Paleo Sausage Marinara Breakfast Casserole
Servings: 8 servings
Calories: 330kcal
Ingredients
- 1 pound homemade ground Italian sausage
- 3 cups shredded zucchini, about 3 medium
- 12 eggs
- ¼ cup almond milk*
- 1 tablespoon FODY Garlic Infused Olive Oil
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup FODY Marinara
- 1-2 tablespoons loosely packed chopped fresh basil
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, garlic oil, coconut flour, salt and pepper. Whisk well, until combined and all the eggs are broken and mixed.
- Pour into the prepared pan and top with marinara sauce in spoonfuls, spreading as evenly as possible. Bake 45-50 minutes, until middle is set. Top with basil after cooking.
- Store leftovers covered in the fridge.
Notes
*Make sure to use Homemade Italian Sausage as the store bought has onion and garlic.
*Use coconut milk to make it nut free
Nutrition
Calories: 330kcal | Carbohydrates: 5g | Protein: 18g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 289mg | Sodium: 816mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg