Low Carb Paleo Breakfast Casserole

This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!

This Low Carb Paleo Breakfast Casserole is a savory breakfast meal that is made with whole foods and low in carbohydrates. A delicious, high-protein way to start the day!

Jump to Recipe

I’m back with another breakfast casserole recipe!

I’ve taken a liking to breakfast casseroles.  For one thing (if you can’t tell already), I really love breakfast foods and eat them frequently.  And another, I like having an already-made casserole in my fridge available to heat and eat.

It’s funny how your tastes can change over the years.  Five years ago, I wouldn’t have touched this recipe because I hated eggs and mushrooms.  Now I love them!

This is similar to the other breakfast casserole I made, except lower carbs.  I’ve changed my macros around again recently, so instead of the sweet potato I opted for some veggies!

There are a lot of different breakfast casserole combinations you can come up with.  If you like breakfast foods as much as I do, give it a try, let me know what you like in yours!

Print

Low Carb Paleo Breakfast Casserole

Servings: 8

Ingredients

• 6 slices bacon
• 1/2 pound ground pork sausage
• 6 eggs
• 1 cup button mushrooms
• 1/2 medium yellow onion diced
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Slice up your mushrooms, and dice up your onion. Heat fat of your choice in a large skillet (I used a couple tablespoons of grass-fed butter), and add mushrooms and onion. Saute for a few minutes, until the onions are opaque, then set aside.
3. Slice up the bacon, and cook in a skillet until done. Place on a plate with paper towels to drain.
4. Cook the ground sausage in the pan until it is cooked through, and place on a plate with paper towels to drain.
5. Crack your eggs into a large bowl along with salt and pepper (I used 1 tsp salt, 1 tsp pepper and 1 tsp red-pepper flakes) and whisk until all the eggs are beaten.

6. Grease an 8x8 casserole dish, and place the onions and mushrooms into the dish. Add the sausage and mix everything up until it all looks evenly distributed.

7. Sprinkle your bacon in a layer on top of that.
8. Then, pour the eggs slowly over the whole casserole, making sure to distribute evenly.
9. Bake in heated oven for 30-35 minutes, until eggs are cooked through. Remove from oven and let it cool for about 10-15 minutes before serving. Serve and enjoy!

Thanks for stopping by!