Low Sodium Paleo Root Vegetable Breakfast Casserole

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Low Sodium Paleo Root Vegetable Breakfast Casserole

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Ingredients

6 servings

For the sausage layer

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
1 tsp fennel seeds
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp red pepper flakes
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vegetable layer

1 tbsp avocado oil
1 medium sweet potato (about 10 oz), peeled and coarsely grated
2 medium parsnips (about 8 oz total), peeled and coarsely grated
1 medium turnip (about 6 oz), peeled and coarsely grated
1 small yellow onion, finely diced
1 red bell pepper, finely diced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the egg custard

8 large eggs
½ cup full-fat coconut milk
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with avocado oil or a small piece of paper towel dipped in oil.
2
In a large mixing bowl, combine the ground pork with the fennel seeds, smoked paprika, garlic powder, onion powder, red pepper flakes, and 1/2 tsp salt. Mix until the spices are evenly distributed throughout the meat.

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