Nickel Allergy Friendly Paleo Roasted Pepper & Root Vegetable Breakfast Casserole
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the roasted vegetables
- 2 medium red bell peppers, seeded and cut into 1-inch pieces
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 medium parsnips (about 8 oz total), peeled and cut into ½-inch cubes
- 2 tbsp avocado oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the sausage
- 1 lb ground pork sausage (no added sugar or fillers)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
For the egg custard
- 8 large eggs
- ½ cup full-fat coconut milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the bell pepper pieces, sweet potato cubes, and parsnip cubes in a single layer on a rimmed baking sheet. Drizzle with 1 1/2 tbsp of the avocado oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat evenly.
- 2
Roast the vegetables for 22–25 minutes, stirring once halfway through, until the sweet potato and parsnip are tender when pierced with a fork and the edges are lightly caramelized. Remove from the oven and reduce the oven temperature to 375°F (190°C).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!