May 30, 2015

Whole30 Potato Breakfast Casserole

We are on day 18 of our Whole30 journey and now that we're passed the "Omg.. why did we do this to ourselves?!?" stage.. this is really becoming EASY and something we want to continue passed our 30 days.

Especially when we find super amazing recipes like this that we can still enjoy and they are SO good!

Whole30 has added potatoes to the list of foods that you CAN have but you can choose what you want to use here! Either sweet potatoes or red potatoes.. both would be great!

This made enough to feed six, so if it's just for you, or you + 1, you'll have tons for leftovers throughout the week, which is also great! Meal planning for the win!

1lb ground pork (or meat of your choice)
1 tsp garlic powder
1 tsp kosher salt
1.5 tsp Italian seasoning
pinch red pepper flakes
black pepper

Everything else:
4 cups peeled and cubed red potatoes or sweet potatoes
1 onion, diced
1 bell pepper, diced
8 eggs (organic/cage free)
1/2 cup unsweetened almond milk (or sub coconut milk)
Kosher salt and cracked black pepper

1. Preheat oven to 350*
2. Chop potatoes and add them to a skillet with healthy fat (coconut oil or EVOO) and salt and pepper. Cook until fork tender.
3. In a skillet combine all the sausage ingredients. Cook until almost done. Add diced onion and took until translucent. Drain excess oil.
4. In a bowl, whisk together almond milk and eggs and season with salt and pepper.
5. Spread the fork tender potatoes onto the bottom of a 9x13" pan. Top potatoes with sausage mixture. Add raw, diced bell peppers on top. Pour egg mixture over the top.
6. Bake in the preheated oven for 40-45 minutes or until the eggs are no longer runny.
7. Enjoy a yummy breakfast with lots of leftovers!

Click here for the printable recipe ---> Paleo/Whole30 Breakfast Casserole

Let me know what you think in the comments below! This is a new family favorite here :)

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