Egg-Free Breakfast Casserole (AIP, Paleo)
 
 
Created by:
Serves: 8
Ingredients
  • 2 small or 1 large spaghetti squash
  • 2 tablespoons coconut oil, divided
  • 1- 10-oz pack of frozen spinach
  • 1 large onion, chopped
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 lb ground pork
  • 2- 8-oz packs mushrooms, sliced
  • 1 large zucchini, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1½ teaspoons dried thyme
  • 1½ teaspoons cinnamon
  • 1 teaspoon onion powder
  • 1½ teaspoons sea salt
  • 1½ cups bone broth and/or coconut milk
Instructions
  1. Cut spaghetti squash in half, scoop out seeds, and roast, cut side down on a lined baking sheet for 45-50 minutes in a 400 degree oven. Shred the inside with a fork. Set aside. (You can do this well in advance to save time.)
  2. Microwave frozen spinach, drain excess liquid, set aside.
  3. In a large skillet, heat 1 tablespoon of coconut oil and sauté onion, carrots, and celery for 4-5 minutes. Add in ground pork and cook until browned throughout. Stir in fresh herbs, spices, and salt.
  4. Meanwhile, in a second skillet, heat remaining coconut oil and sauté the mushrooms and zucchini until softened, about 8 minutes. Stir in cooked spinach.
  5. Combine contents of both skillets together. Taste and season with extra salt or herbs, if desired.
  6. Pour mixture into a greased 9x13'' baking dish. Stir in the spaghetti squash to mix evenly. Finally, pour bone broth and/or coconut milk evenly over the top.
  7. Bake in a 375 degree oven for 40-45 minutes, or until bubbly. Allow to cool before cutting.
Notes
~This is actually even BETTER if you make it a day ahead and just reheat in a warm oven, or cut pieces and microwave them. It will set overnight in the fridge and cut really well - like an egg casserole!


~Feel free to substitute in your favorite veggies or meat/sausage/bacon!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/egg-free-breakfast-casserole/