Paleo Ham and Egg Breakfast Bake is one of my favorite Whole30 breakfasts. It’s packed full of veggies and so satisfying. You can make ahead this Paleo Breakfast Casserole for the week and store it in the fridge or freeze into individual squares to be used at your convenience. Makes a great leftover ham recipe. Don’t have ham? Swap it out for sausage or bacon. Perfect for a family or holiday breakfast!
Originally published on June 17, 2018. Last updated on December 12, 2020.
Paleo Breakfast Casserole
There are few things I love more for breakfast than a hearty breakfast casserole! I always douce mine with a little hot sauce and find it fuels me perfectly for the day. This was the number one recipe I wanted stocked in my freezer for postpartum meals! They were so easy to pull out, heat and devour one handed!
Looking for more great postpartum meals that freeze well? My favorites include my Baked Chorizo Breakfast Patties, Instant Pot Butter Chicken and Paleo Pumpkin Chili.
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Whole30 Egg Breakfast Casserole
I created this Whole30 breakfast casserole to be a quick and easy meal perfect for meal prep. It’s packed with veggies and that delicious smokey ham flavor. It’s down-right satisfying and such a great make-ahead meal. This whole30 breakfast casserole is filled to the brim with ham, kale, bell pepper and hash browns. It’s a must make for anytime you want easy protein packed breakfasts.
Ingredients needed for Paleo Breakfast Casserole
- Avocado oil or saved bacon fat
- Cooked ham roast
- Yellow bell pepper
- Kale
- Frozen hashbrowns
- Eggs
- Salt & Pepper
How to make this Whole30 Breakfast Casserole
*Full ingredients and recipe instructions listed below in the recipe card.
There are fewer breakfasts that are easier to make than this Whole30 Breakfast Casserole. Begin by preheating your oven and greasing your baking dish. Brown your whole30 compliant ham, bacon or sausage and set aside. Layer your vegetables and meat into the baking dish, scramble your eggs and pour them over the baking dish ingredients. Mix slightly if needed until everything is coated in eggs. Bake, allow to cool slightly, slice and enjoy!
Substitutions and Tips for this recipe:
- Ham – If you are having trouble finding Whole30 compliant ham or just want to use another meat, precook chopped bacon or sausage works equally as well in this recipe.
- Frozen Hashbrowns – You can grate your own potato to use in the same quantity as the frozen hashbrowns called for in this recipe.
- Immersion Blender – For super light and fluffy scrambled eggs, use an immersion blender. It’s one of my favorite kitchen tools, I use it for everything from making Homemade Strawberry Jam to blending up soups like my Healthy Chicken Pot Pie Soup.
Can you freeze Breakfast Casserole?
Yes! This paleo and whole30 breakfast casserole freezes beautifully! I recommend cutting it into squares and allowing it to cool completely either on the counter or in the fridge before wrapping each square tightly in plastic wrap. Then store the individual portions in a larger storage container like a reusable stasher bag or zip lock so you can take out as many portions as you need. To reheat this breakfast bake from frozen, I recommend letting them sit overnight in the fridge before reheating in your oven or toaster oven. Once thawed in the fridge, preheat your oven to 350 degrees and bake for 5-6 minutes until warmed through.
More Whole30 Breakfast Ideas:
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Paleo Ham and Egg Breakfast Bake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Breakfast & Brunch
- Method: Bake
- Cuisine: American
Description
Paleo Ham and Egg Breakfast Bake is one of my favorite Whole30 breakfasts. It’s packed full of veggies and so satisfying. You can make ahead this Paleo Breakfast Casserole for the week and store it in the fridge or freeze into individual squares to be used at your convenience. Makes a great leftover ham recipe. Don’t have ham? Swap it out for sausage or bacon. Perfect for a family or holiday breakfast!
Ingredients
- 1 Tablespoon avocado oil or bacon fat + a little more for greasing the baking dish
- 2 cups cooked sugar free ham roast, diced into 1/2 inch cubes
- 1 medium yellow bell pepper, cup into 1/4 inch pieces
- 2 cups kale leaves, removed from stem and cut into 1/4 inch pieces
- 16 ounces frozen hash browns
- 12 large eggs
- 2 teaspoons unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Grease/oil a 9×13 glass baking dish and set aside.
- Start by browning the cubed ham in a skillet over med-high heat and set aside.
- Move the ham to the prepared baking dish and saute the bell pepper for about 2 minutes then transfer it to the baking dish with the ham.
- Add the kale and hash browns to the baking dish with the ham and bell pepper and mix so that the ingredients are all evenly blended. Spread them out in an even layer across the bottom of the dish.
- For a light and fluffy egg bake blend eggs with either an immersion blender or full sized blender. Alternatively you can whisk up the eggs by hand in a bowl as you would to make scrambled eggs. Then lightly season the blended raw eggs with salt and pepper.
- Pour the seasoned raw eggs over the ham and veggies in the baking dish.
- Bake until the top is slightly golden-brown and the middle no longer giggles, about 40 minutes. (longer may be necessary depending on your oven)
- Remove from the oven and allow to cool for 5 minutes before slicing. Enjoy!
Keywords: whole30 breakfast casserole, whole30 breakfast ideas, paleo breakfast casserole,
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Hallie says
This recipe looks delicious, but the hash browns are a paleo no, no. Any ideas for a substitution?
★★★★
Nicole says
Hi Hallie, thank you! I created this recipe with hashbrowns being an intrical part so I don’t have a substitution for them. Hashbrowns and all potatoes are included in paleo eating unless you choose to exclude them. If you decide to make this recipe, let me know what you think!
★★★★★
Alene says
I assume I can cut this in half. Would an 8 x 8 or 9 x 9 pan work. It’s just too much food for two, and I’m not allowed to freeze anything else, lol! Running out of room. Also, I have some collards so I assume I should cook them first. Thanks for the recipe!
Nicole says
Hello Alene, I understand with the freezer space! I haven’t tried cutting this recipe in half but that should work fine. I’m not sure how that would effect cooking time so you will want to keep an eye on it, I’d check in at 20 minutes and see how it’s doing. And yes, using a 9×9 or 8×8 baking dish would work great. Enjoy!
★★★★★
Ginger says
you you cook the hashbrowns at all before putting into the baking dish? Or it goes in frozen?
Nicole says
Hi Ginger! No, I don’t cook them at all before mixing them into the baking dish. I use completely frozen hashbrowns.
★★★★★