Paleo Breakfast Casserole (Whole30)
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Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 143.3
- Total Fat: 7.7 g
- Cholesterol: 147.0 mg
- Sodium: 274.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.6 g
- Protein: 8.0 g
View full nutritional breakdown of Paleo Breakfast Casserole (Whole30) calories by ingredient
Introduction
This paleo breakfast casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted Brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly! This paleo breakfast casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted Brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly!Number of Servings: 16
Ingredients
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6 serving Bacon - Plumrose Sugar Free Lower Sodium (svg = 2 slices) (by WILDANGEL67)
4 sweetpotato, 5" long Sweet potato
3 tsp Organic Valley Ghee Butter
3 cup Brussels sprouts, fresh
12 tbsp chopped Shallots
12 large Egg, fresh, whole, raw
1 serving Coconut Milk-Full fat, Clover Brand, 1/3 c. (by KRPRDH)
1 tsp Salt
.5 tsp Pepper, black
.5 tsp Garlic powder
Directions
Preheat your oven to 425 degrees and grease a 9X13 casserole dish with coconut oil, and line a large baking sheet with parchment paper.
Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium-high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.
Next, roast the sweet potatoes and Brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
Arrange the Brussels sprouts on the parchment-lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and Brussels sprouts for about 20.
Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat.
Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
While the onions cook, whisk together the eggs, coconut milk, salt, pepper, and garlic powder.
Lower the oven heat to 400 degrees, then assemble the casserole. Layer the roasted brussels sprouts over the sweet potato rounds. Layer the caramelized onions over the brussels sprouts, follow with the cooked bacon. Finally pour all the whisked egg mixture over the casserole to evenly cover.
Bake for 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CMILLER61.
Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium-high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.
Next, roast the sweet potatoes and Brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
Arrange the Brussels sprouts on the parchment-lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and Brussels sprouts for about 20.
Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat.
Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
While the onions cook, whisk together the eggs, coconut milk, salt, pepper, and garlic powder.
Lower the oven heat to 400 degrees, then assemble the casserole. Layer the roasted brussels sprouts over the sweet potato rounds. Layer the caramelized onions over the brussels sprouts, follow with the cooked bacon. Finally pour all the whisked egg mixture over the casserole to evenly cover.
Bake for 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CMILLER61.