Turkey Sausage Paleo Breakfast Casserole Recipe
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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- 2 tbsp Avocado oil
- 1 lb Jennie-O All Natural Turkey sausage
- 4 cloves Garlic
- 1/2 large Onion chopped
- 1 cup Red bell peppers chopped
- 1 cup Cauliflower cut in very small florets
- 1 tbsp Fresh rosemary
- 1 tbsp Fresh thyme
- 10 large Eggs
- 1/2 cup Coconut cream
- 1 1/4 tsp Sea salt
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.
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.
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