Paleo squash and salami breakfast casserole
Start your day with a delicious Paleo Squash and Salami Breakfast Casserole! This nutritious recipe combines tender squash, savory salami, vibrant cherry tomatoes, and olives, all seasoned with oregano and parsley. Topped with eggs, it's a perfect low-carb, gluten-free breakfast option to fuel your morning.
Cook time 55 min
Prep time 15 min
Ingredients:
1 squash4 tbsp butter
1 dash salt
1 dash black pepper
1 cup onion
2 garlic cloves
2 tsp dried oregano
1/2 cup cherry tomatoes
3 oz beef or pork salami
2 oz olives
4 eggs
1 tbsp fresh parsley
Start your day with a delicious and nutritious Paleo Squash and Salami Breakfast Casserole. This savory dish combines the flavors of squash, salami, and fresh vegetables to create a satisfying meal that is both hearty and healthy. Perfect for those following a Paleo diet, this casserole can be a great way to incorporate more vegetables and protein into your morning routine.
Instructions:
- Wash and peel the squash.
- Cut the squash into small cubes (about 1/2 inch pieces).
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the cubed squash to the skillet, sprinkling with a dash of salt and a dash of black pepper.
- Sauté the squash for 8-10 minutes, stirring occasionally, until it starts to become tender.
- While the squash is cooking, dice the onion and mince the garlic.
5. Cook the Onion and Garlic:
- Add the diced onion to the skillet with the squash.
- Sauté for another 5 minutes until the onion becomes translucent.
- Then add the minced garlic and cook for an additional 1 minute.
- Sprinkle in the 2 teaspoons of dried oregano, stirring well to combine.
7. Prepare the Remaining Ingredients:
- Halve the cherry tomatoes.
- Dice the salami.
- Slice the olives.
8. Combine Everything:
- Add the cherry tomatoes, diced salami, and sliced olives into the skillet with the squash mixture.
- Cook for 2-3 more minutes until everything is evenly heated through.
- Grease a baking dish with 1 tablespoon of butter.
- Transfer the skillet mixture into the greased baking dish, spreading it out evenly.
- In a medium bowl, beat the 4 eggs.
- Pour the beaten eggs over the squash and salami mixture in the baking dish.
- Place the baking dish into the preheated oven.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Once baked, remove the casserole from the oven and let it sit for a few minutes.
- Sprinkle the top with 1 tablespoon of freshly chopped parsley.
- Cut the casserole into portions and serve warm.
Tips:
- Choose a medium-sized squash for a balanced flavor and texture.
- Use high-quality salami to enhance the overall taste of the casserole.
- Feel free to substitute the fresh parsley with any other fresh herb you prefer, like cilantro or basil.
- When chopping the garlic, make sure to mince it finely to ensure even distribution throughout the casserole.
- Consider adding a handful of spinach or kale for an extra nutrient boost.
- Use a preheated oven for more consistent cooking results.
This Paleo Squash and Salami Breakfast Casserole is not only delicious but also easy to prepare. With its combination of flavors and textures, it makes for a perfect breakfast or brunch option. Serve it fresh out of the oven and enjoy a nutritious meal that will keep you energized throughout the day.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 13g
Carbohydrates 14g
Fiber 3.93g
Sugar 6g
Fat 27g
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