Sausage and Zucchini Breakfast Casserole

This quick and easy Paleo dish takes a classic combination of sausage, mushrooms and thyme and adds eggs and zucchini to make a filling and delicious breakfast casserole. We recommend assembling the casserole the night before, and then baking it in the morning – it will save you a ton of time and you will have a piping hot breakfast to start off your day right!

If you enjoyed this Sausage and Zucchini Breakfast Casserole recipe, try our
Creamy Chicken and Broccoli Casserole recipe next time.  For even more Paleo casserole recipes and other scrumptious FREE Paleo recipes, visit the PaleoPlan recipe home page.

 

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Sausage and Zucchini Breakfast Casserole

Servings 4

Total Time: 75 minutes

Cook Time: 75 minutes

Nutrition Information

calories 471

carbohydrate 11g

protein 41g

fat 30g

Ingredients

  • 3 medium zucchini trimmed
  • 4 large mushroom(s), white button or cremini halved
  • 1 large onion(s), yellow peeled and quartered
  • 1 pound(s) sausage, ground breakfast
  • 1/2 tablespoon(s) thyme, fresh (optional)
  • 2 tablespoon(s) almond flour
  • 6 large egg(s)
  • 1/2 teaspoon(s) garlic, granulated
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) cayenne pepper (optional)

Instructions

  1. Preheat oven to 400 F.
  2. Place a grater blade on a medium or large food processor (or just use a box grater to shred the veggies by hand). Grate the zucchini, mushrooms and onion. With a paper towel, squeeze excess moisture out of the zucchini.
  3. Scrape the veggie mixture into the bottom of a 8x8 or 9x9 baking dish and lightly pat down to form an even surface.
  4. Crumble the raw sausage on top of the veggies. Sprinkle with fresh thyme and almond flour.
  5. In a medium mixing bowl, combine eggs, granulated garlic, sea salt, and cayenne (optional) and whisk until eggs are a pale yellow (about 30 seconds).
  6. Pour egg mixture evenly over sausage and veggies in the baking dish. It should sink to the bottom of the pan.
  7. Place in oven and bake for 45 to 55 minutes, or until browned on top and cooked through. There will be some residual water from the vegetables.
  8. Cool at least 15 minutes. Slice into 4 servings and enjoy warm or cold.

Comments

  1. This was yummy. I pre-made this and we ate it cold. I think I’d prefer it warmed up but I’ll be sure to make it again to find out.

  2. This sounds good but seems like a lot of grease from the sausage. I’ve just joined and haven’t had time to try any recipes yet but looking forward to trying some of these.

    1. Annie — Yes, you can replace the sausage with ground turkey. However, you will want to season the turkey with sea salt and black pepper, or use a bit of sage, rosemary and granulated garlic to better imitate the seasoned sausage.

  3. Yummy recipe! However, it should be noted in there somewhere that the sucks should be drained after shredding. Too much water in the bottom of my pan.

  4. I think I’ll precook the veggies first next time to avoid the ‘residual water’. I will also add about 1/2 tsp of white pepper for some added flavour. It’s very yumy and filling tho

  5. 9×9 pan seemed really small for all of the ingredients. I am cooking it in a 9X13…. I hope I do not regret it.

    Also … I am new to Paleo. one of the suggestions I have is suggest brands for certain ingredients. I am having a hard time finding sausage without some refined sugars and other random ingredients… Whole Food trip today though…hope I have better luck.

    Whoo hoo! first day paleo plan!

  6. After the zucchini is shredded, place it in a colander and press on it with a cloth or paper towel until most of the moisture is out. There is also the sweating method. Sprinkle salt on the zucchini and let it sit for a half hour. The casserole will be firmer, stay together and not have nasty residual water.

    1. Hi Misty – You could try using broccoli instead of zucchini, but I would recommend pulsing florets in the food processor a bit before adding it to the recipe. This will allow the cook time to remain the same.

  7. a whole onion was a lot, in my opinion (too onion-y)… I think I might use 1/2 an onion or shallots next time. This was a very easy recipe though

  8. I cut up the zucchini, onions & mushrooms the night before & put them on paper towels to let the water drain out. Also, I used half the sausage. It was really good, and I will do it the same way next time.

    1. Hi Christina!
      I’m not a fan of mushrooms either. :) I’ve made this recipe using diced broccoli (or cauliflower), about a half cup or more, and it worked out great! Let us know how it turns out if you try it!

      In good health,
      Kinsey, Paleo Plan

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