Hello Healthy Meal Preppers!

Good morning, friends! Today, let’s dive into a hearty and wholesome breakfast that’s as nourishing as it is delicious: Paleo Breakfast Casserole. This dish is a celebration of fresh ingredients and vibrant flavors, combining roasted spaghetti squash, savory Italian salami, briny Kalamata olives, and the earthy warmth of oregano—all brought together with eggs baked to perfection. It’s not just a meal; it’s a culinary journey that fuels your body and soul. Whether you’re following a Paleo lifestyle or simply love a wholesome breakfast, this casserole promises to satisfy your taste buds and provide a healthy start to your day.

Imagine the aroma filling your kitchen as you roast the squash and sauté the aromatic onions and garlic. Each step of preparing this casserole is an opportunity to connect with the ingredients and indulge in the joy of cooking something wholesome from scratch. Plus, with approximately 353 calories per serving, along with 13.5g of protein and healthy fats, it’s a balanced choice that keeps you energized for the morning ahead. So, grab your skillet and oven mitts—it’s time to create a breakfast masterpiece that’s as comforting to make as it is delightful to eat. Let’s cook up some Paleo magic together!

Paleo Breakfast Casserole Recipe:

Per serving: 353 Calories • 10.1g Carbs (2.2g Fiber) • 29.3g Fat • 13.5g Protein

15 minutes to prep, 55 minutes to cook

Ingredients

Scaled to 4 serving

• 1 large Squash (323 g) (Halved)

• 4 tbsp Butter (57 g)

• 1 dash Salt (0.4 g)

• 1 dash Pepper (0.1 g)

• 1 cup, chopped Onions (160 g)

• 2 cloves, minced Garlic (6 g)

• 2 tsp, ground Oregano (3.6 g)

• 1/2 cup cherry tomatoes Cherry tomatoes (74 g)

• 3 oz Italian salami (84 g) (Chopped)

• 2 1/3 oz Olives, Kalamata (66 g) (1/2 cup)

• 4 extra large Egg (224 g)

• 1 tbsp Parsley (3.8 g)

Directions

Directions are for the original recipe of 4 serving

1. Preheat oven to 400 degrees F. Place squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.

2. While the squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, oregano, salt and pepper (to taste) to the pan.

3. Once the onions begin to caramelize, add the tomatoes and salami. Sauté an additional 10 minutes and then mix in the kalamata olives.

4. Once the squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.

5. Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.

6. Place the pan in the oven and bake until the whites of the eggs are cooked through.

7. Sprinkle fresh parsley over the top before serving. Enjoy!