Paleo Hearty Breakfast Casserole
Start your day off on a nourishing note with the Paleo Hearty Breakfast Casserole, a protein-packed, gluten-free dish loaded with vibrant veggies and rich, savory flavors. Featuring a base of fluffy eggs combined with creamy coconut milk and almond flour, this casserole is elevated by a colorful medley of sweet potato, spinach, bell pepper, and onion, all sautéed to tender perfection in coconut oil. Crispy, crumbled bacon adds an irresistible smoky crunch, while a hint of garlic and onion powder ties it all together. Easy to prepare and ideal for meal prepping, this comforting breakfast is baked to golden perfection and ready to serve in under an hour. Perfect for paleo enthusiasts and anyone seeking a hearty, wholesome start to their day, it’s a meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup coconut milk
- 1 cup almond flour
- 2 tablespoons coconut oil
- 2 medium, peeled and diced sweet potato
- 1 large, diced onion
- 1 large, diced bell pepper
- 2 cups, fresh spinach
- 6 slices bacon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet, crumble, and set aside.
In the same skillet, add the coconut oil. Once melted, add the diced sweet potato and sauté for about 7-10 minutes until they begin to soften.
Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are tender.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, almond flour, garlic powder, onion powder, sea salt, and black pepper until well combined.
Grease a 9x13 inch (23x33 cm) baking dish. Spread the cooked vegetables evenly on the bottom of the dish.
Pour the egg mixture over the vegetables, making sure everything is covered and even.
Sprinkle the crumbled bacon over the top.
Bake in the preheated oven for about 30-35 minutes, or until the eggs are set and the top is lightly golden.
Remove from the oven and let the casserole cool for a few minutes before slicing into squares and serving.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1915 mg | 638% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 50.6 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 690 mg | 53% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
