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5 from 2 votes

Paleo Sausage Marinara Breakfast Casserole



  • 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.


*Make sure to use Homemade Italian Sausage as the store bought has onion and garlic. 
*Use coconut milk to make it nut free