It’s a question I hear often in support groups and from clients, “Well what do you eat for breakfast on the AIP if you can’t have eggs or cereal?” This Make-Ahead Breakfast Casserole wins hands-down, maybe even over soups, my other favorite autoimmune protocol compliant breaky.
Full of phytonutrients from sweet potatoes, Brussels sprouts, and mushrooms. Bountiful in protein from bacon and a super-easy homemade sausage crumble. With the added gut healing benefit of bone broth. This mamma jamma really wins the satisfying breakfast challenge, hands down.
Plus you can make it in advance then bake it the next day.
This recipe is by the talented Meagen Ashley of It’s All About AIP. And it’s flippin’ genius, because we all need time saving help when we be cookin’ almost err’day.
Personally, I decided to split it up into two casseroles. I baked one immediately then tightly covered the second one and froze it for future use. Batch-cookin-what-whaaat??
Another bonus…this recipe is one of 101 organized into an eBook that features seasonal ingredients for deeper healing thanks to added nutrition (to name just one benefit of seasonal eating).
The newest AIP community cookbook, AIP by Season also has snacks & drinks, sides & tapas, soups, main dishes, sauces & dips, and treats that are all AIP-compliant and categorized by season.
Spring, Summer, Autumn & Winter chapters guide your healing through the seasons.
Allergy-friendly and 100% compliant with the elimination phase of the autoimmune protocol. Absolutely zero: eggs, dairy, gluten, grains, seeds, legumes, nightshades, nuts, cane sugar, gums or preservatives.
You also get all this goodness when you download your 142-page copy:
- A Seasonal AIP Produce Chart that highlights AIP-compliant varieties of fruits and vegetables throughout the year as well as year-round produce.
- An Eating Seasonally chapter all about the many benefits of seasonal eating.
- An Extending the Seasons guide on ferments, which includes a recipe for homemade sauerkraut.
- An Index page for easily finding recipes in the eBook via particular ingredients available to you.
- A Coconut-Free Substitutions guide on making substitutions for coconut in recipes for those that are intolerant or allergic to coconut, including substitution instructions for 25 recipes in the eBook.
- A Tips, Tricks & Terminology guide to aid you in safely selecting common AIP-compliant ingredients, with frugal tips, time-saving tricks, kitchen equipment terminology, and how to cure your own bacon at home.
- An About the Contributors section, with introductions to the eBook’s contributors and where to find their blogs and services.
- A Resources page to help you find valuable services to aid in your healing journey.
- A page with guidance on How to Print Your eBook at Home.
- Access to a private Facebook community to help as you cook from the eBook along with your favorite bloggers.
This eBook is a compilation of vibrant, nutrient-dense eats from 22 of your favorite wellness bloggers, nutritional experts and health coaches. Each recipe was crafted by an expert in the AIP who has personally used the protocol to improve the quality of their health.
AIP by Season is the 6th in a series of collaborative cookbooks from your community bloggers. Eileen Laird of Phoenix Helix began this tradition with 85 Amazing AIP Breakfasts, then later published The Paleo AIP Instant Pot Cookbook. Next up was Jaime Hartman from Gutsy By Nature. She released Freezer Cooking for the Paleo AIP and then went on to create 30 Minute Meals for the Paleo AIP. Just last year, Bethany Darwin of Adventures in Partaking put together the compilation, The Global Paleo AIP Kitchen. And today we welcome the release of AIP by Season!
Not only did I organize and edit this beautiful resource, I am also a contributor to this collection! I donated 5 of my favorite recipes to this book, and had a lot of fun putting it together for you’s gals and guys.
And here’s a sample of some of the other mouth-watering recipes you’ll find in the eBook: Prosciutto & Sage Stuffed Chicken with Lemon & Garlic Asparagus, Matcha Green Tea Gelato with Fudge Sauce, Marinated Chicken with Tabbouleh & Rosewater Dressing, Acorn Squash Fajita Bowls, Nightshade-free Pineapple Shrimp Ceviche with Honey-Lime Dressing plus 96 more! And remember, every single one of these recipes features 1 or more ingredients specific to the season.
Make the most of the changing of the seasons and your trips to your local market with AIP by Season. Click here to learn more,or use the button below to download now!
I hope you enjoy this yummy preview recipe as much as I did. I actually still have plenty of it leftover to nom on for the next few days (just have to try to hide some from Hunni, I think he snagged some while I was typing this…ha)!
Make-Ahead Breakfast Casserole
- 6 slices bacon
- 1 pound ground pork
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 1/8 teaspoon ginger
- 1/8 teaspoon mace
- 1/8 teaspoon thyme
- 1 Tablespoon avocado oil plus more more greasing
- reserved bacon grease
- 2 pounds white sweet potatoes peeled and shredded/grated
- cooked Sausage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 7 ounces white mushrooms sliced
- 10 Brussels sprouts quartered
- 1 onion roughly chopped
- 1 teaspoon sage
- 1 teaspoon salt
- 1 cup of pork or beef bone broth
- cooked bacon
For the Bacon:
- Heat large skillet over medium heat. Add bacon and cook until crispy.
- Remove bacon from pan. Cool, then cover and store in fridge.
- Reserve bacon grease in the pan for later.
For the Sausage
- Heat medium skillet over medium-high heat. Add pork and spices.
- Crumble and brown until no longer pink.
For the Casserole:
- Grease 9 x 13 baking dish with a little oil.
- Heat the large skillet with reserved bacon grease over medium heat.
- Add shredded potatoes, thyme and garlic powder. Sauté 5-6 minutes until softened but not crispy.
- Pour potatoes into prepared dish. Add cooked Sausage and mix together.
- Return large skillet to medium heat and add 1 Tablespoon oil.
- Add mushrooms, sprouts, and onion, then season with sage and salt. Cook 5- 7 minutes until softened.
- Add veggies to the baking dish and stir to mix. Cool, then cover and store in fridge overnight.
- Preheat oven 350 F.
- Remove casserole and bacon from fridge and uncover.
- Pour broth evenly over top of casserole (this will help keep it moist).
- Chop cooked bacon and sprinkle over top of casserole.
- Bake 40-45 minutes until hot and bubbling. Cool 10 minutes before cutting and serving.