Paleo Breakfast Casserole

My healthy, Paleo Breakfast Casserole is dairy-free but not free from the delicious flavors of veggies, bacon and sausage and yummy veggies. It’s the perfect make-ahead breakfast for your week! With breakfast being the most important meal of the day, you’re going to want to make this.

I’ve had so many requests from friends for my favorite healthy breakfast casserole, so today I’m sharing it with all of you!  It’s low carb, loaded with lots of great flavors, and the perfect egg breakfast casserole your whole family will love.

Breakfast Casserole With Bacon and Sausage

If you’re looking for a great breakfast casserole loaded with lots of bacon, sausage and veggies, this is it. Why stop at just one or two breakfast meats?

Heck, throw some ham in there, too – I promise you won’t be sad about it. I don’t know about you but I’m definitely a savory breakfast type of person vs. a sweet breakfast person.

What’s The Difference Between Coconut Milk and Coconut Cream?

The only difference between this recipe and your typical breakfast casserole is the absence of milk and dairy – for this particular recipe, I’ve used coconut cream which just gives it a different depth of flavor.

Coconut Milk is made by simmering equal parts shredded coconut and water. It has a similar consistency to regular milk and is often used in Asian dishes.

Coconut Cream is made by simmering 4 parts shredded coconut with 1 part water and creates a thick, rich cream.

Both can be bought in a can – usually in the baking section or Asian section of your grocery store.

Can I Use Almond Milk or Oat Milk Instead of Coconut Milk?

You sure can! You can make this recipe just as delicious with your favorite dairy or dairy alternative: milk, heavy cream, even unsweetened almond milk, oat milk, or other unsweetened non-dairy milk. 

The great thing is that YOU get to choose! I think what I’m saying is: You do YOU, Boo!

What Are the Best Vegetables to Use in a Breakfast Casserole?

Most definitely feel free to add any combo of veggies you like; this recipe is super versatile.

I personally love zucchini, broccoli, spinach and mushrooms.

Let the season or your own personal taste tell you which vegetables to add. This recipe is great with red peppers, sun-dried tomatoes, kale, butternut squash…heck some have even made it with Brussels Sprouts. Use any of your favorite veggies in

Make-Ahead Paleo Egg Bake

This is my go-to for my make-ahead breakfast for the week or when we have company. It’s perfect for your weekly meal planning and Meal Prep Sunday!

If you make it the night before, just cover with plastic wrap, refrigerate and then take it out of the fridge about 30-45 minutes before baking – voila, paleo overnight breakfast casserole!

Freezing Breakfast Casserole

If I’m making this breakfast casserole just for the two of us, I usually freeze – it’s just easier to store and toss in the microwave.

If you want to freeze it, just slice and individually wrap pieces and store in the freezer for up to 1 month.

Ingredients in Paleo Breakfast Casserole Recipe

• 10 Eggs
• 6 oz Coconut milk or cream, from the can!
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 strips Bacon, chopped
• 1/2 Medium zucchini, diced
• 1/2 Medium yellow squash, diced
• ½ Vidalia onion, diced
• 2 cloves Garlic, minced
• 3 oz Fresh mushrooms, rough chopped
• 1 cup Broccoli, chopped
• 2 tsp Fresh thyme, or 1 tsp dried
• 2 cups Baby spinach
• 4 sausage links, diced, I used chicken sausage because I had it on hand
• Optional: diced bell peppers, green onions, fresh tomatoes, etc.

How to Make Breakfast Casserole

Preheat oven to 400 degrees

Spray an 8×8 casserole dish with nonstick spray and lay half of the spinach in the dish. Set aside.

In large skillet, over medium heat cook chopped bacon; when done, remove to paper towel to drain, but leave the drippings in the pan. If you’re using a turkey bacon, or don’t have many drippings, feel free to use a tsp or 2 of avocado oil or olive oil.

In the same skillet, saute onions, zucchini, squash, broccoli, mushrooms, garlic & thyme until veggies are tender.

Spread the cooked veggies atop the first spinach layer.

Add cooked sausage to the skillet, cook until heated through. Spread the sausage atop the cooked veggies.

Place the rest of the spinach on top of the sausage.

In a large bowl, whisk eggs, coconut cream, salt & pepper.

Pour the egg mixture into the baking dish and sprinkle chopped bacon on top.

(If you’re adding cheese, top the casserole before placing in the oven.)

Bake for approximately 50 minutes or until casserole is set.

Eat now, or let cool and refrigerate to enjoy during the week! Just pop a slice into the microwave to warm. I like to cut this into 6 big slices and freeze them. 

What to Serve with Paleo Breakfast Casserole

I love to have this casserole with roasted sweet potatoes or sweet potato hash browns. Another great addition: add chunks of sweet potato into the casserole – just be sure to cook them first.

The original post has been updated to include new photos and content.

Let’s Make Paleo Breakfast Casserole!

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If you make my Paleo Breakfast Casserole recipe, snap a pic, share it and tag me on Instagram @ahealthymakeover – I love to see your creations!

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