I seem to be on a bit of a breakfast kick lately. First pancakes, now a breakfast casserole! You may have heard me tell the story about how when I first started my autoimmune protocol journey I was eating a lot of meat for breakfast. Stews, steak, stoups, sausage patties etc.
Jump to RecipeSometimes I would miss eating my old breakfast favourites (cereal, waffles, etc.) so much that I would actually cry as I tried to eat my AIP breakfast. It may sound sad, but I have come a long way since then! I now realize that I don’t have to eat meat for breakfast everyday, but also that I can be creative with my breakfast ideas and include meat in a more breakfast like way.
When I was a kid my mom made some pretty great breakfast casseroles. She always made one that had hash browns, mushroom soup, breakfast sausages, eggs and was topped with cheddar cheese. This was the inspiration for this recipe, minus the eggs! The great thing about this casserole is that it can be eaten for lunch or dinner as well. I recommend making it the night before if you plan to have it for breakfast.
The AIP cheese I used in this recipe can be found here
Happy Cooking, I’d love to hear if you try this recipe!
XO Meagen Ashley
*This recipe has been shared on the Paleo Aip Recipe Roundtable
AIP Breakfast Casserole
Ingredients
Pork sausage
- 1 pound lean ground pork
- 1/2 tsp sage and salt for each spice
- 1/8 tsp ginger, mace, and thyme for each spice
Sweet potatoes (sautéed in bacon grease)
- 2 pounds shredded sweet potatoes Jersey or Hannah variety
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp thyme
Mushroom Sauce
- 8 ounces sliced mushrooms
- 1 cup bone broth pork or chicken
- 1/4 cup coconut milk
- 1/4 tsp salt
- 2 tbsp nutritional yeast
Topping
- 1.5 cups AIP Parmesan Cheese Recipe from Zesty Paleo
- 3-4 slices AIP Bacon, crumbled
- 1 tsp lard of choice for greasing glass pan
Instructions
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Brown ground pork on medium high heat with spices (sage, salt, ginger, thyme, mace) until no longer pink. Set aside.
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Cook bacon in the same pan over medium heat. Remove bacon when crispy and set aside. Save the bacon grease in the pan. Grease a 3 quart glass pan with a lard of your choice ( I used avocado oil).
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Peel and shred the sweet potatoes. Season with salt, garlic powder, onion powder, and thyme. Saute on medium heat in the pan with the bacon grease for 8-10 minutes. You want the sweet potatoes to crisp up slightly so only stir them every 1-2 minutes. Watching closely so that they don’t burn.
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Pour sweet potatoes into greased glass pan. Add the ground pork on top and mix together.
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Put sliced mushrooms into a pan with 1 cup of bone broth. Bring to a boil and simmer for 3-5 minutes until tender. Remove from heat and stir in the coconut milk and add the salt.
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Pour mushroom sauce into a blender and add in the nutritional yeast. Blend until smooth. If the sauce is too thick, add more bone broth.
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Pour mushroom sauce on top of the hash browns and pork mixture. Spread the sauce evenly with the back of a spoon. Bake at 350 degrees for 15 minutes.
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Finely shred the AIP cheese and crumble the bacon. Remove casserole from the oven and top with the shredded cheese, then crumble the bacon on top. Put back in the oven and broil on high for 2-3 minutes.
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Remove from the oven and let sit for 5 minutes before serving.
Recipe Notes
Keep it stored in a glass dish in the fridge for 3 days or freeze for up to 6 months.
I like your post very much!I read your blog very often and
you’re always comming out with some great stuff!I shared this on my Facebook and my followers
loved!Keep up the good work!
Thanks so much! 🙂
Perhaps the best thing about a breakfast casserole is the leftovers, and I love leftovers!
Awesome Site. Very much enjoyed reading.
Thank you!
This is one of my favorite aip websites and recipe developer! This breakfast casserole is one of my go-to’s! Great for batch cooking and freezing!
Thanks so much, Lonna! You are one of my favorite people. So glad you enjoy this!
Is there a substitute for the mushrooms? Or how would it taste leaving them out?
You can just leave them out!
Hi there Sara,
Sorry for my delayed reply! You could simply omit them or substitute another veggie that you like. I think zucchini or summer squash would work well. I hope you enjoy it!
Hello, how would you recommend reheating this if I’m cooking in advance? Thanks!
Hey there, Sas!
You can allow your cooked casserole to cool, then store it in the fridge overnight. Then in the morning you can just reheat individual pieces.
Or if you prepared then chilled the casserole (without cooking it), you can later cook it by placing the dish in a cold oven (to prevent the cold glassware from cracking if it gets shocked instantly with heat). Then turn the oven on to about 350. The casserole should warm through in about 45 to 55 minutes.
I hope this helps! Let me know how it turned out for you! 🙂
xo,
Meagen