Paleo Breakfast Skillet Pie

This Paleo Breakfast Skillet Pie is a fun and hearty breakfast that the whole family will love.

It features juicy breakfast sausage topped by a light and fluffy pancake layer – like a breakfast shepherd’s pie!

Plus it’s gluten-free, grain-free and dairy-free.

A Paleo breakfast pie in a cast iron skillet wit a slice on a white plate next to a green napkin with a fork and a glass pitcher of maple syrup

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What is a Paleo Breakfast Skillet Pie?

Why have pancakes and sausage separately when you can have them together in one hearty casserole?

First, breakfast sausage is browned in a skillet and then gets covered with a Paleo pancake batter.

It’s baked in the oven until you get a light, fluffy, not-too-sweet pancake AND juicy, seasoned breakfast sausage all in one bite!

The pancake batter isn’t completely traditional – it has a more savory bent so it complements the sausage layer.

But then everything is drizzled with pure maple syrup which kicks it up about 1,000 notches.

I first came across the idea for this recipe in Homestead Recipes by Amanda Rettke, of the iambaker website.

And she actually found it in an old church cookbook, so some version of this recipe has been floating around for a while.

However, the original version calls for Bisquick pancake mix, cheese and other non-Paleo ingredients.

So I wanted to make this breakfast skillet pie my way, without gluten, grains or dairy.

And I think I succeeded!

And once you try it, I think you’ll add this hearty, homey dish to your list of regular weekend breakfasts.

 

What you need for this Paleo Breakfast Skillet Pie

Ingredients:

  • 1 pound breakfast sausage (or if you want to make your own, use my recipe for Paleo Breakfast Sausage Patties and brown the seasoned meat in the skillet instead of forming it into patties)
  • 1/2 cup peeled, diced yellow onion
  • 1 tablespoon arrowroot flour/starch, plus 1/2 cup, divided
  • 1/4 cup chicken broth, plus 3/4 cup, divided
  • 1/2 cup coconut flour
  • 2 teaspoons ground mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1/4 cup water
  • 1 tablespoon pure maple syrup, plus more for serving
  • 1 teaspoon apple cider vinegar

Equipment:

A slice of gluten-free pancake and sausage pie on a white plate getting drizzled with maple syrup

How to make Paleo Breakfast Skillet Pie

First, heat the oven to 400°.

Heat the skillet over medium-high heat.

When it’s hot, add the sausage and onion. Use a wooden spoon or spatula to break up the sausage and stir it around as it cooks.

Meanwhile, mix 1 tablespoon arrowroot into 1/4 cup chicken broth.

Once the sausage is completely browned and the onion is soft, carefully drain off most (but not all) of the fat.

Place the pan back on the heat, give the broth mixture another good whisk and pour it over the sausage and onions. Cook for a few minutes, stirring occasionally, to marry everything together, then turn off the heat.

To make the pancake layer, in a large mixing bowl whisk the coconut flour, 1/2 cup arrowroot, ground mustard, salt and baking soda.

In a medium mixing bowl, whisk the eggs, 3/4 cup chicken broth, water, maple syrup and apple cider vinegar.

Pour the wet ingredients into the dry ingredients and whisk until completely combined.

Pour the pancake batter over the sausage and smooth to an even layer.

Bake for 25-30 minutes, until bubbly and brown around the edges.

Let rest for 10 minutes, then serve with maple syrup.

A slice of a sausage and grain-free pancake casserole on a white plate drizzled with maple syrup, next to a cast iron skillet with more of the pie in it

Make ahead

You can cook the sausage and onion and store it in the fridge for up to 5 days. Warm it up in the skillet before adding the pancake batter.

You can whisk together the pancake layer’s dry ingredients and store in an airtight container at room temperature for up to a week.

Once made, this skillet pie is best eaten immediately.

