By Wendy Stoltz and Hristina Polk / Last Modified On March 23, 2023

Kickstart your day with this paleo breakfast casserole that is so delicious and nutritious. This versatile dish can be customized to your liking, and it is a healthy breakfast option that can be prepped the night before. Wake up and enjoy this wholesome breakfast that will keep you full for so long!

If you are after more comforting and delicious casseroles, try this simple gluten-free breakfast casserole or this gluten-free sweet potato casserole. If you want more paleo options, this paleo cornbread and paleo stuffing are so good you need to give them a try!

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Paleo Breakfast Casserole Recipe

This paleo breakfast casserole is a great way to start your day with a healthy and hearty meal. This dish has vegetables and protein-rich eggs, making it a nutritious and filling breakfast. It has really become a go-to recipe for those busy school mornings, and everyone loves it.

It is so easy to make, and with prepping it ahead, mornings are such a breeze. We love to customize this recipe weekly, and it also makes a great fridge clean out too.

Experiment with different veggies and seasonings, and let us know in the comments what you've added to it.

Why You’re Going to Love This Paleo Breakfast Casserole

You can customize this recipe - This paleo breakfast casserole can be customized according to what you have in your refrigerator. You can also theme it and make an Italian or Mexican casserole. 

Great breakfast - This casserole makes such a good breakfast as it is so filling. No more eating breakfast and arriving at work starving for something more.

Make it ahead - You can prep it the night before and bake it in the morning. That way, you will save time in the morning for all those last-minute things that creep up.

Easy to make - There are no tricks or special techniques in this easy-to-make paleo egg breakfast casserole. It is really super simple to make.

Ingredients in Paleo Breakfast Casserole

Potatoes - I have used ½ lb of mini golden potatoes that I have quartered.

Brussels Sprouts - Use ½ Lb Brussels Sprouts that you have halved.

Onion - 1 Onion sliced thinly.

Spinach - A cup of baby spinach

Eggs - 10 Eggs that have been beaten.

Milk - ¼ cup of milk.

Seasoning - I have used sweet paprika, salt, minced garlic, and black pepper

For serving - Serve it with chopped chives and hot sauce.

Equipment Needed for This Paleo Breakfast Casserole

Mixing Bowls - These Pyrex mixing bowls help to combine the ingredients together.

Baking sheet - These non-stick baking sheets are great for roasting veggies.

Casserole dish - A 9x5 casserole dish will work well to cook this dish evenly.

Whisk - I like to use stainless steel whisk to whisk the eggs.

If you have any questions about making Paleo Breakfast Casserole, please leave a comment, and we will get back to you as soon as possible.

How to Make Paleo Breakfast Casserole

1. Preheat the oven to 375 F and prepare a 9x5 baking dish.
2. In a mixing bowl, combine the potatoes, Brussels sprouts, onions, and garlic. Season with salt and pepper and drizzle with olive oil. Toss to combine and roast on a flat baking sheet in the oven for about 15 minutes.
3. In a separate bowl, combine the eggs, sweet paprika, salt, and pepper. Whisk to combine until frothy.
4. When the vegetables are roasted, transfer them to the baking dish and add the spinach.
5. Pour the egg mixture over them. Return to the oven and bake for about 20 more minutes or until the egg is cooked.
6. Remove from the oven and spoon out into plates. Garnish with chives and hot sauce.

Tips for Making the Best Paleo Breakfast Casserole

Prep the ingredients - You can prep the ingredients the night before to save you time in the morning. Prepare the recipe up until step 5, and then place it in the refrigerator overnight. Once the oven is preheated, add it and let it bake for 20 minutes.

Seasoning the casserole - Seasoning is important in this dish. 

Spread the ingredients evenly - Distribute the ingredients in the baking dish evenly.

Let it cool after baking - In order to make it easier to cut, let it cool. 

Frequently Asked Questions

How Do I Store Paleo Breakfast Casserole?

Let the casserole cool, and then place it in the refrigerator for up to 4 days.

Can I Freeze This Paleo Breakfast Casserole?

Yes, this casserole freezes really well. You can freeze it for up to 3 months. I would suggest you freeze it in portions. That way, you can take them out as required. Don't forget to label them with the date.

Can You Make This Paleo Breakfast Casserole Ahead of Time?

You can prepare the casserole the night before and then bake it the next morning. It stores well in the fridge for up to 4 days, or else freeze it for up to 3 months and take out portions as required.

What Substitutions / Replacements Can I Make in This Paleo Breakfast Casserole?

Potatoes - You can substitute regular potatoes, sweet potatoes, or turnips instead of the mini golden potatoes.

Brussel sprouts - Use other vegetables such as broccoli, cauliflower, zucchini, or asparagus.

Baby spinach - You can also use kale or chard.

Dairy-free - Almond milk, coconut milk, or another non-dairy milk can be used.

Sweet paprika - You can substitute the sweet paprika with smoked paprika or chili powder for a different flavor.

What Are Some Variations I Can Make To This Paleo Breakfast Casserole?

Add protein - You can add bacon or other paleo-friendly protein options you enjoy.

Add more veggies or different veggies - Bell peppers, mushrooms, and chopped tomatoes make this casserole so good.

Theme it - You can make an Italian or Mexican breakfast casserole. 

Continue to Content

Yield: 4 servings

Paleo Breakfast Casserole

Print

Kickstart your day with this paleo breakfast casserole that is so delicious and nutritious. This versatile dish can be customized to your liking for breakfast.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• ½ lb Mini Golden Potatoes quartered
• ½ lb Brussels Sprouts, halved
• 1 Onion, thinly sliced
• 1 Cup Baby Spinach
• 1 tbsp Garlic, minced
• 10 Eggs, beaten
• ¼ Cup Milk
• ½ tbsp Sweet Paprika
• 1 tsp Salt
• 1 tsp Black Pepper
• Chopped Chives for serving
• Hot sauce for serving

Instructions

1. Preheat the oven to 375 F and prepare a 9x5 baking dish.
2. In a mixing bowl, combine the potatoes, Brussels sprouts, onions, and garlic. Season with salt and pepper and drizzle with olive oil. Toss to combine and roast on a flat baking sheet in the oven for about 15 minutes.
3. In a separate bowl, combine the eggs, sweet paprika, salt, and pepper. Whisk to combine until frothy.
4. When the vegetables are roasted, transfer them to the baking dish and add the spinach.
5. Pour the egg mixture over them. Return to the oven and bake for about 20 more minutes or until the egg is cooked.
6. Remove from the oven and spoon out into plates. Garnish with chives and hot sauce.

Notes

• Ensure the eggs are cooked before removing the breakfast casserole from the oven.

Recommended Products

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  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
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  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
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  Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
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  OXO Good Grips 11-Inch Balloon Whisk,Black

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 466mgSodium: 792mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 20g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.