So, I know I’ve shared a lot about the AIP (autoimmune protocol) diet here on the blog, since my journey with it began in July. And for the most part, I can’t complain. While it IS difficult to resist making many decadent chocolate recipes (especially during Valentine’s week), I have not felt deprived on this diet.
One thing I will say, though, is that the most difficult foods to replace on AIP are breakfast foods. I’ve totally abandoned my normal breakfast routine, which heavily relied on fruit, sweet granola, and nut butters. Instead, I’m opting for savory butternut squash breakfast soup, Instant Pot Bone Broth, and my Turkey Apple Breakfast Hash. And while I’ve been pretty content with my new breakfast lot, these items just didn’t seem quite right to serve my entire family on special occasions – one being Christmas morning! Oh, how I missed the ease and versatility of the humble egg!
This Egg-Free Breakfast Casserole recipe was created after I searched for something to take the place of our usual savory egg casserole brunch dish…and came up short. So, I set out to make my own version: A hearty recipe that could serve many, be made ahead, and would make us forget all about eggs! I’m pleased to tell you that the results were even better than expected! My Egg-Free Breakfast Casserole, packed with veggies, ground pork, and bone broth, received rave reviews from my family – even from the less adventurous eaters among us! 🙂 I think you’re going to like it, too!
Who would’ve thought spaghetti squash could be such a tasty egg replacement?!
I certainly wouldn’t have put my money on it! Yet, the spaghetti squash’s neutral flavor goes with just about any combination of herbs, spices, veggies, and meat. It also is slightly starchy, so it helps absorb some of the juices and broth as the casserole bakes. And, much like egg casserole, it can be made well in advance and simply reheated in the oven before serving.
Not only is this Egg-Free Breakfast Casserole fit for a special occasion brunch, but it’s something you could make for yourself and eat all week long! One of the best tips I have for living on an AIP or even Paleo diet is batch cooking. This involves cooking a LOT of food at one time and portioning it out throughout the week. This casserole would easily yield 8 generous servings. Breakfast (or lunch or dinner!) for the week – and then some!
Oh, and did I mention that it’s super healthy? I might be stating the obvious, but this Egg-Free Breakfast Casserole is MOSTLY vegetables! There’s just a pound of ground pork (or whatever meat you want) and the rest is comprised of spaghetti squash, mushrooms, spinach, zucchini, carrots, celery, onions, and fresh herbs. If you leave the meat out, this could also be a vegan dish, since it’s totally dairy-free!
To make this veggie-packed casserole, you’ll need to begin with prepping a bunch of veggies! To save time, I recommend roasting and shredding the spaghetti squash ahead and just keeping it in the fridge until you make the casserole. In this recipe, I just roast my spaghetti squash in the oven. But if you’re short on time, follow these instructions from Nom Nom Paleo to cook them quickly in the Instant Pot
The rest of the dish can be made quickly and easily on the stove. You’ll want to get two large skillets going to hold all of your colorful veggies. In one skillet, I recommend cooking the onions, celery, and carrots (also known as “mirepoix”). After they sauté briefly, add the ground pork to that skillet. To the other skillet, sauté your mushrooms and zucchini.
Add in your frozen spinach (microwaved and drained) to the mushrooms and zucchini. Once all the glorious vegetables are cooked and the pork is browned, combine everything together and season it to your liking. Then, transfer the meat and veggies to a large greased casserole dish and stir in the pre-cooked spaghetti squash.
The last step is to pour in some bone broth so that the casserole doesn’t dry out in the oven. And then, it’s ready to bake in a 375 degree oven for about 40 minutes. You’ll know it’s done when most of liquid has evaporated and the casserole is hot and bubbly.
Allow your Egg-Free Breakfast Casserole to cool before cutting into. In fact, it sets best when it’s been made ahead, chilled, and reheated. Either way, it will taste herby, savory, and delicious!
Serve this casserole as a standalone dish with a hot cup of tea or coffee. Or, offer it alongside some fresh fruit and a couple of my Easy Paleo Drop Biscuits slathered with ghee or unsweetened apple butter for a hearty breakfast or brunch!
Whether you’re on an AIP diet, have an egg intolerance, or just want to try something outside the box for breakfast, this Egg-Free Breakfast Casserole is just the dish for you! And, like many of my recipes, it’s versatile! Try this with your favorite meat, veggie, and herb combinations!
