Tasty Paleo Breakfast Casserole

Paleo Breakfast Casserole

This savory egg paleo breakfast casserole is the perfect way to start the day. It is jam-packed full of tasty vegetables and crispy bits of bacon.

One thing that I love about casseroles is that you can easily feed a crowd without a huge amount of effort. The standard recipe for this dish will feed about 6-8 people depending on whether you’re feeding big eaters or not.

This casserole is also perfect for anyone who is on a gluten-free diet or just looking for a tasty casserole to cook up for breakfast. It goes well with something light on the side such as a basic green salad. With that said it’s also perfect just by itself.

Paleo Friendly Breakfast Casserole

If you end up with leftovers, then they can be stored in the fridge for a few days. Keep in mind egg doesn’t reheat that great but still makes for quick and easy fulfilling meal for later on. Personally, I would avoid freezing it altogether as it’s likely to go a weird texture and taste once reheated.

If you want to see how to do this tasty, easy breakfast casserole, then be sure to check out the video below. It goes through all the steps to making this delicious paleo friendly breakfast dish.

Paleo Breakfast Casserole Recipe

Prep time
15 Minutes
Cook time
40 Minutes
Total time
55 Minutes


  • 8 eggs
  • 1 & 1/3 cups coconut cream
  • 500g (17 ½ oz.) bacon, diced
  • 2 sweet potatoes, diced
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 garlic clove, crushed
  • Salt & Pepper


  1. First, preheat an oven to 180°C/350°F
  2. In a fry-pan over medium heat, add the bacon. Cook until it starts to crisp up.
  3. Add the sweet potatoes and cook for a further 5 minutes.
  4. Add the onion, red bell pepper, and garlic. Cook for a further 5-10 minutes, making sure the sweet potato is slightly cooked (A knife sticks into it easily but doesn’t mash).
  5. In a greased casserole dish, add the vegetable and bacon mix.
  6. In a bowl, beat together the eggs and coconut cream.
  7. Pour the egg mix over the vegetable & bacon mix.
  8. Place the casserole in the oven and bake for 25-30 minutes or until the egg is thoroughly cooked.
  9. Serve & Enjoy

Recipe Tips

  • You can also do this casserole in a slow cooker or crock pot rather than the oven. I would recommend cooking for about 4 hours on low.
  • The bacon can be replaced with something like pork mince or even sliced sausages. If you’re vegetarian or just feeling like a meatless dish, then something like chickpeas is also a great replacement. You will need to use an oil such as coconut oil to fry in since you won’t have the fat from the bacon.
  • You can swap the coconut cream out for coconut milk if you want to be a bit healthier. However, the egg mix won’t be as rich and creamy.

Nutritional Information

Curious about the nutritional information for this incredibly tasty breakfast casserole then you can find it all below.

The information is an estimate but should be good enough to give you an idea of what to expect from a single serving. Keep in mind this doesn’t include any extras that you may have with it.

Nutrition Facts
Serving Size: 213g (7.51 oz)
Servings Per Recipe: 8
Amount Per Serving
Calories 548 Calories from Fat 360.9
% Daily Value*
Total Fat 40.1g 62%
Saturated Fat 18.4g 92%
Trans Fat 0g
Cholesterol 232mg 77%
Sodium 1516mg 63%
Total Carbohydrate 16.2g 5%
Dietary Fiber 3g 12%
Sugars 3.1g
Protein 30.5g 61%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are a ton of other paleo egg dishes that you should check out! For example, something like the paleo friendly frittata also makes for an amazing breakfast.

I hope you enjoy this paleo breakfast casserole recipe and that it comes out to be just as good as it did for me. If you have a variation, feedback or anything else that you would love to share, then please don’t hesitate to leave a comment below.

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