Paleo Breakfast Casserole

This paleo breakfast casserole is a hearty and flavorful dish that's perfect for a weekend brunch or a weekday breakfast on the go. It's made with ground breakfast sausage, eggs, almond milk, and chopped vegetables, and it's baked in the oven until golden brown. The casserole is packed with protein and healthy fats, and it's a great way to start your day.

The first time I made this casserole, I was looking for a way to use up some leftover ground breakfast sausage. I had also been experimenting with paleo recipes, so I decided to see if I could make a paleo version of a classic breakfast casserole. The result was this delicious and satisfying dish that's now a regular part of my breakfast rotation.

Prep time: 15 | Cook time: 30 | Serves: 6

Ingredients

• 1 pound ground breakfast sausage
• 12 large eggs
• 1/2 cup almond milk
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. Brown the ground sausage in a skillet over medium heat. Drain off any excess grease.
3. In a large bowl, whisk together the eggs, almond milk, salt, and pepper.
4. Stir in the cooked sausage, onion, green bell pepper, and red bell pepper.
5. Pour the mixture into a greased 9x13-inch baking dish.
6. Bake for 25-30 minutes, or until the eggs are set.
7. Let cool for a few minutes before serving.
8. Enjoy!

Why It Works

• The ground breakfast sausage adds a savory flavor to the casserole.
• The eggs bind the casserole together and make it fluffy.
• The almond milk adds moisture to the casserole and makes it creamy.
• The chopped vegetables add a pop of color and nutrition to the casserole.