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Breakfast Casserole

23 Mar Breakfast Casserole

Posted at 13:24h in Paleo by
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Something I’ve been doing recently as part of my meal plan is making a big breakfast casserole, freezing it, and eating portions of it throughout the week! So far, I’ve made 2 casseroles in the past 2 weeks. I posted pictures of both of them on my personal account on Instagram (@reagankilpatrick). Some people were asking for the recipe, so I thought I’d share!

 

First week: Turkey and Egg

http://www.aimeemars.com/turkey-egg-breakfast-casserole/

 

  • Author: Aimee Mars | Aimee Mars Living
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 Servings

ingredients

  • 1 tablespoon Coconut Oil + more for coating the pan
  • 1 lb Ground Turkey
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 12 Large Eggs
  • 1 small Sweet Potato (peeled and sliced thin)
  • 1 cup Baby Spinach
  • Salt & Pepper for Seasoning
  • Additional Toppings: Tomatoes (Diced Onions, Bell Peppers, Cheese)

instructions

  1. Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
  2. While the turkey is cooking peel and slice your Sweet Potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk and season with salt and pepper.
  3. Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach on top of the eggs as well as any additional toppings you’d like to add.
  4. Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout. Check the dish with about 5 minutes to go to see if you need to add any time.

notes

If you want to make this as part of your meal prep (or the night before serving) and freeze it for later go ahead and fully prepare the dish then place in the freezer. To cook, let it defrost and then reheat at 275 to 300 degrees for about 15 to 20 minutes.

Week 2: Sausage and Egg

Whole30 Breakfast Bake with Sausage, Eggs, Spinach, and Mushrooms

Prep Time 5 minutes
 Cook Time 32 minutes
 Total Time 37 minutes
 Servings 8
 Author Cheryl Malik

Ingredients

  • 1 pound Whole30-compliant breakfast sausage (recipe below)
  • 3 cups sliced button mushrooms
  • olive oil , as needed
  • 6 green onions , sliced
  • 3 Roma tomatoes , seeded and diced
  • 1 tablespoon chopped basil (or 2 teaspoons dried basil)
  • 16 ounces frozen chopped spinach , thawed
  • 1 1/2 teaspoons salt
  • 10 eggs

Whole30-Compliant Breakfast Sausage

  • 1 pound ground pork
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch dried marjoram
  • pinch crushed red pepper flakes
  • pinch ground cloves

Instructions

Whole30-Compliant Breakfast Sausage

  1. Combine all ingredients in a medium bowl and mix well with your hands. Use in recipe right away or keep in an airtight container for 1 day in the fridge.

Whole30 Breakfast Bake

  1. Preheat oven to 350º.
  2. In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
  3. Add mushrooms and cook about 5 minutes or until soft, stirring occasionally. Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into a 9×13″ pan.
  4. Crack eggs into a medium bowl and whisk well. Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.
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