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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