Feed a crowd with this low hassle breakfast casserole packed with hearty beef and veggies!
A healthy prep-ahead breakfast is always a welcome addition to a busy morning routine, and this savory casserole fits the bill. With high-protein beef, nutritious veggies, and savory herbs and spices, this is one ready-to-go breakfast that’ll keep you full for hours.
It’s easy to create a breakfast sausage that’s every bit as tasty as the store-bought stuff. Simply season grass-fed beef with sage, pepper, and sea salt for the same flavor, or you can even use pastured pork with a drizzle of maple syrup.
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The casserole base is made with lightly sweet parsnips, which look just like shredded hash browns when grated. Tip: Parsnips can be used as a fiber-rich substitute to traditional potatoes in many recipes, including these paleo-friendly French fries. You can also use sweet potato or even grated cauliflower in place of parsnips if you prefer.
Diced bell peppers work great in this recipe, but broccoli, diced onion, or asparagus would work just as well. Finally, eggs mixed with nutritional yeast and almond milk create a cheesy mixture that binds the whole casserole together as it bakes.
To get started, cook the ground beef with sage, sea salt, and black pepper in a medium skillet for three minutes. Stir in bell peppers and cook for an additional five minutes. Don’t worry if the meat and veggies done look done yet – they will finish cooking in the oven. Meanwhile, whisk together the eggs, almond milk, and nutritional yeast.
Layer the grated parsnips along the bottom of a casserole dish to create the hash brown base, then top with the ground beef and pour the egg mixture evenly over the top. Bake in the oven for 45-50 minutes or until eggs are completely set. Cool five minutes before slicing into squares. Serve warm and enjoy!
Easy, Meaty Breakfast Casserole Recipe
5 mins
Easy, Meaty Breakfast Casserole Recipe
Jennafer AshleyTools
- 8x11' casserole dish
- Medium skillet
- Medium mixing bowl
Ingredients
- 1 lb ground beef
- 1 t dried sage
- 1/2 t sea salt
- 1/4 t black pepper
- 1 cup bell pepper, diced
- 8 large pasture-raised eggs
- 1/3 cup almond milk
- 1/4 cup nutritional yeast
- 1/2 lb. parsnips, grated using a box grater
- Ghee for greasing
Instructions
- Preheat oven to 350°F and lightly grease a casserole dish with ghee.
- In a skillet over medium heat, add ground beef and break it into crumbles using a spatula. Cook for three minutes.
- Stir in sage, sea salt, and black pepper. Add the diced bell pepper and cook an additional five minutes. Remove from heat.
- In a mixing bowl, whisk together eggs, almond milk, and nutritional yeast.
- Spread the shredded parsnips evenly across the bottom of the casserole dish. Top with beef mixture, then pour the egg mixture evenly over top.
- Bake for 45 - 50 minutes, or until eggs are set.
- Serve warm and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Coarse sea salt (AztecSeaSalt)
Black pepper (Frontier)
Nutritional yeast (NOW Foods)
Ghee (Pure Indian Foods)
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