Paleo Breakfast Casserole (Whole30)

A healthy egg casserole in a white rectangular baking dish.

5 from 3 votes

This easy Paleo Breakfast Casserole is packed with protein and vegetables. It's a great way to feed a crowd or make it in advance as part of your meal prep. Plus it's gluten-free, dairy-free, low carb and Whole30 friendly.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 357kcal

Author: Don Baiocchi

Ingredients

avocado oil spray or olive oil spray, for greasing the pan
4 slices bacon
½ medium/large red or yellow onion
1 pound breakfast sausage
1 bunch curly or lacinato/dino kale
1 pint cherry tomatoes
1 teaspoon fine sea salt, divided
12 large eggs
½ cup unsweetened plain almond milk (for creaminess, optional)
½ cup nutritional yeast (for cheesy flavor, optional)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper

Instructions

Heat the oven to 350°.
Grease a 9x13" baking dish with cooking spray.
Add the bacon to a cold, dry large skillet. Cook over medium heat until browned and not too crispy, about 6-8 minutes, flipping the slices once halfway through. Remove to a plate lined with paper towels.
While the bacon is cooking, peel and dice the onion.
Once the bacon is removed from the skillet, add the breakfast sausage and onion. Use a spatula to occasionally break up the sausage and stir the onion.
While the sausage and onion cook, chop, rinse and drain the kale, discarding the stems. Don't worry about getting it completely dry.
Once the sausage is browned and the onion is soft (about 8-10 minutes), add the chopped kale and cherry tomatoes, plus 1/2 teaspoon salt. Stir occasionally until the kale is mostly wilted, about 5-6 minutes.
While the vegetables are cooking in the skillet, in a large bowl whisk together the eggs, almond milk, nutritional yeast, garlic powder, onion powder, black pepper and 1/2 teaspoon salt.
If the vegetables finish cooking before you've finished making the egg mixture, remove the skillet from the heat.
Using tongs or a slotted spoon, transfer the sausage and vegetables to the baking dish and smooth out to an even layer. Pour in the egg mixture.
Chop or crumble the bacon, then sprinkle over the casserole.
Bake for 45-50 minutes, until puffed and slightly golden around the edges. Let cool for 10 minutes, then slice and serve.

Notes

FAQs

Can I make substitutions?

Yes! Instead of pork breakfast sausage, you can use beef, turkey or chicken. Chicken can be leaner so you might have to add more oil to the pan - the bacon fat might not be enough.

You can use either curly-leafed kale or lacinato kale (sometimes called "dino" kale due to the texture of its leaves). But any sturdy leafy green would work, such as spinach, Swiss chard (save the stems to sauté later) or collard greens.

You can omit the onion or the cherry tomatoes and instead use one chopped bell pepper (any color) or poblano pepper.

You can make it spicy by adding red pepper flakes to the egg mixture.

You can use any milk you like. If you need it to be dairy-free/Paleo, use any unsweetened plain nut milk or unsweetened full-fat coconut milk or lite coconut milk. If you need this to be a Whole30 egg casserole, make sure the milk is Whole30 compatible.

You can omit the nutritional yeast if you don't like it or don't have it.

Can I assemble this casserole ahead of time?

Yep. Assemble everything in the baking dish according to the recipe, except the bacon. Wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.

Take the dish out of the fridge while the oven heats up. Uncover, sprinkle on the bacon and cook per the recipe.

Can I make this ahead of time?

Yes. Let the casserole cool, then cover the dish with plastic wrap or aluminum foil. Refrigerate for up to 3 days.

You can enjoy it cold, room temperature or warmed up in a low oven (uncovered).

Can I freeze this?

Yes. Remove the casserole from the baking dish and place on top of a large piece of plastic wrap. Wrap the whole casserole tightly in 2 layers of plastic wrap, then store in an airtight container.

You can also freezer smaller pieces or square slices the same way.

The casserole can be frozen for up to 1 month.

Thaw overnight in the fridge.

You can enjoy it cold, room temperature or warmed up in a low oven (uncovered).

Can I cut this recipe in half?

Yep. Cut the ingredients in half and use an 8x8" baking dish. Bake for 30-35 minutes.

Nutrition