Egg
This egg-free breakfast casserole features tons of vegetables, ground pork, and spaghetti squash as an egg substitute. Perfect for AIP and Paleo diets, it can be made ahead and reheated.
Total
1h 55mServings
8This egg-free breakfast casserole features tons of vegetables, ground pork, and spaghetti squash as an egg substitute. Perfect for AIP and Paleo diets, it can be made ahead and reheated.
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Cut spaghetti squash in half, scoop out seeds, and roast, cut side down on a lined baking sheet for 45-50 minutes in a 400 degree oven. Shred the inside with a fork. Set aside. (You can do this well in advance to save time.)
Microwave frozen spinach, drain excess liquid, set aside.
In a large skillet, heat 1 tablespoon of coconut oil and sauté onion, carrots, and celery for 4-5 minutes. Add in ground pork and cook until browned throughout. Stir in fresh herbs, spices, and salt.
Meanwhile, in a second skillet, heat remaining coconut oil and sauté the mushrooms and zucchini until softened, about 8 minutes. Stir in cooked spinach.
Combine contents of both skillets together. Taste and season with extra salt or herbs, if desired.
Pour mixture into a greased 9x13'' baking dish. Stir in the spaghetti squash to mix evenly. Finally, pour bone broth and/or coconut milk evenly over the top.
Bake in a 375 degree oven for 40-45 minutes, or until bubbly. Allow to cool before cutting.