Definitely consider my AIP and Paleo Egg-Free Breakfast Casserole for the many special occasions that are coming soon this spring and summer! Make it a part of your Easter, Mother’s Day, or Father’s Day brunch menu as a crowd-pleasing egg-free option! Happy Eating!
- 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
- 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.)
- Microwave frozen spinach, drain excess liquid, set aside.
- 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.
- Meanwhile, in a second skillet, heat remaining coconut oil and sauté the mushrooms and zucchini until softened, about 8 minutes. Stir in cooked spinach.
- Combine contents of both skillets together. Taste and season with extra salt or herbs, if desired.
- 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.
- Bake in a 375 degree oven for 40-45 minutes, or until bubbly. Allow to cool before cutting.
~Feel free to substitute in your favorite veggies or meat/sausage/bacon!
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This looks great! I have an egg allergy and struggle with breakfast. Have you ever tried freezing this? I would love to make one and then defrost individual servings for breakfast, but not sure how the spaghetti squash would hold up.
Thank you so much, Kristin! I haven’t tried freezing this, so I’m not exactly sure how it would defrost. Your best bet would be to freeze the individual servings, like you said. It might be more watery in texture after being frozen, but I can’t imagine it would taste much different! If you try freezing it, let me know how it turns out! I’m sure others would be interested, too! 🙂
Thanks Joanna! I will try it soon and let you know how it goes with the freezing.
I have kids and I food processed the veggies so they were smaller. It worked well!
That’s a great idea! Thanks for sharing! 🙂
Do you drain the sausage after it cooks? I’m worried about all the grease taking over the dish
I didn’t, but I also just used regular ground pork and there wasn’t too much extra grease in the pan. If you’re concerned about it, I don’t see any problem with draining it first. Hope it turns out well for you!
I ended up draining some off. I made it tonight and will have it for breakfast tomorrow. I can’t wait!
Awesome! Enjoy!!
Thanks for a great recipe! I’ve made this at least 5 times now. It’s been well received by my family and others without dietary restrictions. It also freezes fairly well in individual portions.
You’re so welcome, Lisa! I’m thrilled to hear it’s been a hit with your family and friends! And great to know it can freeze well, too! Thank you for sharing! 😃
Hi, I was wondering if you have an idea of the calorie count on this?
Hi Leeta, I don’t count calories, personally, so I’m really not sure. You might be able to plug in the ingredients to an online calorie counter and good estimate. Sorry I couldn’t be of more help!
Thanks! I love the recipe! I took it on a retreat and it was a hit!
Wonderful!! I’m thrilled to hear that! 😊
This looks soo good 🙂 Can I use fresh Spinach? I dont have frozen spinach on hand.
Thanks, Ana! Sure, I don’t see why not! You could cook some fresh spinach separately and stir it in before baking the casserole. Just drain any extra liquid before adding it in. Enjoy!
Hi,
Making this today and had a question….the recipe says bone broth and or coconut milk? Does that mean 1 l/2 c. each if you use both or do you mean total? What has the best flavor and what do you use?
Hi Vicky,
It’s 1.5 cups of liquid total. So you could use all bone broth, all coconut milk, or some of each. I usually use all bone broth since I keep it on hand, but I’ve made it both ways and have also used some of each and I think you really can’t go wrong with whatever you use. I wrote the recipe that way since some people have a hard time finding or making bone broth and need an alternative. Hope it turns out well for you whatever way you make it!
We had this for breakfast and it was very good.
Thank you!!
Wonderful! So glad you enjoyed it! 🙂
This is SO good! This is my new go to!!
Abi, thank you!! So glad you enjoyed it! 🥰
Has anyone substituted turkey sausage? Thanks
I personally haven’t, but I think that would be a delicious substitute! 😉
Anything I can replace the spaghetti squash with? Cant find any locally in my Country. Would zucchini work? Would ideally want to make this low on starch
Hi Angie,
I’ve never made it with anything other than spaghetti squash, but you could try zucchini noodles – just be sure to get out as much excess moisture as possible. Another option might be spiralized or shredded sweet potato. Hope you have success with whatever you try!
If making ahead what are the oven reheating recommendations?
Hi Brittnee,
I’d go with a lower oven temp, like 325 or 350 degrees, and reheat for 20-25 minutes or until it’s warmed up. Or if you need to keep it warm longer, just do your lowest oven temperature setting and let it sit in the oven until ready to serve. Enjoy!
