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Breakfast Pizza Casserole

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 

There was a time when I was eating pizza for breakfast, but there were no eggs involved.

In fact, it was also room temperature and sitting in a box open on the floor of my dorm room.

I also thought "intuitive eating" meant standing in front of my pantry and eating whatever sounded good to me in the moment. My, how times have changed. Enjoy this completely Whole30 compliant breakfast pizza casserole, but please don't store it in a pizza box on your bedroom floor.

Serves 4

*use organic ingredients whenever possible*

10 eggs

1 can San Marzano tomatoes

1 tablespoon fresh basil, chopped

1/2 cup bell pepper, diced

1/2 pound chicken or pork breakfast sausage, cooked and chopped

1/2 cup onion, chopped

2 tablespoons olive oil

2 cups potato, shredded

1/2 tablespoon nutritional yeast

micro basil to garnish

Pre-heat oven to 350*.

Shred the potatoes, rinse under cold water thoroughly, then strain. Pat dry. Grease 9x13 glass baking dish with olive oil. Layer the potato on the bottom of the casserole dish, then evenly sprinkle bell pepper, breakfast sausage, and onion on top of the potato.

Crack eggs in a separate mixing bowl and whisk until yolk and egg whites are mixed. Pour egg mixture on top of ingredients in baking dish. Sprinkle with nutritional yeast, and salt and pepper to taste.

Bake mixture for 30 minutes, or until egg is set.

While the casserole is baking, add the tomatoes and basil to a small pot and bring to a boil, then reduce to a simmer and let sit for 20 minutes. Remove from heat, let cool.

Once casserole has been removed from oven, let cool for a few minutes before cutting into slices. Drizzle with sauce and enjoy.


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