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.
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.
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
- 1 pound ground Italian Sausage
- 2 small zucchinis, shredded
- 12 large eggs
- 1/4 cup almond milk or coconut milk for nut free
- 3 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 tomatoes sliced
- 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.
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