Paleo Hearty Breakfast Casserole

Start your day on a deliciously wholesome note with this Paleo Hearty Breakfast Casserole, a protein-packed dish that’s bursting with flavor and loaded with nutrient-rich ingredients. Perfect for meal prep or feeding a crowd, this casserole combines fluffy eggs with creamy coconut milk and almond flour for a dairy-free, grain-free base that’s irresistibly satisfying. Sweet potatoes, sautéed spinach, and colorful bell peppers add vibrant textures and natural sweetness, while crispy bacon crumbles deliver a smoky, savory kick. Seasoned with a blend of garlic, onion powder, and black pepper, this casserole is baked to golden perfection for a balanced, crave-worthy breakfast. With just 20 minutes of prep time, it's a convenient and healthy option for anyone following a paleo lifestyle or simply looking for a hearty, gluten-free breakfast to fuel their day!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 10 large eggs
• 1 cup coconut milk
• 1 cup almond flour
• 2 tablespoons coconut oil
• 2 medium, peeled and diced sweet potato
• 1 large, diced onion
• 1 large, diced bell pepper
• 2 cups, fresh spinach
• 6 slices bacon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet, crumble, and set aside.

Step 3

In the same skillet, add the coconut oil. Once melted, add the diced sweet potato and sauté for about 7-10 minutes until they begin to soften.

Step 4

Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are tender.

Step 5

Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat.

Step 6

In a large mixing bowl, whisk together the eggs, coconut milk, almond flour, garlic powder, onion powder, sea salt, and black pepper until well combined.

Step 7

Grease a 9x13 inch (23x33 cm) baking dish. Spread the cooked vegetables evenly on the bottom of the dish.

Step 8

Pour the egg mixture over the vegetables, making sure everything is covered and even.

Step 9

Sprinkle the crumbled bacon over the top.

Step 10

Bake in the preheated oven for about 30-35 minutes, or until the eggs are set and the top is lightly golden.

Step 11

Remove from the oven and let the casserole cool for a few minutes before slicing into squares and serving.

Nutrition Facts

Serving size	(1613.6g)

Amount per serving	% Daily Value*
Calories	2278.4

Total Fat 152.8g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 1915.3mg	0%
Sodium 4437.0mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 50.6g
Protein 109.7g	0%

Vitamin D 417.7IU	0%
Calcium 690.2mg	0%
Iron 16.8mg	0%
Potassium 2739.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 18.9%

Carbs: 21.7%