This Breakfast Casserole keto is full of fall flavors with kale, Brussels sprouts, mushrooms, winter squash, leeks, eggs, and sausage.
Autumn Breakfast Casserole Recipe by JUSTIN + ERICA WINN
This breakfast casserole is packed with all the goodies fall brings, including kale, brussels sprouts, mushrooms, winter squash, and leeks. Add some eggs, sausage, and thyme and you’ve got a flavorful, colorful, and delicious breakfast casserole.
BREAKFAST CASSEROLES FOR AN EASY WEEK:
Favorite way to enjoy a breakfast casserole is to make it on a Sunday, and then reheat it for breakfast throughout the following week. It makes life so easy when all you have to do is reheat breakfast, and eat it up. It removes the early morning cooking and minimizes cleanup and dishes. Plus, it’s an easy way to get all the protein and veggies you need to fuel up for the day.
Packed this autumn breakfast casserole with all of the favorite fall veggies. It is great to use seasonal produce because you will eat local, fresh foods, which means you’ll get more nutrition from your fruits and veggies.
Breakfast Casserole Keto
- 1 Tbsp grass-fed butter or ghee (or sub avocado oil)
- 12 eggs
- 2 cups winter squash cubed (butternut or delicata)
- 2 cups greens (kale, chard, and/or spinach)
- 1 cup brussels sprouts – shaved
- 1 cup mushrooms – sliced
- 1 leek – diced
- 5 pieces pre-cooked sausages – cut into bite sized pieces
- 1 Tbsp fresh thyme – chopped
- 1/4 tsp each salt + pepper
- Start by pre-heating your oven to 375 degrees fahrenheit, and grease a 9×13 pan with butter, ghee or avocado oil.
- Crack eggs in a large mixing bowl and whisk until creamy.
- Prepare the rest of the ingredients as noted above, and place in bowl with eggs. Mix thoroughly, and pour into greased pan.
- Place in the oven and bake for 40 minutes, or until eggs are cooked. Let cool for a few minutes, and serve, or let cool completely and store in fridge to re-heat and serve for breakfast throughout your week.