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!
- 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
- 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,