Guys, be very excited!!
Oh, what’s that? A big breakfast casserole made from a brand spankin’ new cookbook makes your heart buzz with excitement and your stomach growl too? This is why we’re friends.
In case you haven’t heard it enough, let me once again bring up my cookbook obsession. THEY’RE JUST SO PRETTY. And filled with all kinds of food that I want to eat.
And let me tell you, Make it Paleo II is no exception. This book was authored by the brilliant duo behind Primal Palate, Bill and Hayley, and Hayley’s sister Caitlin. They did a spectacularly beautiful job on this book, because it is perfect in every way. Bill and Hayley have followed up their first cookbook with one that is somehow even better than the original.
I can’t even explain to you how excited I was to receive a copy of this cookbook, and share a recipe with you. I look up to Bill and Hayley a lot, as recipe developers, food photographers, bloggers and just as generally down to earth people. And they have, in all honesty, produced a spectacular book.
Make it Paleo II is packed with over 175 grain-free recipes. There’s really a little bit of something for everyone packed inside: simple recipes, allergy-friendly options, recipe recreations (like pasta, pizza and luscious desserts!) food projects for the foodies. You name it, it’s in there.
The photos immediately catch your eye, and you just know that you have to have that food. LIKE NOW.
I’m excited to cure my own bacon, and I also have my eye on the lamb barbacoa tacos, hash brown nested eggs, orange chicken and the maple vanilla bean ice cream.
The first recipe I made was this breakfast casserole, and it did not disappoint. It reminds me of the omelet I used to order from my favorite breakfast place growing up in the Chicago ‘burbs, but in a family-style dish. Prepping the veggies is really easy, and just requires a little time and stirring on the stovetop. Then you mix it all in a casserole dish with the egg mix, set it in the oven and let it bake.
It’s simple, feeds a crowd (or a leftovers lover 😉 ) and tastes just as delicious as it looks!
While it’s on your mind, preorder your copy of Make it Paleo II HERE on Amazon! The book releases on February 17th, and, if you order before then, you get the reduced price. Also be on the lookout for a giveaway of MIP2 on my instagram account very soon!
- 1 Teaspoon sea salt
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon dried oregano
- ½ Teaspoon black pepper
- ¼ Teaspoon white pepper
- ¼ Teaspoon rubbed sage
- ¼ Teaspoon ground turmeric
- ¼ Teaspoon cinnamon
- 1 Pound ground pork
- 1 Tablespoon lard or fat of choice
- ½ Batch nightshade-free breakfast sausage (see above)
- 5 Strips bacon
- 1 Sweet potato, peeled and shredded
- Sea salt and ground black pepper
- ½ Teaspoon dried oregano
- 1 Tablespoon coconut oil
- 1 Tablespoon ghee
- ½ Vidalia onion, chopped
- 1 Medium green bell pepper, chopped
- 4 Tablespoon sliced scallions (2 scallions), divided
- 8 Large eggs
- 1 Cup full-fat coconut milk
- Combine the salt and spiced in a small mixing bowl.
- Place the ground pork in a large mixing bowl. Add the spice mixture and thoroughly kneed the spices into the pork with your hands. Form 12 small 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 for 2-3 minutes on each side, or until golden brown on the outside and no longer pink in the middle.
- Repeat with the remaining patties.
- Fry the bacon in a large cast iron skillet over medium-low heat until slightly crispy. Transfer to paper towels and reserve the excess bacon fat from the skillet for later use.
- Add the sweet potato to the skillet and season with a pinch of sea salt, pepper and the oregano. Sauté the sweet potato over medium heat until slightly browned, adding more bacon fat as needed to prevent sticking.
- Scoop the sweet potato into a large bowl.
- Chop the breakfast sausage patties into bite sizes pieces and add to the sweet potato. Chop the bacon into small bits, reserve 1-2 tablespoons for garnish, and add the remainder to the bowl.
- Preheat oven to 375 degrees. 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. Sautee until the onion is translucent, about 10 minutes.
- Add the onion and bell pepper to the bowl and allow to cool. Add 3 tablespoons of the scallions.
- Pour the mixture into the greased casserole dish.
- In a small bowl, whisk together the eggs and coconut milk. Add a pinch of salt and 5 grinds of pepper. Pour the egg mixture into the casserole dish and stir lightly to evenly combine.
- Bake, uncovered, for 35-40 minutes, until the eggs are firm.