This Paleo Breakfast Casserole recipe is fast and easy and can easily feed 4-6 people. It freezes/reheats nicely as well, so if you are like me and are always in a rush in the morning, you can freeze these into portions and then just grab and reheat another day! Let me let you in on a little secret…foodsaver. I make extra of these, then vacuum seal them and freeze them. When you’re ready to reheat it, just stab the bag with a knife 4 times (I stab it once on each corner), then microwave it for 2 ½ minutes.
So I’m trying to get into the holiday spirit and make recipes that are in the spirit of the season. One of the things that my mom always did so well is making brunch around the holidays. She would have pancakes or waffles and fruit and biscuits and gravy and usually some sort of breakfast casserole. We’ve taken care of most of those basics (see links for our Paleo versions of those recipes), but we’re still adding to the feast.
Paleo Breakfast Casserole
2 small Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil
2 Chicken Apple Sausages
½ Yellow Onion
½ cup Coconut Milk
¼ tsp fresh Sage
Coarse Sea Salt and Black Pepper (to taste)
Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp oil over medium-high (~6) heat. Dice the onion and break up the sausage. Add the onion to the oil. Season with coarse sea salt and black pepper and cook until the sausage is no longer pink and onions are translucent.
Layer the sausage and onion on top of the sweet potatoes.
Place the eggs, roughly-chopped sage, coconut milk, ½ tsp coarse sea salt and ½ tsp black pepper into a blender and pulse until incorporated. Pour the egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.