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  • Writer's pictureMeri Jo Bierig, Office Manager & Whole Health Educator

Loaded Breakfast Casserole

loaded breakfast casserole

This loaded breakfast casserole is perfect for all your holiday guests! This Whole 30 meal has it all; a crispy hash brown crust topped with bacon, lots of healthy veggies, and a creamy egg filling. It is paleo, gluten-free and dairy-free, and even, kid-approved, as are all of Paleo Running Momma's recipes.

Tip: If you don't have a food processor; since there are only two potatoes, a cheese grater could be used.

Modification: Sweet potatoes can also be used instead for a little flavor change.

Loaded Breakfast Casserole with Hash Brown Crust {Paleo, Whole30} - The Paleo Running Momm
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  • 2 med/large russet potatoes peeled and shredded

  • 1 Tbsp avocado oil or olive oil

  • Sea salt and pepper for potatoes

  • 8 slices nitrate free bacon sugar free for Whole30

  • 2 Tbsp bacon fat reserved, or other cooking fat

  • 1 small yellow onion chopped

  • 3 cloves garlic minced

  • 1 large red bell pepper chopped

  • 1 1/2 cups mushrooms chopped

  • 5 oz bag fresh baby spinach

  • Sea salt and pepper to taste

  • 10 large eggs

  • 1/3 cup coconut milk full fat

  • 3 Tbsp nutritional yeast for flavor*

  • 1/2 tsp sea salt fine grain

  • 1/4 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

Instructions Make the crust:

  1. Preheat your oven to 450 degrees. Squeeze excess water out of the shredded potatoes and place them in a bowl. Toss with the oil and sprinkle with salt and pepper.

  2. Transfer to the bottom of a 9 x 13 casserole dish, pressing down firmly. Bake in the preheated oven for 25 mins or until crisp and browning.

Make the Casserole:

  1. Meanwhile, heat a large skillet over medium high heat to cook the bacon. Cook until crisp, then drain on paper towels.

  2. Reserve 2 Tbsp bacon fat and heat over medium. Add the onions and cook until translucent. Add the peppers, mushrooms and garlic and sauté until soft - about 2-3 mins. Add the spinach in batches to wilt, then sprinkle with salt and pepper to taste and remove from heat. Crumble the bacon and add to the veggie mixture.

  3. In a large bowl, whisk together the eggs, coconut milk, nutritional yeast (or parmesan), salt, pepper, garlic and onion powder until smooth.

  4. Lower the oven temperature to 400 degrees. Top the baked crust with the veggie/bacon mixture, then pour the egg mixture all over evenly.

  5. Bake in the preheated oven for 22-25 mins or until the center is set and the casserole puffs up. Do not bake so long that the top turns brown - it should be yellow with light brown around the edges.

  6. Cut casserole into 9-12 squares or as desired and serve right away, or refrigerate to reheat later on. Enjoy!

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