Easy Breakfast Casserole – Gluten Free, Paleo and Real!

Breakfast is the most important meal of the day, so make it count with a hearty, nutritious breakfast that’s full of protein, like this breakfast casserole dish, made with real food and eggs! Here’s the best part – make a large batch at the beginning of the week, and just reheat each day for a quick breakfast that’s still real and nutritious.

Real and Easy Breakfast Casserole Recipe

Mmmm…breakfast.  My favorite meal of the day. But how often do we really have time to prepare a hearty breakfast? Not often enough! Most of us are busy in the mornings and whipping up a breakfast buffet from scratch is the last thing for which we have time. I save that for lazy weekends and special holidays.

Today I’m sharing one of my favorite breakfast casseroles that you can prepare ahead and just heat and eat in the mornings. I love making a breakfast casserole for my family on a weekly basis, switching up the added veggies to keep it interesting. I am a stay at home mom and love having something simple to reheat (less dishes). I also pack my husband breakfast each day and he ends up the envy of the office once this hits the microwave. Having a healthy and hearty breakfast readily available helps you make healthy choices in the morning and throughout the rest of the day!

Don’t worry, it’s super simple.  It’s also grain, gluten, soy free and paleo friendly!

simple and healthy make ahead breakfast casserole. save time in the morning with this grain free hearty breakfast.

Make Ahead Breakfast Casserole Recipe

Make Ahead Breakfast Casserole
Recipe Type: Breakfast
Cuisine: American
Author: Julie Quates – My Merry Messy Life
Prep time:
Cook time:
Total time:
Serves: 6
This hearty, real and delicious breakfast casserole will take only 10 minutes to make. To make your mornings even easier, make a large batch at the beginning of the week and have your family eat off of it all week long!
  • 1 pound (bag) of frozen hashbrowns
  • 6 eggs whisked
  • 1 pound ground breakfast sausage
  • 1 zucchini grated (squeeze out the excess water in a cheesecloth or kitchen towel)
  • 1/2 onion diced
  • 1/2 can full fat [url href=”http://amzn.to/1jtKiuK” target=”_blank”]coconut milk[/url]
  • 1 cup grated cheese (omit if dairy free)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 drops lemon essential oil (for a burst of flavor!) ([url href=”http://mymerrymessylife.com/essential-oils-2″ target=”_blank”]where to buy[/url])
  • Optional garnish: 1 cup potato chips crushed (fun activity for the kids!)
  1. Preheat oven to 350 degrees.
  2. Grease a [url href=”http://amzn.to/1hBGuXb” target=”_blank”]9×13 baking dish[/url] (I like to use coconut oil)
  3. In a large bowl mix all of the ingredients above, except the crushed potato chips
  4. Spread the mixture evenly into the baking dish
  5. Top with the crushed potato chips
  6. Bake for about 30-40 minutes until bubbling
  7. Enjoy!
This recipe is great for freezing. You can freeze the mixture flat in a ziploc then thaw, place in baking dish and heat. You may also cook the casserole, cool then freeze. Make two at once for double the time saving!



About Julie Quates

Julie is a naturally minded momma to a sweet one year old boy. She discovered Paleo in 2012 and used real food to conquer several health challenges. Julie shares her passion for sustainability, homesteading, gentle parenting and natural motherhood on Instagram and Facebook .


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