Best Paleo Breakfast Casserole
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Heat a 12” nonstick skillet over medium-high heat. I like to use a 12” blue steel pan. Melt in the lard once the pan is hot and swirl the pan. Add in the ground turkey and break up the meat with a spoon. Add in 1 teaspoon of sea salt and the Herbs de Provence.
Step 2
Continue stirring and cooking the meat until it is fully cooked through. Pour the meat into a 9” x 13” casserole dish that has been sprayed with an avocado oil cooking spray or other oil.
Step 3
In the same pan, add in the onions and mushrooms. Cook for 30 seconds, then add in ¼ tsp sea salt. Stir well. Add one tablespoon of water to deglaze the pan slightly and give the mushrooms some moisture.
Step 4
Then add in cherry tomatoes that have been sliced in half and the baby spinach. Add in ½ teaspoon of balsamic vinegar. Stir well. Pour this mixture on top of the ground turkey in the casserole dish.
Step 5
In a large mixing bowl, crack in the eggs and whisk them. Then add in 1 cup of water and whisk well to combine it. Add in ½ teaspoon of sea salt and whisk again.
Step 6
Pour this mixture over the casserole. Bake for 30 minutes or until the casserole is puffed in the center and browned nicely on top. Cut into 9 squares.
Ingredients
- Lard – 1 tbsp
- Turkey Ground 93% Lean 7% Fat Raw – 1.25 lb
- Salt, sea salt – 1 tsp
- Herbs De Provence – 1 tsp
- Lard – 1 tbsp
- Onion – 0.25 cup, chopped
- Mushrooms – 5 oz
- Salt, sea salt – 1 tsp
- Water – 1 tbsp
- Tomato – 0.67 cup, chopped
- Baby spinach – 2 oz
- Balsamic vinegar – 0.5 tsp
- Raw egg – 10 large
- Water – 1 tbsp
- Salt, sea salt – 1 tsp