 

Substitutions and variations

  • You can use other ground meat instead of pork for the breakfast sausage, such as beef, turkey or chicken. If you use a very lean meat, such as lean beef or chicken, you’ll need to add to extra fat to the pan. I suggest avocado oil.
  • For the pancake batter, you can use almond milk or coconut milk in place of the chicken broth.
  • The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can’t taste it! However, you can use lemon juice instead if you like. You won’t taste the lemon, either.
  • You can use honey instead of maple syrup in the batter.
  • You can use tapioca flour/starch instead of arrowroot.
  • You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour. To learn more about coconut flour, click here.

 

Other recipes you might like:

  1. Paleo Sheet Pan Pancakes
  2. Paleo Pancakes
  3. Italian Egg Bake
  4. Sheet Pan Breakfast Hash
A Paleo breakfast pie in a cast iron skillet wit a slice on a white plate next to a green napkin with a fork and a glass pitcher of maple syrup
Print Recipe
5 from 2 votes

Paleo Breakfast Skillet Pie

If you love pancakes and sausage, you'll love this Paleo Breakfast Skillet Pie. A layer of juicy breakfast sausage is topped with a fluffy, slightly savory pancake layer for a fun, hearty breakfast. Add a drizzle of maple syrup to really make it irresistible. Plus it's gluten-free, grain-free and dairy-free.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, breakfast skillet, paleo breakfast, paleo pancakes
Servings: 4 servings
Author: Don Baiocchi

Ingredients

For the sausage layer

  • 1 pound breakfast sausage, store-bought or homemade (see notes)
  • ½ cup peeled, diced onion (from about ½ a medium onion)
  • ¼ cup chicken broth
  • 1 tablespoon arrowroot flour/starch

For the pancake layer

  • ½ cup coconut flour
  • ½ cup arrowroot flour/starch
  • 2 teaspoons ground mustard
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 large eggs, room temperature
  • ¾ cup chicken broth
  • ¼ cup water, room temperature
  • 1 tablespoon pure maple syrup, plus more for serving
  • 1 teaspoon apple cider vinegar

Instructions

  • Heat the oven to 400°.

For the sausage layer

  • Heat a 10" cast iron or oven-safe skillet over medium heat.
  • Add the sausage and onion. Use a wooden spoon or spatula to break up the sausage and stir it around as it cooks.
  • Meanwhile, mix 1 tablespoon arrowroot into ¼ cup chicken broth.
  • Once the sausage is browned and the onion is soft, carefully drain off most of the fat (leave about a tablespoon's worth in the pan).
  • Place the pan back on the heat, give the broth mixture one more good whisk and pour it over the sausage and onions. Cook for a few minutes, stirring occasionally, to marry everything together, then turn off the heat.

For the pancake layer

  • In a large mixing bowl whisk the coconut flour, arrowroot, ground mustard, baking soda and salt.
  • In a medium mixing bowl, whisk the eggs, chicken broth, water, maple syrup and vinegar.
  • Pour the wet ingredients into the dry ingredients and whisk until completely combined.
  • Pour the pancake batter over the sausage and smooth to an even layer.
  • Bake for 25-30 minutes, until bubbly and brown around the edges. Let rest for 10 minutes, then serve with maple syrup.

Notes

Make ahead
You can cook the sausage and onion and store it in the fridge for up to 5 days. Warm it up in the skillet before adding the pancake batter.
You can whisk together the pancake layer's dry ingredients and store in an airtight container at room temperature for up to a week.
Once made, this skillet pie is best eaten immediately.
 
Substitutions and variations
You can use other ground meat instead of pork for the breakfast sausage, such as beef, turkey or chicken. If you use a very lean meat, such as lean beef or chicken, you'll need to add to extra fat to the pan. I suggest avocado oil.
For the pancake batter, you can use almond milk or coconut milk in place of the chicken broth.
The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can’t taste it! However, you can use lemon juice instead if you like. You won’t taste the lemon, either.
You can use honey instead of maple syrup in the batter.
You can use tapioca flour/starch instead of arrowroot.
You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour. 

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