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"Deliciousness", the Breakfast Casserole (gluten free)

After getting off work very early this morning, I felt a bit inspired to create a little surprise breakfast for my honey!

I am always looking for ways to make breakfast more portable for us. Egg muffins, egg bakes, and egg casseroles can be easily transported and are tasty hot out of the oven or cold with some hot sauce!

After creating this dish, Glenn and I devoured our servings and it was SO good! Soooooo when I asked him what I should name this casserole, he ponder the question for a bit and then answered, “deliciousness”!! Haha,  I guess that does pretty much sum up the dish! So it stuck!

Presenting, “Deliciousness”, the Breakfast Casserole.

This recipe is nutrient dense, keto friendly, primal, paleo (although, not strict), gluten free, grain free, and low carb!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This dish is rich in protein, which is grounding and protective. It also supports the root chakra.

  • Contains calcium, a key root chakra nutrient.

  • Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.

  • Contains root veggies, which help to provide grounding energy to support the root chakra.

  • This recipe is full of healthy fats and oils, which supports the sacral chakra.

  • Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

  • Contains green colored foods, which support and balance the heart chakra.

  • As a whole, spices in this recipe, work through the third eye chakra.

A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *

  • To make this dairy free, use an alternative nut based cream cheese like Kite Hill brand or remove the cheese all together.

  • I encourage you to use the leek listed below, at least give it a try. It tastes like onion. However, you can replace it 1:1 for yellow or white onion.

  • · Be sure your coconut milk is full fat and unsweetened. For the strict phase of the AIP, be sure there are no added gums (the only ingredients should be coconut/coconut meat and water).

Equipment Needed to Create this Recipe:

  • large skillet

  • a good knife

  • cutting board

  • mixing bowl

  • 7x11 glass baking/casserole dish

  • toothpick or wooden skewer

  • measuring cups/spoons



the Breakfast Casserole

(gluten free)

Prep time: 20 minutes Cook time: 60-70 minutes Yield: 8-10


  • 1 lb. ground pork, pasture raised 

  • 1 tbsp. bacon fat (alternatively you can use: butter, lard, ghee, or coconut oil)

  • 2 tbsp. breakfast sausage spice mix (see recipe HERE)

  • 8 oz. goat milk cheese log 

  • 2 leeks, cleaned and sliced

  • 8 eggs, whisked

  • ¼ cup coconut milk

  • 1 tbsp. fresh dill, chopped

  • ½ tbsp. fresh parsley, chopped

  • 1 tsp. garlic granules 

  • 1 tsp. black pepper

  • 1 tsp. garlic, minced

How to Create this Recipe:

  1. Pre-heat your oven to 325 ° F.  While your oven heats up, melt 1 tbsp. bacon fat in a big skillet.

  2. While the fat is melting, and the skillet warming up, mix the sausage seasoning into the ground meat in a medium bowl. Next, add the seasoned ground pork to the pan.

  3. While the sausage starts to cook, wash, trim, and slice the leeks. Set the sliced leeks aside for a moment. Continue to cook the sausage until it just starts to brown. At this point, add the leeks to the skillet with the sausage and continue to cook until the sausage has cooked through.

  4. In a medium bowl add the eggs, coconut milk, fresh herbs, garlic, salt, and pepper. Gently whisk to combine (I prefer my eggs to only be slightly whisked, so you can still see the yolks. But you do you!)

  5. Lightly oil a 7x11 glass baking dish. Pour the egg mixture into the dish, followed by the leek/sausage mix. Then, slice or crumble the goats milk cheese over top of the eggs, sausage, and leeks. Sprinkle the top with a bit more garlic granules. Finally, top with an evenly distributed 1 tsp. of chopped garlic.

  6. Bake in the oven for 60 - 70 minutes, or until eggs set (you can check this by using a tooth pick or wooden skewer; insert it into the casserole & when it comes out clean the eggs are set!).

  7. Portion into 8 servings and enjoy!!


  • The biggest tip for this recipe... cooking this dish low and slow is the key to a fluffy, wonderful texture. 



Serving Size: 1 (based off of 8 servings total)

Calories: 352

Fat: 24 grams

Carbohydrate: 5 grams

Protein: 26 grams

*All nutritional information are estimations and will vary.


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