20.7g | Saturated Fat: 6g | Cholesterol: 235mg | Sodium: 483mg | Fiber: 1.9g | Sugar: 1.8g
Additional Info
Net Carbs:
3.3
g
|
% Carbs:
4.9
%
|
% Protein:
26.4
%
|
% Fat:
68.7
%
|
SmartPoints:
8