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Winter and the holiday season are both here, and that means warm comfort foods for breakfast. But, it doesn’t mean you can’t have a low carb breakfast! This paleo breakfast casserole recipe checks all the boxes for a family weekend breakfast, a holiday make ahead breakfast, and just about anything in between… all while staying healthy and not tasting like it.
Who’s ready to try my new turkey sausage breakfast casserole?!
First, can I just tell you how much I’m obsessed with using Jennie-O All-Natural Ground Turkey Sausage in my paleo breakfast casserole recipes? Here are just a few reasons I’m a huge fan!
- It’s super flavorful, yet lighter on calories than pork.
- It comes pre-seasoned, saving me time, without any weird ingredients.
- It’s all natural, with no artificial preservatives.
- If I’m making a turkey sausage breakfast casserole for a crowd, I don’t have to worry about some people not wanting to eat pork.
- My kids prefer turkey sausage to pork. Enough said! 😉
- It comes in a convenient 1 lb size, just the right amount for this recipe (and ground turkey soup).
- Turkey sausage stores for a long time in the fridge and even longer in the freezer, so I can have it around for whenever I need it.
With all the different ways you can make a paleo breakfast casserole recipe, I promise that even people who aren’t low carb, paleo or dairy-free won’t feel like they are missing something. I’m sharing the one I made on the recipe card below, but also check the general process in the next section for ways you can customize it.
How To Make Paleo Breakfast Casserole (+ Variations!)
No matter what you like to put into your turkey sausage breakfast casserole, the process is pretty much the same. Here are the general steps, and you can easily customize the ingredients if you’d like:
Cook the turkey sausage.
Make sure to use a higher temperature so that it browns and moisture evaporates. You can drain it if you need to, but I usually just use a high enough temperature that any moisture evaporates. And, turkey is pretty lean to begin with. Set aside.
Cook the aromatics.
You can use onions, scallions, shallots and leeks. You can even add some spices at this point. Did you know some spices can become more flavorful if you cook them? You can also cook the garlic here, but I did it together with the turkey in the previous step.
Stir fry the veggies and herbs.
I used cauliflower, red peppers, rosemary, and thyme. Feel free to use other low carb vegetables – check out my list of low carb foods for ideas! Make sure you only cook veggies that stand up to heat, like rosemary and thyme. Softer herbs, like basil, are best added fresh without cooking.
Transfer the veggies and meat into a casserole dish.
You can stir them together first, or not.
Pour whisked eggs over everything.
I mixed the eggs with coconut cream and salt for a fluffier end result. If you are not dairy-free, heavy cream also works. Unsweetened almond milk is another alternative, but will not be as rich.
You’ll know it’s done when an inserted knife comes out clean.
The top will be nice and golden, too…
Make Ahead Breakfast Casserole With Turkey Sausage
If you’re looking for a paleo breakfast casserole you make ahead, this one works great. You can make it between 1 and 3 days ahead of time.
To make it in advance, simply assemble the casserole but do not bake it. Cover it and store in the fridge.
When you are ready to serve it, take it out and let it come to room temperature. Then, bake it as directed. If you’re in a rush you can skip bringing it to room temperature, but it will take longer to bake and be just slightly less fluffy.
How To Freeze Paleo Breakfast Casserole
Just like any other keto low carb breakfast casserole, you can freeze this one either before or after baking.
How To Freeze Paleo Breakfast Casserole Before Baking
To freeze the paleo breakfast casserole before baking, you would do the same as if you were just making it a couple days ahead. Assemble everything but do not bake it. Cover the casserole dish tightly with plastic wrap, then wrap with foil over it and freeze.
When you want to bake the turkey sausage breakfast casserole, let it thaw overnight in the fridge. Just like the make ahead version, let it sit for 30 minutes at room temperature before baking.
How To Freeze Turkey Sausage Breakfast Casserole After Baking
If you want a quicker prep option or want to store leftovers, you can freeze turkey sausage breakfast casserole after baking as well.
Bake the paleo breakfast casserole as directed on the recipe card. It’s particularly important that it’s all the way cooked through, because freezing semi-raw eggs will have a terrible texture afterward.
Allow the baked casserole to cool completely. Then, cover it with plastic and foil, and freeze.
Feel free to cut it it into separate pieces if you want to be able to remove portions from the freezer. Wrap those separately if you go this route.
To serve, thaw the frozen paleo breakfast casserole overnight in the fridge. If possible, unwrap it after a couple hours and only tent lightly to finish thawing. That way, there is some air flow and you avoid trapped condensation that may lead to soggy eggs.
After thawing, reheat the casserole in the microwave or oven. The oven yields the best texture and reduces the chance of it being watery.
More Low Carb Turkey Recipes
If you’re a huge turkey fan like me, don’t miss these other low carb turkey recipes:
- Garlic herb butter roasted turkey
- Cauliflower turkey nachos
- Buffalo turkey meatballs
- 90 second bread turkey sandwiches
- Turkey walking taco bowls
Tools To Make Turkey Sausage Breakfast Casserole
Tap the links below to see the items used to make this recipe.
- Large saute pan – I love hard anodized ones like this for a non-stick surface without PTFE/PFOA. A cast iron skillet also works great.
- Small glass casserole dish – This one is the perfect size and is easy to clean.
Turkey Sausage Paleo Breakfast Casserole Recipe
Dairy-Free Paleo Breakfast Casserole
An easy paleo breakfast casserole recipe using common ingredients & 10-minute prep! Make turkey sausage breakfast casserole for holidays, weekends, or any day.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Heat a tablespoon of avocado oil in a skillet over medium-high heat. Add the garlic and saute for about 30 seconds, until fragrant.
Add the turkey sausage and cook until browned. Transfer the meat to a large bowl and set aside.
Add another tablespoon of oil to the skillet. Add the onion and cook until browned and almost starting to caramelize, about 10 to 15 minutes.
Add the red peppers, cauliflower, rosemary and thyme. Stir fry for about 10 minutes, until the veggies are soft and onions are caramelized.
Stir the veggies into the bowl with the meat. Transfer the mixture into an 8x8 inch (20x20 cm) glass casserole dish.
Reusing the same bowl, whisk together the eggs, coconut cream, and sea salt. Pour the egg mixture over the meat and veggies.
Bake for 45 to 55 minutes, until the eggs are set.
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Serving size: ~4 x 2.5 rectangle
Cut the casserole into 2 pieces one way by 3 pieces the other way, for 6 pieces total.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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