Breakfast Casserole (It’s Paleo!!!)

So, this is what I call Egg Pie. Crustless Quiche. Breakfast Casserole. This can be whatever you want it to be. But most importantly, it’s delicious.

Look at that texture! Meat, veggies and eggie goodness. That’s not a word, but it should be.

For the past year, I’ve been trying to cook healthier options for my family. I try a lot of paleo recipes. I’ve noticed that I feel better when I’m eating 100% paleo, but I have way too much of a sweet tooth to stay that way.  I try to find a good balance of healthy eating and food splurges. Eating healthier is sooo much easier when the food is yummy though, ya know?!

This dish is one of those that makes me forget it’s healthy. 

I’m not a big breakfast eater. To be perfectly honest, I’m just not a morning person. I try to be. But I’m just a grump until I have coffee and a little while (and by little while, I mean couple of hours ;-D) to wake up. I don’t enjoy cooking first thing in the morning either, and that’s another thing I love about this recipe. I can cook it the evening before and have this for breakfast the next day. It’s excellent recipe to have on hand for holidays because you can get several servings with minimal effort! I make this for Thanksgiving and Christmas when I know my family will be staying with us.

And lets be real. I’m a busy mama! Anything that helps me out in the morning is a winner for me! 

Notes: This recipe is completely customizable based on what you have available in the kitchen. I chose to make mine whole30/paleo compatible. You will need a 9×13 oven safe dish and a stand mixer for whisking eggs.

• 15 medium to large eggs
• 2 lbs. sausage, crumbled and cooked
• 1 whole yellow or purple onion, chopped
• 1 roasted green bell pepper, chopped
• Fresh spinach leaves, chopped
• 1 can of mild rotel or similar
• Handful of chopped baby bella mushrooms
• Salt & pepper to taste (I think I used 2 tsp in egg mixture plus lightly salting the veggies)

Oil dish with coconut oil. Brown meat, and drain if needed. Chop all veggies and toss in, combining with the meat. Season however you like, I used salt & pepper. Put eggs in stand mixer, salt, and whisk until well combined.  Pour mixture over veggie & meat mix.  Bake on 350 oven for 40 minutes to 1 hour, depending on oven. 

Notes: I used homemade venison sausage, but you can try turkey sausage, pork sausage, chopped ham, bacon, use sweet peppers instead of bell peppers, kale or spinach, roasted tomatoes instead of rotel, toss in broccoli or yellow squash for different taste and texture. If you aren’t paleo, add in milk with your egg mixture and toss some cheese in too! Play around with seasonings and make this your own! 

I’d love for you to make this. If you try it, let me know!