Saturday, November 30, 2013

Sausage & Egg Breakfast Bake (Paleo)


I love waking up and sharing breakfast with my family, especially on the rare occasion where we're all at home to enjoy each other's company. This dish is a great way to bring everyone together, without spending all your time in the kitchen.

If you want to prepare this dish the night before, simply cover the baking dish and refrigerate until morning. Then go ahead & bake when you're ready! This makes it perfect for the holidays or any occasion where you have guests over~ and would prefer to spend your morning relaxing with loved ones instead of hovering over a stovetop.

This dish is so colorful, & has great simple flavors. I've seen so many family-style breakfast dishes around, most of which contain tons of bread, cheese, and processed foods. While that may be perfect for some, I like to start my morning off right with a healthy breakfast~ without sacrificing taste. 

A hearty, tasty breakfast casserole dish doesn't have to be packed with gluten and dairy. Each of the simple ingredients in this recipe brings amazing flavor, and eliminates the need for 'extras'. Feel free to use this recipe as a guide, and substitute your family's favorite meats, vegetables, and spices. I think a ham & broccoli combination would be awesome!

For those of you interested, this dish is Paleo-friendly, and free of dairy, gluten, nuts, soy, & sugar.  
*Continue reading for slow cooker & muffin-tin variations*

Ingredients:

  • 1 lb pork breakfast sausage (12 small links)
  • 1 1/2 cups baby spinach, chopped
  • 1 red bell pepper, diced
  • 12 eggs
  • 1/4 cup unsweetened coconut or almond milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 green onions, thinly sliced
  • coconut oil spray

Directions:
  1. Preheat the oven to 375ºF.
  2. In a large skillet, cook the pork breakfast sausage over medium-high heat until browned. Drain, & set aside.
  3. Coat a large baking dish (mine was 9" x 12") with coconut oil spray, and distribute the sausage, spinach, and bell pepper evenly throughout the dish.
  4. Whisk together the eggs, milk, salt, & pepper in a bowl, and pour the egg mixture over the meat and veggies.
  5. Sprinkle the green onions over top.
  6. Bake for about 30 minutes, or until eggs are set & a toothpick comes out clean.
*Makes 8 servings.

Slow Cooker: Follow the same steps using your slow cooker. Prepare the night before & cook on low for 7-8 hours, or high for 4 hours (until eggs are set).

Egg Muffins: Follow the same steps using a muffin tin (you made need more than one muffin tin). Fill each greased cup with sausage & veggies, then pour egg mixture over top. Bake at 350ºF for 25 minutes (until eggs are set).









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12 comments:

plasterer bristol said...

Yummy, can't beat a good sausage casserole, one of my favorite meals....Thanks for sharing...

Simon

Jessie B said...

No problem, let me know if you try it out! :) Thanks for taking the time to leave a comment

Lauren LaRae said...

This looks delicious. I've been looking for a healthy breakfast option that feeds a large group.

Thanks,
LaRae

Jessie B said...

No problem! I agree, this one's definitely good for a large group. Let me know if you try it out :)

raskul said...
This comment has been removed by the author.
Anonymous said...

This was fantastic! Thanks!

Jessie B said...

Welcome! So glad you liked it :)

Mackenzy Bailey said...
This comment has been removed by the author.
Mackenzy Bailey said...

What would happen if you put it in the crockpot on low before you went to bed... and then woke up over 8 hours later?
Also, do you layer this in the crockpot the same way you would in the oven?

Jessie B said...

Yes mam, I would do everything the same as in the oven.

& typically the crockpot automatically switches to "warm" mode once the cook time is over... so that should do it if you oversleep!

Anonymous said...

Looks yummy! I was wondering if it would last 3 or 4 days in the fridge as that's how long it would take us to eat it. Or could it freeze? Normally reheated eggs are yuck but maybe it's different in a casserole? P.S. We had your all american chili this week and loved it!!

Jessie B said...

Hi, so glad you liked the chili! That's one of my favorites too :) This dish saves really well in the fridge... not sure about freezer. I typically make the whole dish, then reheat a serving each morning~ and it tastes great. Hope that helps :)