Paleo Plan

Sausage and Zucchini Breakfast Casserole

Sausage and Zucchini Breakfast Casserole -3

Makes 4 servings

Prep time: 15 minutes

Approximate cooking time: 60 minutes


  • 1-1/4 lb zucchini (about 3 medium), trimmed
  • 4 large cremini or white button mushrooms, halved
  • 1 large yellow onion, peeled and quartered
  • 1 lb ground breakfast sausage
  • ½ tsp. fresh thyme leaves (optional)
  • 2 TB. almond flour
  • 6 large eggs, beaten
  • ½ tsp. granulated garlic
  • 1 tsp. sea salt
  • 1/4 tsp. cayenne (optional)


  • Preheat oven to 400 degrees F.
  • 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.
  • Scrape the veggie mixture into the bottom of a 8x8 or 9x9 baking dish and lightly pat down to form an even surface.
  • Crumble the raw sausage on top of the veggies. Sprinkle with fresh thyme and almond flour.
  • 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).
  • Pour egg mixture evenly over sausage and veggies in the baking dish. It should sink to the bottom of the pan.
  • 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.
  • Cool at least 15 minutes. Slice into 4 servings and enjoy warm or cold.


  1. Karen M

    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. Charlie W

    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.

  3. Rachel E

    I tried to go by lbs, but mine ended up really heavy on the zucchini. Maybe you could add a cup amount?

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