Best Paleo Breakfast Casserole Recipe

Breakfast
Gluten Free
Lunch
Paleo
Quick Easy
4.8/5
(1857 reviews)
Best Paleo Breakfast Casserole
Zylo Recipes

Description

Imagine starting your day with a hearty and wholesome breakfast casserole, a delightful combination of savory flavors and satisfying textures. This all-in-one dish is perfect for meal prepping, offering a convenient and delicious way to fuel your body with protein, healthy fats, and fiber. At the heart of this casserole is seasoned ground turkey, cooked to perfection to bring out its rich, savory notes.

The meat is infused with a blend of aromatic herbs, lending it a subtle sausage-like essence that elevates the entire dish. This flavorful turkey is then layered with a medley of sautéed vegetables, including sweet onions, earthy mushrooms, and juicy cherry tomatoes. Fresh spinach adds a touch of vibrant green and a boost of nutrients, creating a colorful and appetizing presentation.

A splash of balsamic vinegar is used to deglaze the pan, adding a hint of acidity that balances the richness of the other ingredients. The vegetables are tender and flavorful, providing a delightful contrast to the savory meat. Once all the ingredients are nestled in the casserole dish, a generous pour of scrambled eggs blankets the mixture, promising a fluffy and satisfying topping.

The eggs are lightly whisked with a touch of water, resulting in a lighter, airier texture that complements the hearty filling. Baked until golden brown and bubbly, this breakfast casserole offers a symphony of flavors and textures. The savory meat, tender vegetables, and fluffy eggs create a harmonious blend that is both comforting and nourishing.

Each bite is a celebration of wholesome ingredients, perfectly combined to create a breakfast that is as satisfying as it is delicious. This casserole is not only a great way to start your day but also a versatile dish that can be enjoyed for brunch or even a light dinner. It's a perfect way to use up leftover vegetables and create a meal that is both healthy and flavorful.

The aroma alone is enough to entice you to the table, and the taste will keep you coming back for more.

Preparation Time

Prep Time
25 min
Cook Time
30 min
Total Time
55 min

Nutrition Information

Per 1 piece serving
C
Calories
320 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
22 g

C
Fats
23 g
Saturated Fats 9 g
Unsaturated Fats 12 g

Cholestrol 215 mg
Sodium 350 mg
Potassium 400 mg
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Ingredients

    1.
    Lard
    Lard
    1 tbsp
    2.
    Turkey Ground 93% Lean 7% Fat Raw
    Turkey Ground 93% Lean 7% Fat Raw
    1.25 lb
    3.
    Salt, sea salt
    Salt, sea salt
    1 tsp
    4.
    Herbs De Provence
    Herbs De Provence
    1 tsp
    5.
    Lard
    Lard
    1 tbsp
    6.
    Onion
    Onion
    0.25 cup, chopped
    7.
    Mushrooms
    Mushrooms
    5 oz
    8.
    Salt, sea salt
    Salt, sea salt
    1 tsp
    9.
    Water
    Water
    1 tbsp
    10.
    Tomato
    Tomato
    0.67 cup, chopped
    11.
    Baby spinach
    Baby spinach
    2 oz
    12.
    Balsamic vinegar
    Balsamic vinegar
    0.5 tsp
    13.
    Raw egg
    Raw egg
    10 large
    14.
    Water
    Water
    1 tbsp
    15.
    Salt, sea salt
    Salt, sea salt
    1 tsp

Instructions

    1.
    Preheat the oven to 350 F (180 C). Heat a 12 nonstick skillet over medium-high heat. I like to use a 12 blue steel pan. Melt in the lard once the pan is hot and swirl the pan. Add in the ground turkey and break up the meat with a spoon. Add in 1 teaspoon of sea salt and the Herbs de Provence.
    2.
    Continue stirring and cooking the meat until it is fully cooked through. Pour the meat into a 9 x 13 casserole dish that has been sprayed with an avocado oil cooking spray or other oil.
    3.
    In the same pan, add in the onions and mushrooms. Cook for 30 seconds, then add in tsp sea salt. Stir well. Add one tablespoon of water to deglaze the pan slightly and give the mushrooms some moisture.
    4.
    Then add in cherry tomatoes that have been sliced in half and the baby spinach. Add in teaspoon of balsamic vinegar. Stir well. Pour this mixture on top of the ground turkey in the casserole dish.
    5.
    In a large mixing bowl, crack in the eggs and whisk them. Then add in 1 cup of water and whisk well to combine it. Add in teaspoon of sea salt and whisk again.
    6.
    Pour this mixture over the casserole. Bake for 30 minutes or until the casserole is puffed in the center and browned nicely on top. Cut into 9 squares.