Italian Breakfast Casserole {Paleo, Whole30}
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Paleo Running Momma · by Michele★ 4.7 (68)

Italian Breakfast Casserole {Paleo, Whole30}

NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 35%
CARBS 18G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 23G61% OF CAL
10G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Paleo and Whole30 breakfast casserole packed with sausage, peppers, onions, tomatoes, and a creamy egg mixture. Great to prepare ahead for busy mornings.

mainamericancasseroleegg disheggsdairy freegluten freepaleowhole30
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Nutrition & ingredients

Ingredients

serves 10
  • 1 butternut squash (long part only, peeled and sliced into 1/4” rounds*)
  • 1 Tbsp coconut oil (for greasing baking dish and squash, sea salt for roasting)
  • 1 Tbsp coconut oil (for cooking sausage and veggies)
  • 1 lb pork sausage (casings removed if necessary, no added sugar)
  • 1 red bell pepper (diced)
  • 1 onion (medium, diced)
  • 3 cloves garlic (minced)
  • Pinch crushed red pepper
  • 3 oz sun dried tomatoes ((Whole30 compliant) chopped, (about 3/4 cup packed), soften first by soaking if too hard)
  • 2 tsp Italian seasoning blend
  • 12 large eggs
  • 1/2 cup coconut milk (full fat)
  • 1/2 tsp fine grain sea salt
  • 1/8 tsp black pepper
  • 3 Tbsp nutritional yeast (optional, for flavor)
  • Parsley (minced, for garnish)
PREP
10M
SODIUM
543MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.