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prep time
25 min
cook time
30 min
ready time
55 min
Best Paleo Breakfast Casserole
Our Best Paleo Breakfast Casserole is the perfect all-in-one meal prep recipe. It is easy to make and super delicious. Each portion can be cut into squares and placed into individual meal prep containers or microwaved quickly for breakfast. This recipe is packed with protein, healthy fats, and fiber from spinach and tomatoes, adding delicious flavor. Ground turkey is fried in lard to add more fat and flavor to the overall dish. The turkey is seasoned with Herbs de Provence to give the meat a sausage-like flavor. The cooked meat is layered with fried onions, mushrooms, cherry tomatoes, and spinach, and deglazed with balsamic vinegar. Once all the ingredients are in the casserole dish, scrambled eggs are poured on top of them and baked until the casserole is nicely browned.
Can I use other fats to saute?
Yes, if you follow a Paleo-style diet, feel free to use tallow, duck fat, ghee, or coconut oil. Each one will add a hint of flavor, so choose your favorite one.
Why is water added to the eggs?
Water is added to the scrambled eggs to make them lighter and fluffier, which gives them an excellent eating quality and texture.
What are the best eggs to use?
The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs.
Serving suggestions
To make the ultimate pairing, serve this with other Keto Paleo recipes like our Paleo Pumpkin Coconut Macaroons, which are super creamy and sweet!
https://www.carbmanager.com/recipe-detail/ug:20fd069a-27bc-4993-3be9-66040d9ba316/paleo-pumpkin-coconut-macaroons
Net Carbs
1.7 g
Fiber
0.5 g
Total Carbs
2.3 g
Protein
19.6 g
Fats
14.1 g
216 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lard
1 tbsp
Turkey Ground 93% Lean 7% Fat Raw
1.25 lb
Salt, sea salt
1 tsp
Herbs De Provence
1 tsp
Lard
1 tbsp
Onion
0.25 cup, chopped
Mushrooms
5 oz
Salt, sea salt
1 tsp
Water
1 tbsp
Tomato
0.67 cup, chopped
Baby spinach
2 oz
Balsamic vinegar
0.5 tsp
Raw egg
10 large
Water
1 tbsp
Salt, sea salt
1 tsp
Recipe Steps
steps 6
55 min
Step 1
Preheat the oven to 350 F (180 C). Heat a 12” nonstick skillet over medium-high heat. I like to use a 12” blue steel pan. Melt in the lard once the pan is hot and swirl the pan. Add in the ground turkey and break up the meat with a spoon. Add in 1 teaspoon of sea salt and the Herbs de Provence.Step 2
Continue stirring and cooking the meat until it is fully cooked through. Pour the meat into a 9” x 13” casserole dish that has been sprayed with an avocado oil cooking spray or other oil.Step 3
In the same pan, add in the onions and mushrooms. Cook for 30 seconds, then add in ¼ tsp sea salt. Stir well. Add one tablespoon of water to deglaze the pan slightly and give the mushrooms some moisture.Step 4
Then add in cherry tomatoes that have been sliced in half and the baby spinach. Add in ½ teaspoon of balsamic vinegar. Stir well. Pour this mixture on top of the ground turkey in the casserole dish.Step 5
In a large mixing bowl, crack in the eggs and whisk them. Then add in 1 cup of water and whisk well to combine it. Add in ½ teaspoon of sea salt and whisk again.Step 6
Pour this mixture over the casserole. Bake for 30 minutes or until the casserole is puffed in the center and browned nicely on top. Cut into 9 squares.
Comments
hashik 2 years ago
Is it 1 cup of water or 1 tb to be put in the eggs?
MirthfulKetone249061 2 years ago
I just tried the recipe with a cup of water and it's still wet in the center after 30 mins @ 350F. Update: after 10 extra mins in the oven, it cooked well. The cup of water made it fluffy.