I couldn’t wait to receive this new cookbook in the mail, and I knew exactly what I would make first! DUMPLINGS! A few months ago, I saw Bill and Haley from Primal Palate working on the recipe for their dumplings, and once they confirmed it was going to be in the book, I couldn’t wait to make them myself! I’ve always loved dumplings, and this recipe did not disappoint, it tasted just like the original!
Not only is each recipe drool-worthy, but this book is absolutely stunning! The photography is some of the best I’ve ever seen, and the layout is so well organized. With over 175 recipes, there’s something to please everyone!
I really wanted to share this recipe for the breakfast casserole, as I love breakfasts that can be made in advance, and eaten throughout the week! The flavor combo is perfect; it’s sooo yummy! Anything to make eating real food easier is right up my alley, and this recipe more than accomplishes the job!
Enjoy this recipe for the Breakfast Casserole from Make It Paleo II!
- 1/2 batch nightshade-Free Breakfast Sausage (see below)
- 5 strips bacon
- 1 sweet potato, peeled and shredded
- sea salt and ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon coconut oil, for greasing the dish
- 1 tablespoon ghee, store-bought or homemade (pg 286)
- 1/2 Vidalia onion, chopped
- 1 medium green bell pepper, chopped
- 4 tablespoons sliced scallions (2 scallions), divided
- 8 large eggs
- 1 cup full-fat coconut milk
For the Nightshade-Free Sausage:
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 pound ground pork
- 1 tablespoon rendered Lard (pg 294) or other cooking fat of choice
- Prepare the sausage.
- Fry the bacon in a large cast-iron skillet over medium-low heat until slightly crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Pour most of the excess bacon fat from the skillet into a small glass mixing bowl and reserve for later use.
- Add the sweet potato to the skillet and season with a pinch of salt, several grinds of pepper, and the oregano. Sauté the sweet potato over medium heat until softened and slightly browned, adding more bacon fat as needed during cooking to prevent it from sticking.
- Scoop the browned sweet potato into a large mixing bowl and allow to cool. Chop the sausage patties into bite-sized pieces and add to the sweet potato. Chop the bacon into small bits, reserve 1–2 Tbsp for garnish, and add the remainder to the bowl with the sweet potato.
- Preheat the oven to 375°F. Grease a 10-inch round casserole dish with the coconut oil.
- Warm the ghee in a clean skillet over medium heat. Add the onion and bell pepper and season with salt and pepper. Sauté until the onion is translucent, about 10 minutes. Add the onion and bell pepper to the bowl with the sweet potato mixture and allow to cool. Add 3 Tbsp of the scallions to the bowl, reserving 1 Tbsp for garnish. Pour the mixture into a greased casserole dish.
- In a small mixing bowl, whisk together the eggs and coconut milk. Add a pinch of salt and 5 grinds of pepper. Pour the egg mixture over the vegetable and meat mixture and stir lightly to evenly combine. Bake, uncovered, for 35–40 minutes, until the eggs are firm.
For the Sausage:
- Combine the salt and spices in a small mixing bowl.
- Place the ground pork in a large mixing bowl. Add the spice mixture and thoroughly knead the spices into the pork with your hands. Form the seasoned pork into about 12 small (1- to 2-oz) patties.
- Heat the lard in a medium-sized cast-iron skillet over medium heat. Place several of the patties in the hot pan, spaced apart so they cook evenly. Cook the patties for 2–3 minutes on each side, or until they are golden brown on the outside and no longer pink in the middle. Repeat with the remaining patties.
- Serve alongside your favorite breakfast foods.
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