What is the calorie content, macros for this?
Hi Keyonna,
I don’t count calories or macros, sorry! You could try entering the ingredients in a nutrition calculator online and get an estimate that way.
I am so thankful for your time, recipes and dedication to helping others on the AIP diet. The only thing that is shocking is most of your recipes use a microwave at some point. Not only does a microwave kill any goodness in your food it also harms the electromagnetic fields in your home and body.
Hi Kimberly,
My pleasure, I’m happy to be a resource for those with special diets.
In response to your comment, let me clarify that I rarely, if ever, actually “cook” items in the microwave- I use mine for quick reheating of leftovers or occasionally defrosting frozen foods. So rest assured, I’m still getting plenty of nutrients out of my food and I have the blood tests to prove it! 🙂
I don’t promote microwave cooking and I use my own very minimally. I understand that some people are very sensitive to EMFs and choose not to use a microwave, but I’m also writing recipes for people who have no problem with microwave use and need quicker alternatives. With a recipe like this, if you’re against microwaves, you can easily cook the spinach on the stove. But to save time, I defrost the spinach in the microwave. That is totally optional and the rest of the dish is cooked using stove and oven methods.
I’ve learned that with health journeys, the motto “to each his/her own” is key. We should use or not use and eat or not eat what we need to heal, but also be understanding and respectful of each person’s individual needs, even if they differ from our own.
Anyway, thanks for your concern and all the best to you in your health journey.
This is absolutely fabulous! I could eat it for every meal, it is THAT good!
Aw, thanks for the love, Melissa! I’m thrilled you enjoyed it so much! 🥰
I have not made this recipe yet, but I will make it this weekend because it looks yummy and AIP. I am “rebuilding” my recipes with more AIP and diabetic friendly ingredients. If I was planning to make this with salmon, I know I would substitute the fresh herbs with dill and perhaps parsley. I probably would not use as much celery, and I’d leave out the cinnamon and thyme, and I might use some lemon juice or lemon zest instead of cinnamon and thyme. Can you think of any other adjustments to make it yummy using salmon? Thank you for your hard work AND for sharing it with all of us!!
Hi Robin! I love your idea of using salmon! And your adjustments covered all the ideas I would have suggested, to be honest! Can’t go wrong with dill, parsley, and lemon! I hope it turns out well and you enjoy it! 😘
I made this for a brunch potluck. I thought there might be a couple other people who were egg-free and dairy-free, and I wanted an option that I could eat! So many women asked for the recipe! Sent them all this link. Thank you for a brunch option! Making tonight for the same group- but I accidentally doubled the liquid. Hoping it turns out okay.
Aw, thank you for sharing, Carmel! So happy to hear it was a hit! If it seems too watered down with the extra liquid, you could try to pour some of it out of the casserole dish. It might be more like a brunch porridge, but the flavors should still be good!
I made this for a potluck and got many complements! It is so yummy! I’m going to be making it again for sure. Thanks!
Wonderful, Sarah! It makes me so happy to hear that! Thanks for sharing!
I finally got around to making this and my family loved it. We ate it straight out of the oven, so it did not have the chance to set and was a little watery, but it was delicious and I am happy to have a brunch casserole that I can serve and eat!
That’s great, Cathy! Thanks for sharing! So glad you enjoyed it!
I’ve made this once before. It’s so good that I’m making it again today, on Christmas!
That’s wonderful, Karen! Enjoy and Merry Christmas! 🎄
Hi Joanna! I’ve just started AIP to try to get to the bottom of some health issues and came across your recipes. I was sort of dreading an eggless diet! Mostly because I live in very cold Colorado, and I feel that I need that ‘hot’ breakfast to get me started. I’m going to give your casserole a try and see where it leads. Seems to be extremely flexible for ingredients on hand, which I love. Thank you for sharing:)
I wish you all the best on your health journey, Sherry! AIP is a bit of an adjustment but once you have some reliable recipes, it really isn’t bad! Hope you enjoy this one! And I recommend my Turkey Apple Breakfast Hash for another egg-free option, too! 🙂
I made this casserole yesterday and it is delicious!!! I had it for lunch, dinner and again for breakfast!! This will be on regular rotation in my house from now on. It is packed with veggies and so easy to grab for any meal.
Wonderful, Christine! Thanks for sharing and I’m so glad you enjoyed it! 🙂