My low carb Paleo Greek Breakfast Casserole Recipe is delicious and it will keep you satisfied all morning long.
And it’s delicious for lunch or dinner. Just add an easy Paleo side dish and you’ll have a complete meal that your family is sure to love!
But if you want a more traditional Greek-inspired dinner recipe, then be sure to check out this Keto Greek Chicken Skillet that will satisfy your taste buds without a lot of carbs.
Recipe Substitutions and Modifications
My Paleo Greek Breakfast Casserole Recipe tastes absolutely delicious as is.
But I know that you might not have all of the ingredients easily available to you. Or you might not like a few ingredients, and that’s okay!
Here are several modifications and substitutions that you can make, and the recipe will still turn out delicious.
Ground turkey and ground chicken taste amazing in the recipe, but ground pork or ground beef taste great, too.
Leftover shredded turkey or chicken would be delicious as well.
And if you want to skip meat entirely, just leave it out and add a couple of extra eggs.
While red bell peppers give the dish a beautiful color, and bell pepper would work just as well.
But if you aren’t a fan of bell peppers, you can simply omit them and add another vegetable that you prefer. Sliced zucchini would be a great replacement for bell peppers.
Pitted green olives can be used instead of kalamata. Just be sure to be careful about how much salt you add to the recipe since green olives are a bit more salty than kalamata.
Grape tomatoes are a great substitute for cherry tomatoes, and chopped whole tomatoes work well, too.
And this recipe easily doubles if you want to feed your entire family or have leftovers that will last for several days.
Other Paleo Casserole Recipes To Try
And if my Paleo Greek Breakfast Casserole Recipes made you hungry for even more Paleo casserole recipes, then you are in luck!
Here are a few of my favorite Paleo casserole recipes that I know you’ll love as much as I do.
Fluffy, golden egg casserole filled with veggies, ground turkey, and Greek seasonings.
Ingredients
Olive oil, for cooking
1/2 lb (225 g) ground turkey or ground chicken
1 medium red bell pepper (120 g), diced
1/2 medium onion (55 g), diced
1 clove garlic, peeled and minced
1/2 cup (90 g) pitted kalamata olives
1/2 cup (90 g) halved cherry tomatoes
1 Tablespoon (3 g) chopped fresh dill or parsley
1/2 teaspoon (1 g) ground cumin
1/2 teaspoon (1 g) dried oregano
2 cups (60 g) spinach
4 large eggs
1/2 cup (60 ml) unsweetened almond milk
Salt and pepper, to taste
Instructions
Preheat the oven to 350 F (175 C). Grease a casserole dish with olive oil and set aside.
Heat a drizzle of olive in a large skillet over medium-high heat. Add the ground turkey to the skillet and cook for about 5 minutes until browned.
Add the pepper, onion, and garlic to the skillet and cook for about 3 minutes.
Add the olives, cherry tomatoes, fresh dill, cumin, and oregano to the skillet and cook for an additional 3 minutes.
Add the spinach to the skillet and cook until wilted. Season with salt and pepper, to taste. Remove the skillet from the heat and set aside to cool slightly.
Meanwhile, in a small bowl, whisk to combine the eggs and almond milk.
Add the cooled turkey mixture to the eggs and stir to combine. Pour the egg mixture into the prepared casserole dish.
Place the casserole dish in the oven and bake for 25 to 35 minutes until the eggs are set. Remove the casserole dish from the oven and serve warm or cold.
Notes
All nutritional data are estimated and based on per serving amounts.
Prep Time:
Yield:
Category:
Print Recipe
Pin Recipe