Paleo Roasted Pepper & Root Vegetable Breakfast Casserole
This hearty breakfast casserole is the kind of dish that makes waking up on a weekend feel genuinely worthwhile. Roasted red bell peppers, sweet potato, and parsnip form a caramelized, colorful base that gets layered with smoky pork sausage seasoned with smoked paprika, garlic, and thyme — then the whole thing is blanketed in a silky egg custard made with full-fat coconut milk instead of dairy. That coconut milk swap is what makes the custard so rich and satisfying without stepping outside grain-free, whole-food eating. One of the trickier parts of eating this way is finding a breakfast that actually keeps you full and travels well through a busy morning — this one, cut into six generous portions, absolutely delivers on both counts. The sausage note matters here too: using a ground pork sausage with no added sugar or fillers keeps the ingredient list clean and the flavors honest. A final scatter of fresh parsley brightens everything up and makes it look as good as it tastes straight out of the oven.
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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).
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