Nickel Allergy Friendly Paleo Root Vegetable Breakfast Casserole
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.7(13)
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Learn more →Ingredients
6 servings
For the sausage layer
- 1 lb ground pork
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ½ tsp salt
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
- ¼ tsp black pepper
For the egg custard
- 8 large eggs
- ½ cup full-fat coconut milk
- ½ tsp smoked paprika
- ½ tsp salt
- 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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