Paleo Root Vegetable Breakfast Casserole
This hearty breakfast bake is the kind of dish that makes waking up on a weekend genuinely exciting. Layers of fennel-spiced ground pork, grated sweet potato, parsnip, and turnip are topped with a silky egg custard made rich with full-fat coconut milk — no dairy, no grains, no shortcuts. The root vegetables get sautéed first to drive off excess moisture, which means every slice holds together beautifully instead of turning soggy in the pan. Smoked paprika threads through both the sausage layer and the egg custard, giving the whole dish a warm, cohesive depth that tastes like it took way more effort than it did. It bakes up golden at the edges and just set in the center, and after a five-minute rest it cuts into clean squares that are easy to serve straight from the dish. At six servings, it's a smart make-ahead option for busy mornings when you want something genuinely satisfying waiting in the fridge. Finish with a scatter of fresh chives and you've got a showstopper that fits cleanly into a whole-foods, grain-free lifestyle without feeling like a compromise.
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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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