Paleo Breakfast Casserole with Sausage and Peppers

This paleo breakfast casserole is a hearty and flavorful way to start your day. It's made with ground breakfast sausage, bell peppers, onions, eggs, almond milk, nutritional yeast, oregano, salt, and pepper. The casserole is baked in a 9x13 inch baking dish for 30-35 minutes, or until the eggs are set and the casserole is golden brown. This casserole is a great way to use up leftover sausage and vegetables, and it's also a great option for meal prepping breakfast for the week.

The idea for this recipe came to me one morning when I was trying to figure out what to make for breakfast. I had some leftover sausage and vegetables in the fridge, and I wanted to make something that was both hearty and flavorful. I also wanted to make something that was paleo-friendly, since I'm trying to eat a more paleo-based diet. I started by browning the sausage in a skillet, then I added the peppers and onions and cooked them until they were softened. In a separate bowl, I whisked together the eggs, almond milk, nutritional yeast, oregano, salt, and pepper. I then stirred in the sausage and vegetable mixture and poured the mixture into a 9x13 inch baking dish. I baked the casserole for 30-35 minutes, or until the eggs were set and the casserole was golden brown. The casserole turned out great! It was hearty and flavorful, and it was also a great way to use up leftover sausage and vegetables. I've been making this casserole for breakfast ever since, and it's become one of my favorite recipes.

Prep time: 15 | Cook time: 35 | Serves: 6

Ingredients

• 1 pound ground breakfast sausage
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 12 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
3. Add the peppers and onion to the skillet and cook until softened, about 5 minutes.
4. In a large bowl, whisk together the eggs, almond milk, nutritional yeast, oregano, salt, and pepper.
5. Stir in the sausage and vegetable mixture.
6. Pour the mixture into a 9x13 inch baking dish.
7. Bake for 30-35 minutes, or until the eggs are set and the casserole is golden brown.
8. Let cool for a few minutes before serving.

Why It Works

• The ground breakfast sausage provides a hearty and flavorful base for the casserole.
• The bell peppers and onions add sweetness and crunch to the casserole.
• The eggs bind the casserole together and provide protein.
• The almond milk adds moisture to the casserole.
• The nutritional yeast adds a cheesy flavor to the casserole.
• The oregano adds a subtle herbal flavor to the casserole.
• The salt and pepper add flavor to the casserole.