AIP Breakfast Casserole

I seem to be on a bit of a breakfast kick lately. First pancakes, now a breakfast casserole! You may have heard me tell the story about how when I first started my autoimmune protocol journey I was eating a lot of meat for breakfast. Stews, steak, stoups, sausage patties etc.

Sometimes I would miss eating my old breakfast favourites (cereal, waffles, etc.) so much that I would actually cry as I tried to eat my AIP breakfast. It may sound sad, but I have come a long way since then! I now realize that I don’t have to eat meat for breakfast everyday, but also that I can be creative with my breakfast ideas and include meat in a more breakfast like way.

When I was a kid my mom made some pretty great breakfast casseroles. She always made one that had hash browns, mushroom soup, breakfast sausages, eggs and was topped with cheddar cheese. This was the inspiration for this recipe, minus the eggs! The great thing about this casserole is that it can be eaten for lunch or dinner as well. I recommend making it the night before if you plan to have it for breakfast.

The AIP cheese I used in this recipe can be found here

Happy Cooking, I’d love to hear if you try this recipe!

XO Meagen Ashley

*This recipe has been shared on the Paleo Aip Recipe Roundtable

5 from 1 vote

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AIP Breakfast Casserole

A cheesy, creamy, sweet potato casserole.

Course Main Dish

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Ingredients

Pork sausage

• 1 pound lean ground pork
• 1/2 tsp sage and salt for each spice
• 1/8 tsp ginger, mace, and thyme for each spice

Sweet potatoes (sautéed in bacon grease)

• 2 pounds shredded sweet potatoes Jersey or Hannah variety
• 1 tsp salt
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp thyme

Mushroom Sauce

• 8 ounces sliced mushrooms
• 1 cup bone broth pork or chicken
• 1/4 cup coconut milk
• 1/4 tsp salt
• 2 tbsp nutritional yeast

Topping

• 1.5 cups AIP Parmesan Cheese Recipe from Zesty Paleo
• 3-4 slices AIP Bacon, crumbled
• 1 tsp lard of choice for greasing glass pan

Instructions

1. Brown ground pork on medium high heat with spices (sage, salt, ginger, thyme, mace) until no longer pink. Set aside.
2. Cook bacon in the same pan over medium heat. Remove bacon when crispy and set aside. Save the bacon grease in the pan. Grease a 3 quart glass pan with a lard of your choice ( I used avocado oil).
3. Peel and shred the sweet potatoes. Season with salt, garlic powder, onion powder, and thyme. Saute on medium heat in the pan with the bacon grease for 8-10 minutes. You want the sweet potatoes to crisp up slightly so only stir them every 1-2 minutes. Watching closely so that they don’t burn.
4. Pour sweet potatoes into greased glass pan. Add the ground pork on top and mix together.
5. Put sliced mushrooms into a pan with 1 cup of bone broth. Bring to a boil and simmer for 3-5 minutes until tender. Remove from heat and stir in the coconut milk and add the salt.
6. Pour mushroom sauce into a blender and add in the nutritional yeast. Blend until smooth. If the sauce is too thick, add more bone broth.
7. Pour mushroom sauce on top of the hash browns and pork mixture. Spread the sauce evenly with the back of a spoon. Bake at 350 degrees for 15 minutes.
   
8. Finely shred the AIP cheese and crumble the bacon. Remove casserole from the oven and top with the shredded cheese, then crumble the bacon on top. Put back in the oven and broil on high for 2-3 minutes.
   
9. Remove from the oven and let sit for 5 minutes before serving.
   

Recipe Notes

Keep it stored in a glass dish in the fridge for 3 days or freeze for up to 6 months.