I try not to consume eggs regularly. They make me bloat. But that’s because my body is an asshole and is incredibly sensitive. You wouldn’t think my body would be like most of the guys I’ve dated. Kidding. I don’t date assholes. Nor do I really date. I like food more than dating. Food doesn’t have emotions. Nor do I. Therefore, we get alone well. Anyways, have any of you dealt with this issue? With the eggs, not the dudes? Not sure? Look down. Are you bloated? Can you see your goods? Did you consume eggs this morning? That’s how I figured it out. Easy peasy, lemon squeezy.
Now that we’ve talked about my digestive issues, let’s chat about the actual meal. I decided to make this because I really never make breakfast that is worthy of blogging about. I almost always eat leftovers for breakfast so that means I’m usually consuming some kind of random reheated meat and a butt load of fat. So I thought it would be nice to make some breakfast for my roommate (the Laursters) because she’s so awesome. Who doesn’t love cooking for friends? Assholes, that’s who. I fall under the category far too often. Damn.
Paleo Savory Breakfast Casserole
- Yield: 6-9 1x
Ingredients
- 12 eggs, whisked
- 1lb chorizo, cooked and broken into pieces
- 1 sweet potato, shredded
- 1/2 yellow onion, diced
- 2 tablespoons hot sauce (I used Siracha)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Start things off right by preheating your oven to 375 degrees.
- First you’ll want to get your chorizo (or other choice of meat) cooking. So add your chorizo to a hot skillet and let cook until it begins to crumble.
- While the meat is cooking, dice up your onion and shred your sweet potato. I shredded mine by throwing it in a food processor, using the shredding attachment. Genius.
- Now, beat those eggs of yours in a large bowl.
- Add the cooked meat, onion, and sweet potato to the bowl with the whisked eggs. Then add the rest of your ingredients and mix all together.
- Grease an 8×8 baking dish and add your egg mixture to it.
- Cook for 25-30 minutes until the eggs aren’t runny. The middle takes a bit longer so just be patient.
- Let sit for 10+ minutes before consuming.
- Then consume.
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Any idea of the serving size for this? Thanks!
about 4-6
I made these this morning and WOW! Delicious and easy to make. I’m doing the Whole Life Challenge and am almost all the way through it and I am so grateful to have found your page. It made this transition into the Paleo lifestyle largely pain free and sustainable. Thank you!
Have u tried this in a 9×12 pan or cake pan?
yep that should still work! it will just be thinner and may not have to cook as long
Have you ever done this in muffin tins? What about refrigerating overnight and baking in the morning? I have a pot luck tomorrow and I’m thinking what will be the best way.
no but i bet that would probably work great in tins. i haven’t tried refrigerating it overnight though
Can this be made in a muffin tin?
Any adjustments?
haven’t tried!
I’ve made them in muffin tins on a few occasions and they’ve turned out great! No modifications were needed to the original recipe.
My husband and I have been doing paleo for a couple weeks now and we are loving it. Both of us love spicy so I added cayenne and extra hot sauce. Also, added bacon. I made all the meat and prepped the veggies and eggs the night before so all I had to do was preheat and get ingredients in a pan in the morning. I kind of made it an ” egg-loaf” by slicing it like meatloaf and pouring salsa across the top along with slices of avocado. We both loved it! Please keep the recipes coming!
Delicious!
I was too lazy to shred a sweet potato so I pan fried some frozen butternut squash – it pretty much carmelizes and is so easy to add to the casserole and is delish!
Thanks so much for all your recipes! You’ve made it easier to eat healthier and not feel deprived at all.
Do you think it’s possible to make ahead of time and freeze it?
yep
Hi Juli! Made this for a work breakfast today and it was so yummy!! I added red and green bell peppers like many suggested and baked it in a 9×13 dish to serve more people. It was devoured in no time.
Love your blog and all the delicous recipes 🙂
I made this yesterday, it was a hit with our family. I added chopped mushrooms, onions, garlic & peppers. I remember making a breakfast casseroles in the 90’s using frozen shredded hashbrowns, it’s nice having an healthier option for my family 🙂