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You are here: Home / Main Dishes / Beef / Paleo Breakfast Casserole

Paleo Breakfast Casserole

October 19, 2015 by Heather Resler

Paleo Breakfast Casserole | Cook It Up Paleo


In our house, Breakfast Casserole means something very specific.  Every year around the holiday season, we usually have family stay at our house and the customary breakfast used to be an egg and veggie casserole with a base of tater tots and topped with olive, onions, mushrooms, and peppers.

Paleo Breakfast Casserole | Cook It Up Paleo

When we went paleo, we subbed white potato hashbrowns for the the tater tots.  But I wanted to make a truly paleo breakfast casserole.  So in this recipe, I swapped spaghetti squash for the potato shreds.  The results are lower in carbs and higher in nutrition; plus who doesn’t love spaghetti squash?

Paleo Breakfast Casserole | Cook It Up Paleo

I made this recipe on a Sunday so that I have easy breakfasts throughout my week! It’s also a perfect recipe to save for later for when you have holiday company! It’s definitely a lighter dish, so pair with some sausage or fruit, or serve it as a light breakfast on Thanksgiving morning.

Paleo Breakfast Casserole | Cook It Up Paleo

You can also serve this paleo breakfast casserole with Paleo Cinnamon Rolls on Christmas morning.  Yum.

Paleo Breakfast Casserole
Recipe Type: Breakfast
Author: Heather Resler
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Serves: 8 servings
Ingredients
  • 1 medium spaghetti squash
  • 1/2 lb. ground beef
  • 1/2 large red onion, chopped
  • 12 oz. fresh mushrooms, sliced
  • 1 cup chopped sweet bell peppers
  • 1/2 cup sliced [url href=”http://www.amazon.com/gp/product/B00CEWDOT6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00CEWDOT6&linkCode=as2&tag=coituppa-20&linkId=ORBIU3EUNUF4ZIBH” target=”_blank”]black olives[/url]
  • 1 cup chopped grape tomatoes
  • 12 [url href=”http://www.amazon.com/gp/product/B015DAD698/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B015DAD698&linkCode=as2&tag=coituppa-20&linkId=HTGYYTU5AF6D2WJR” target=”_blank”]eggs[/url]
  • 1/2 cup [url href=”http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=coituppa-20&linkId=ZOJIHYSFA3QQ6OGF” target=”_blank”]coconut milk[/url]
  • [url href=”http://www.amazon.com/gp/product/B000E6BRUW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000E6BRUW&linkCode=as2&tag=coituppa-20&linkId=AMGYNOGJ6YFBRVZD” target=”_blank”]Salt[/url] to taste
  • [url href=”http://www.amazon.com/gp/product/B0095FWPZE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0095FWPZE&linkCode=as2&tag=coituppa-20&linkId=SZ6YBWNSBGGUNR3N” target=”_blank”]Black pepper[/url] to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, brown the beef.
  3. Add the onion, mushrooms, peppers, olives, and salt and pepper. Saute just until the veggies are tender.
  4. Meanwhile, poke the spaghetti squash all over and microwave for 10-15 minutes. Cut in half, scoop out the seeds, and scrape out the insides. Place the spaghetti squash “noodles” evenly in a 9″x13″ glass baking dish.
  5. Evenly spread the meat and veggie mixture over the spaghetti squash.
  6. Whisk the eggs with the coconut milk and salt and pepper and pour over the veggies and meat in the baking dish.
  7. Bake for 45-55 minutes, or until center is firm.
  8. Let cool a bit, slice, and serve with cut up fruit.
Serving size: 1/8 of recipe Calories: 228 Fat: 13.3 g Saturated fat: 6.1 g Unsaturated fat: 7.2 g Trans fat: 0 g Carbohydrates: 9.3 g Sugar: 3.2 g Sodium: 347 mg Fiber: 1.8 g Protein: 19.4 g Cholesterol: 271 mg
3.4.3177

Paleo Breakfast Casserole | Cook It Up Paleo

If you buy something through one of the links in my sidebars or posts, I may receive a small commission to support my blogging activities, at no extra cost to you. Thank you for your support.

Shared at Allergy-Free Wednesday, Savoring Saturdays

Filed Under: Beef, Eggs, Main Dishes, Recipes, Uncategorized Tagged With: breakfast, casserole, entree, main dish, paleo, whole30

About Heather Resler

I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. | Author of the e-books Grain-Free Family Favorites and Paleo Mug Muffins. Read my story here.

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Comments

  1. Shannon says

    December 20, 2015 at 10:23 pm

    This looks really good! Do you think it would be possible to make this ahead of time (day before), then throw in the oven the morning of?

    • Heather Resler says

      December 21, 2015 at 1:39 pm

      Haven’t tried it but it would probably work 🙂

  2. Emily @ Recipes to Nourish says

    October 28, 2015 at 12:58 am

    This looks so good! I love breakfasts like this. Love the spaghetti squash addition too. Thanks for sharing this with us at Savoring Saturdays linky party.

  3. Raia says

    October 27, 2015 at 1:56 pm

    I love breakfast bakes like this. So nutritious and comforting to wake up to. 🙂 Thanks so much for sharing it with us over at Savoring Saturdays, Heather! Hope to see you back again this weekend. 🙂

  4. Kathy says

    October 20, 2015 at 8:15 pm

    Thank you for this recipe, I cannot wait to try it, I really like spaghetti squash:) and I appreciate you including the nutrition count, I follow weight watchers and it really helps to figure out the point, thank you again, blessings+

Trackbacks

  1. 25+ Whole30 Breakfast Casseroles | Plaid & Paleo says:
    January 5, 2016 at 8:57 am

    […] Paleo Breakfast Casserole with Spaghetti Squash by Cook It Up Paleo […]

  2. Paleo Breakfast Casserole - Yum Goggle says:
    October 19, 2015 at 11:43 am

    […] GET THE RECIPE […]

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I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. more about me...

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