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Paleo Breakfast Sausage Casserole Recipe

Paleo Breakfast Sausage Casserole Recipe

A casserole is the perfect easy meal prep or family-style cooking dish that can feed many hungry mouths or create several different meals for your weekly meal prep.

This casserole is a meal prep friendly paleo dish dish constructed with the components of a classic American Breakfast: egg, sausage, and potato. 

The sausage can be substituted with your favorite sausage brand, or if you don’t follow the paleo guidelines strictly, you can also substitute chorizo. Though sweet potatoes are typically the preferred starch used in paleo recipes, I choose to use white potatoes instead, as a change in the scenery is always welcomed. 

The potatoes act as the ‘crust’ of the casserole, making the experience of biting into one serving not only a full meal, but also a mixture of different textures. 

Feel free to add any sauce on top of this casserole to add extra flavor.

Per serving, you get:
140 calories; 9g Pro; 6g Carbs; 8g Fat

How to Make A Great Paleo Breakfast Sausage Casserole Recipe

  • Prep Time: 20 minutes 
  • Cook Time: 50 minutes 
  • Servings: 14 servings (3.3 oz servings)

Ingredients

  • 10 eggs
  • 4 sausages, processed into crumbles
  • 6 scallions, white bulbs sliced, greens reserved for garnish
  • 6 garlic cloves, minced
  • ½ lbs white potato, diced small
  • 1 tablespoon Dried fennel seeds
  • 1 tablespoon Dried thyme
  • 1 teaspoon dried mustard powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Kitchen Tools

Step 1 : Dice and Cook Potato

Paleo-Breakfast-Casserole-cook-potato

Preheat oven to 375F. Dice the potatoes into small even squares. Transfer to a foil lined baking sheet and season with 2 teaspoon of oil, dried thyme, dried mustard powder, salt and pepper. Bake for 20 minutes until the potatoes are just cooked through. Remove from the oven and transfer to a shallow baking dish. Evenly layer the potatoes in the bottom of the baking dish and keep on side until needed.

Step 2: Cook Scallions & Process Sausage

Paleo-Breakfast-Casserole-Cook-scallions-and-process-sausage

Meanwhile, thinly slice the white bulb scallions, reserving the green bulbs. Transfer the sliced scallions to a bowl and combine with the minced garlic. Reheat remaining 1 teaspoon of oil in a pan and saute until translucent. Season with salt and pepper.

Remove from heat and let cool. As scallion-garlic mix cooks, process the sausages in a food processor until crumbled. Avoid over processing too thinly. Combine sauteed scallions and garlic with processed sausage in a bowl. 

Step 3: Crack, Season, and Whisk Eggs

Paleo-Breakfast-Casserole-crack-eggs-into-bowl

Crack 10 eggs into a bowl and whisk to fully incorporate. Season with fennel seeds, salt, pepper and combine with the scallion, garlic, and sausage mix.

Step 4: Combine Ingredients and Bake

Paleo-Breakfast-Casserole-pour-egg-mix-on-baking-dish

Pour egg mix on top of the potato in the baking dish. Transfer the shallow baking dish to the preheated oven and bake for 30 minutes.

Step 5: Cook and Check for Doneness

Paleo-Breakfast-Casserole-check-doneness

Check constantly and add time as needed if the eggs are still runny. Poke a cake tester, toothpick, or fork in the middle to test doneness. The toothpick should come out clean with no eggs sticking to it when done.

Step 6: Remove from Oven, Cool, and Portion

Paleo-Breakfast-Casserole-Cool-and-Portion

Remove from oven and let cool for a few minutes. Using an offset spatula, loosen the casserole from the pan. Carefully and swiftly transfer out into a cutting board and portion into 8 squares.

Cool down uncovered and portion each square to about 3.3 oz or 88g. Slice the green scallions thinly and garnish if desired.

Portioning Your Paleo Breakfast Sausage Casserole 

Portioning a sheet tray created recipe, a casserole, or anything similar to a frittata tends to be typically very difficult. To help give you some consistency, 3.3 oz by weight was the average weight I got when portioning this dish.

Remember that the middle will typically be a bit heftier in thickness compared to the ends. Adjust the portioning and try your best to cut as even squares as possible.

Storing & Reheating Your Paleo Breakfast Sausage Casserole Recipe 

Store in airtight containers for up to 5 days. Reheat by covering the container with a damp paper towel and using a lower power level of the microwave. My advice is to reheat it at power level 5 for 2 to 2:30 minutes. You'll want to avoid blasting the dish at the highest power in the microwave as this will create a rubbery egg, 

Conversely, you can reheat this in a pan, by gently warming the entire dish, adding a splash of water to avoid excessive thickening of the sauce, and by covering the pan with a lid for 1 to 2 minutes. This will be a much gentle way of getting the egg warmed through without overcooking it.


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Paleo Shakshuka Breakfast Recipe

COOK TIME:

50 min

PREP TIME:

20 min

YIELD:

14

DESCRIPTION

One of my favorite recent recipe developments, this highly delicious casserole is a perfect easy meal prep or family-style cooking dish that can feed many hungry mouths or create several different meals for your weekly meal prep.

INGREDIENTS

  • 10 eggs
  • 4 chicken sausages, processed into crumbles
  • 6 scallions, white bulbs sliced, greens reserved for garnish
  • 6 garlic cloves, minced
  • ½ lb white potato, diced small
  • 1 tablespoon dried fennel seeds
  • 1 tablespoon dried thyme
  • 1 teaspoon dried mustard powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 375F. Dice the potatoes into small even squares. Transfer to a foil-lined baking sheet and season with 2 teaspoons of oil, dried thyme, dried mustard powder, salt, and pepper. Bake for 20 minutes until the potatoes are just cooked through. Remove from the oven and transfer to a shallow baking dish. Evenly layer the potatoes in the bottom of the baking dish and keep on the side until needed.

  2. Meanwhile, thinly slice the white bulb scallions, reserving the green bulbs. Transfer the sliced scallions to a bowl and combine it with the minced garlic. Reheat the remaining 1 teaspoon of oil in a pan and saute until translucent. Season with salt and pepper. Remove from heat and let cool. As scallion-garlic mix cooks process the sausages in a food processor until crumbled. Avoid overprocessing too thinly. Add in the same pan as the scallion and garlic mix.

  3. Crack 10 eggs into a bowl and whisk to fully incorporate. Season with fennel seeds, salt, pepper and combine with the scallion, garlic, and sausage mix.

  4. Pour egg mix on top of the potato in the baking dish. Transfer the shallow baking dish to the preheated oven and bake for 30 minutes.

  5. Check constantly and add time as needed if the eggs are still runny. Poke a cake tester, toothpick, or fork in the middle to test doneness. The toothpick should come out clean with no eggs sticking to it when done.

  6. Remove from oven and let cool for a few minutes. Using an offset spatula, loosen the casserole from the pan. Carefully and swiftly transfer out into a cutting board and portion into 8 squares. Cool down uncovered and portion each square to about 3.3 oz or 88g. Slice the green scallions thinly and garnish if desired.

NOTES

  • One portion is equivalent to 3.3 oz.

NUTRITION FACTS

Servings: 14 | Calories Per Serving: 140

  • Total Fat 8g
    10%
  • Cholesterol 140mg
    47%
  • Sodium 290mg
    13%
  • Total Carbohydrates 6g
    2%
  • Sugars 2g
  • Protein 9g
  • Vitamin A 227.91mcg
  • Vitamin C 4.70mg