Paleo Whole30 Sausage Zucchini Breakfast Casserole
Prep Time10 minutes mins
Cook Time50 minutes mins
Servings: 8 servings
Calories: 224kcal
Author: Jessica DeMay
- 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.
Calories: 224kcal | Carbohydrates: 8g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 309mg | Sodium: 799mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 7mg