Go Back

Paleo Whole30 Greek Breakfast Casserole



  • 1 pound ground pork or turkey
  • 1 tablespoon garlic oil
  • 1 teaspoon salt
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon cumin
  • 2 teaspoon oregano
  • 1/2 teaspoon pepper

Egg bake

  • 2 red peppers, diced
  • 1 pint grape tomatoes, halved
  • 1-2 tablespoons fat of choice, ghee or coconut oil
  • 15 large eggs
  • 1/4 cup almond milk
  • 2 tablespoons chopped chives
  • 1 12oz jar pitted kalamata olives, drained
  • 1/2 cup sliced peperoncinis*


  • Preheat the oven to 375° and line a 13x9 dish with parchment paper. Set aside. 
  • Make the sausage. Add the pork and garlic oil to a small skillet and add the salt, rosemary, cumin, oregano, and pepper. Turn to medium heat and cook until done. Break up as needed so the pieces are small. Spread it evenly in the prepared dish. 
  • In the same pan (add more fat if needed) add the red pepper and cook over medium heat until tender, about 5 minutes. Add the tomatoes for the last minute or two, just to soften a little. Place that mixture over the meat in the dish. 
  • In a medium bowl, combine the eggs, almond milk, and chives. Whisk until well combined and all the yolks are cracked. Pour over the meat and veggies in the dish. Top with the olives and peppers, spreading out evenly, and bake 45 minutes, or until the middle is set. Slice and serve warm or keep it in the fridge and reheat it for breakfast all week.  


*Make sure to check ingredients as a lot of brands use food coloring to make them yellow. Jeff's Naturals (the one's I linked) have great ingredients.