Paleo Breakfast Casserole


3 tbsp
olive oil
onion, chopped
1 clove
garlic, chopped
sweet potato, diced
1/2 lb
mushrooms, sliced
10 oz
italian sausage
1/4 cup
scallions, chopped
a dash
salt & pepper
  1. In a large pan, over medium-high heat, add 1/2 of the oil, onion and garlic and sauté until translucent, about 3-5 minutes.

  2. Add potato and cook until fork­ tender, about 15 minutes. Remove from the pan and add to a lightly greased baking dish about 12x8-inches.

  3. Add the other 1/2 of the oil to the pan and sauté mushrooms until browned, about 2 minutes. Add to the baking dish as a second layer.

  4. Using the same pan, add the sausage removed from the casing, and cook until browned, about 3-5 minutes. Add the browned sausage to the baking dish as a third layer. At this point, you can cover and refrigerate overnight if you want to wait to bake and serve.

  5. When ready to bake, preheat the oven to 350ºF.

  6. In a medium-sized bowl, whisk the eggs and pour over the casserole mixture in the baking dish.

  7. Bake for 30-40 minutes, or until the eggs are no longer runny. Serve hot and garnish with a sprinkle of scallions.


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