Italian Breakfast Casserole {Paleo, Whole30, Gluten-Free} (2024)

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Whole 30Nut FreeNo Added Sugar

This Italian breakfast casserole is packed with goodies! Sausage, sun dried tomatoes, peppers, onions, garlic, spices, and a creamy egg mixture! It’s Paleo and Whole30 compliant, great to make ahead, and family approved.

You needed another breakfast casserole in your life I’m guessing, right?!

A good breakfast casserole is one thing you just can’t have enough of, in my opinion, so, I’ll just answer that one for you with “yes”.

After making my spinach artichoke breakfast casserole I started craving something with a “pizza” flavor.

Now, if you’re doing the Whole30, rest assured that this isn’t pizza at all, but rather an egg bake packed with goodies like veggies, sugar-free sausage, sun dried tomatoes, garlic, onions, and spices.

I always begin my breakfast casseroles with a delicious “crust” layer. For this one, we’re using butternut squash!

I typically use sweet potatoes, but, butternut squash works just as well and give this casserole a bit of extra flare, I think.

Butternut also happens to be in season, so it’s the perfect base for a yummy dish like this one.

I’ve seen people make lasagna with butternut squash, so think of this casserole along the lines of that, except it involves less prep.

While the butternut squash crust roasts in the oven, you make the filling on the stovetop. It’s a mixture of veggies, sausage, and seasonings and cooks relatively quickly.

If you can’t find Whole30 compliant sausage (sugar free) you can always purchase my favorite from U.S. Wellness Meats. I’ve been obsessed with this sausage for 5 years, time flies!

It’s actually a pork breakfast sausage, so it’s perfect for this recipe.

Once the filling is cooked and the crust is roasted, it’s time to whisk the egg mixture. I always use a combination of pasture raised eggs and organic coconut milk as the base.

Then we add in the seasonings, including nutritional yeast which provides a bit of “cheesy” flavor. No worries – it’s dairy-free and Whole30 compliant.

I also made sure to use a good Italian seasoning blend – my favorite right now is the Primal Palate Amore blend! As long as you check ingredients, you can use any Italian blend you like.

Italian Breakfast Casserole {Paleo, Whole30}

This Italian breakfast casserole is packed with goodies! Sausage, sun dried tomatoes, peppers, onions, garlic, spices, and a creamy egg mixture! It's Paleo and Whole30 compliant, great to make ahead, and family approved.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Course:Breakfast

Cuisine:Paleo, Whole30

Servings: 10 servings

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Ingredients

1butternut squashlong part only, peeled and sliced into 1/4” rounds*
1Tbspcoconut oilfor greasing baking dish and squash, sea salt for roasting
1Tbspcoconut oilfor cooking sausage and veggies
1lbpork sausagecasings removed if necessary, no added sugar
1red bell pepperdiced
1onionmedium, diced
3clovesgarlic minced
Pinchcrushed red pepper
3ozsun dried tomatoes(Whole30 compliant) chopped, (about 3/4 cup packed), soften first by soaking if too hard
2tspItalian seasoning blend
12large eggs
1/2cupcoconut milkfull fat
1/2tspfine grain sea salt
1/8tspblack pepper
3Tbspnutritional yeastoptional, for flavor
Parsleyminced, for garnish

Instructions

Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil.
Toss the butternut squash rounds with coconut oil and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish, and along the sides if desired.
Place the casserole dish with the butternut in the preheated oven and roast until softened - overcooking will lead to mushy squash.
Meanwhile, heat a large skillet over med heat, add a tsp of coconut oil, crumble sausage into skillet, and sprinkle with crushed red pepper. Cook, breaking up lumps, until browned, then remove to a plate and set aside.
Add another tsp coconut oil to skillet, then add the peppers and onions. Cook until just softened, then add the garlic and cook another 30 seconds.
Once garlic is soft, add sun dried tomatoes and cooked sausage to heat through, then remove skillet from heat.
In a large bowl or measuring cup, whisk together the eggs, coconut milk, Italian seasoning, salt, pepper, and nutritional yeast (if using), until very smooth.
To assemble casserole, arrange the sausage veggie mixture over the cooked butternut crust, leaving excess grease/water in the skillet.
Pour the egg mixture over the top evenly, then bake in the preheated oven for 22-25 minutes or until egg mixture is set in the center and begins to puff up. Don’t allow it to overcook or turn brown!
Garnish with parsley or other fresh herbs before serving. Allow casserole to sit for 10 minutes before slicing and serving. You can also refrigerate or freeze to reheat at a later point. Enjoy!

Recipe Notes

*You can also use 2 large peeled sweet potatoes, sliced into thin rounds for the bottom layer of the casserole.

Nutrition

Calories: 313kcal

Carbohydrates: 17g

Protein: 17g

Fat: 20g

Saturated Fat: 9g

Cholesterol: 229mg

Sodium: 243mg

Potassium: 874mg

Fiber: 3g

Sugar: 6g

Vitamin A: 8710IU

Vitamin C: 35.6mg

Calcium: 92mg

Iron: 3.3mg

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Want More Paleo and Whole30 Breakfast Recipes? Try One Of These!

Spinach Artichoke Breakfast Casserole

Sweet Potato Hash with Sausage and Eggs

Sweet Potato Apple Breakfast Bake

Butternut Squash Hash with Apples and Bacon

Mexican Breakfast Casserole

Sweet Potato Hash with Kale and Bacon

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