Paleo Vegetable Breakfast Casserole Recipe
Paleo Vegetable Breakfast Casserole Recipe
When I reached the reintroduction phase of AIP, I was so happy to be able to reintroduce eggs successfully!
If you tolerate eggs, then you need to give this recipe a try! Its a super easy recipe that you can prepare ahead of time and have on the ready for breakfast. It features several gut-healthy ingredients, including kale - which is one of the most nutrient-dense foods you can eat!
Are Eggs good for you?
Eggs were given a bad rep for a long time. For years I tried to avoid eating too many eggs because I always read that eggs cause cholesterol.
In this article by Chris Kresser, he debunks this theory in more detail, but if you are asking the question, are too many eggs bad for you? The short answer is no.
Eggs are high in the B-vitamin choline, which plays a vital role in memory and cognition and protects heart health too.
Ingredients
Prep time: 25 minutes
Cook time: 35 minutes
10 Eggs, pasture-raised
1 cup coconut milk
1 tbsp sea salt
3 garlic cloves, minced
1 red onion, diced
2 tbsp fresh parsley
1 tsp onion powder
1 tsp garlic powder
1/4 cup kalamata olives, halved
2 cups sweet potato, grated
2 cups kale, finely chopped (substitute with baby spinach, if you prefer)
Method
Preheat your oven to 170C/350F and grease your baking dish with either ghee or coconut oil.
Whisk the eggs and coconut milk into a large bowl until well combined.
Add all the remaining ingredients into the mixture and combine.
Pour the egg mixture into your greased baking dish.
5. Bake it for 35min or leave it a little longer if you notice that the center isn't quite set yet.
6. Cut into squares and it is ready to enjoy for breakfast.
