Guys Thanksgiving is so close I can taste it! Are you ready? Where is everyone going? Or is the Thanksgiving party coming to you? I head to Arizona next week and I am so excited to spend time with my family. I come from a long line of epic cooks, thanks to my Ur. Oma and Oma. My mom and her sisters are all incredible in the kitchen, which means any major holiday we are all together, it’s food comas galore! I’m already giddy with excitement dreaming about my Aunt’s green bean casserole, swimming in homemade mushroom saucy goodness.
This year, I thought I would contribute to the food lineup. Usually when we are all together, it can be a big crowd, so meals are planned and discussed long in advance. I wanted to come up with a breakfast casserole that I could make ahead of time, and that would keep things healthy and well balanced. I came up with this paleo breakfast casserole, and I think you guys are really going to love it!
This healthy breakfast casserole is gluten free, dairy free, and paleo. I used fresh spicy Italian chicken sausages from Whole Foods to give the whole thing a nice kick, but the spice is well balanced by the sweet potato, power greens, and roasted red peppers. Feel free to use whatever fresh sausage you prefer. This casserole would go equally well with a more mild Italian, or even a chicken and apple sausage. Just make sure that it is fresh, and not pre-cooked sausage. You want to be able to remove the casing, and crumble it up to cook with the rest of the ingredients.
The base is a combination of eggs, and fresh herbs. I use non-dairy milk to keep the recipe light and paleo friendly but feel free to use whatever milk you prefer. Dairy milk or cream would obviously lend a creamier or more custardy texture.
I love using organic Power Greens (big bag at Trader Joes or in a tub at Whole Foods) in place of spinach here, but feel free to use spinach leaves if you prefer. The veggies in this – sweet potato, onion, greens, and roasted red peppers, are a divine combination! Especially with the spicy sausage…the whole thing just works!
You don’t have to wait for a special occasion or big crowd to make this paleo breakfast casserole. I love freezing individually wrapped pieces, ready to defrost as a moment’s notice!Print
This easy paleo breakfast casserole is the perfect healthy breakfast for a crowd. It is full of fresh veggies and chicken sausage keeping it light and flavorful. A great paleo addition to any breakfast or brunch table.
- 2 ½ cups cubed sweet potato, skin on
- 1 ½ cups chopped yellow onion
- ¾ lb (about 3) fresh chicken sausages, casings removed
- 3 cups power greens, or fresh spinach leaves, roughly chopped
- ¾ cup chopped roasted red peppers, drained and pat dry
- 2 tsp minced garlic
- 8 large eggs
- ½ cup milk (I like almond or cashew)
- ¼ cup avocado or olive oil
- 3 Tbsp fresh minced chives
- 2 Tbsp fresh chopped Italian parsley
- salt and fresh ground pepper, to taste
- Preheat your oven to 375F degrees. Oil or spray a 9×13 baking dish, and set aside.
- Make the egg mixture by whisking together the 8 eggs, milk, chives, and parsley. Add salt and pepper to taste. Set aside.
- Heat 2 Tbsp avocado oil in a large skillet. Add the pealed chicken sausage, and cook until browned, breaking the sausage up as you go. About 5-7 minutes. Remove from the pan, and set aside. Do not wipe the pan clean.
- Add the remaining 2 Tbsp avocado oil, sweet potato cubes, and onion. Cook, allowing the sweet potato to caramelize, and the onions to soften. About 7-10 minutes. Add the power greens or spinach, and stir until wilted. About 1-2 minutes. Add the garlic and roasted red pepper. Stir to combine, and remove from heat.
- Transfer filling to the prepared casserole dish and allow to cool for 5-10 minutes before pouring the egg/herb mixture over top.
- Bake for 40-45 minutes, or until firm in the center, and golden and crisp around the edge.
- Allow to cool for 5 minutes before slicing and serving.
To make-ahead: Assemble the casserole as directed, but allow the filling to cool completely before pouring the egg mixture on top. Cover with plastic wrap or aluminum foil and refrigerate overnight. Allow the casserole to come to room temperature for 30 minutes before baking as directed.