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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!
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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!
- 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
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Preheat oven to 375 degrees.
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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.
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Slice up the bacon, and cook in a skillet until done. Place on a plate with paper towels to drain.
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Cook the ground sausage in the pan until it is cooked through, and place on a plate with paper towels to drain.
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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.
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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.
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Sprinkle your bacon in a layer on top of that.
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Then, pour the eggs slowly over the whole casserole, making sure to distribute evenly.
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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!
