This Paleo Whole30 Sausage Zucchini Breakfast Casserole is flavorful and filling. A delicious meal that is gluten free, dairy free, low carb, and low FODMAP.
Breakfast casseroles are my favorite and I eat them every day (Paleo Whole30 Spaghetti Squash Breakfast Bake is my favorite). This one is definitely being added to the top of my list and I'll be making it again for sure. The sausage adds so much flavor and the tomatoes on top add great freshness. The zucchini doesn't add much flavor, but it bulks it up a little.
Perfect Texture
This egg bake isn't too watery at all. Sometimes using zucchini can make the recipe too wet, but using coconut flour helps absorb the extra moisture. This was easy to slice and reheat with no texture issues.
Low FODMAP
This is pretty easy to keep low FODMAP. Zucchini and tomatoes are both allowed, coconut flour is limit, but it's just a small amount. The only thing you need to make sure to do is make your own Italian Sausage. I have a homemade version that is so simple and delicious. I used ground turkey for it and added the spices. My recipe makes 2 pounds, so you can do that and freeze the extra pound or half the spices and use 1 pound. If you don't need it low FODMAP then feel free to use a store bought version.
This comes together super quick. Brown the sausage while you shred the zucchini and slice the tomatoes. Then mix everything tougher, pout into a pan, top with tomatoes and bake. It does take around 50 minutes to bake, but that's all hands off. Then you have breakfast for the week, ready to go. I will mention that parchment paper is the best. Eggs tend to stick bad to pans which is why I also line them with parchment first.
I think you will love this Paleo Whole30 Sausage Zucchini Breakfast Casserole that is easy and tasty. It's definitely family friendly and great for meal prep.
Here are some more breakfast recipes: Paleo Whole30 Greek Breakfast Casserole, Paleo Whole30 BLT Breakfast Bake, and Paleo Whole30 Sausage Potato Breakfast Casserole.
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Paleo Whole30 Sausage Zucchini Breakfast Casserole
Ingredients
- 1 pound ground Italian Sausage
- 2 small zucchinis, shredded
- 12 large eggs
- ¼ cup almond milk or coconut milk for nut free
- 3 tablespoons coconut flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3-4 tomatoes sliced
Instructions
- Preheat oven to 350° and line a 13x9 pan with parchment paper. Set aside.
- Brown the Italian Sausage in a pan. Add to a large bowl. Add in the shredded zucchini, eggs, milk, coconut flour, salt and pepper. Whisk well, until combined and all the eggs are broken and mixed.
- Top with tomato slices and bake 45-50 minutes, until middle is set. Store leftovers covered in the fridge.
Nutrition Information
Susan Lanoie says
Delicious breakfast casserole!!
Jessica DeMay says
Thanks, Susan!
Tracy Gauger says
Love it, thank you so much! I made the sausage with 3/4 ground Turkey and 1/4 pork, and also added side diced onion and pepper, since i didn’t have a tomato to slice for the top. Husband loves it as well!
Jessica says
I can't even tell you how many times I've made this recipe! This is a breakfast staple at my house. We love it!
Jessica DeMay says
Thanks, Jessica! So glad you love it!
Rachel Haeger says
Hi! Can you assemble this the night before and just bake it in the morning straight out of the fridge? Sorry if I missed that somewhere but I'd like to make it for Christmas morning but want to cut down on time. 🙂
Jessica DeMay says
Hi Rachel- yes, I think that would work, but very important to not put a cold pan into a hot oven or it will shatter. So let it come to room temp first or bake in a metal pan. Hope that helps and you enjoy!
Allie says
Thanks for an awesome recipe! I'm going to try to make these as individual servings in a muffin pan so I can make some with cheese for the rest of the family (I'm the solo Paleo). I know that would reduce the bake time - would I need to reduce or omit the coconut flour as well do you know?
Jessica DeMay says
Hi Allie- yes to the reduced bake time. I wouldn't eliminate that as it helps adsorb the moisture from the zucchini. Hope the muffins turn out great.
Brittany Tanner says
Thanks for sharing these!
Question: Has anyone subbed the coconut flour for anything?
I don't tolerate coconut very well, will almond, oat flour, or even oat fiber work?
Jessica DeMay says
Hi Brittany- you could try another flour, but use twice as much. Coconut is very absorbent so a little goes a long way. If you replace it with another flour then more is needed. Hope you love the casserole.
Melisa says
Made this last week and ate it every morning. It was so easy and amazingly delicious! Thank you for sharing this recipe.
Jessica DeMay says
You're welcome, Melisa! Thanks for trying it and so glad you like it!
Rebekah Gettinger says
This meal was wonderful! Toddler approved! We actually made this all in one pan because I didn't want to dirty another dish and it worked perfect! Happy we found your site!
Cindy says
Can you make this the night before and bake it the next day?
stacy says
This was absolutely delicious and will now become something I make on repeat!!!!
Jessica DeMay says
Thanks for trying it, Stacy and I'm so glad you like it!