Paleo squash and salami breakfast casserole
This Paleo Squash and Salami Breakfast Casserole features tender squash, savoury salami, and fresh vegetables, all baked with eggs for a hearty start to your day. It's a nutritious option for those on a Paleo diet, packed with flavour and protein.
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.
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.
Paleo squash and salami breakfast casserole FAQ:
Bake the casserole in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the eggs are set and the top is golden brown.
If the eggs are runny, return the casserole to the oven and bake for an additional 5-10 minutes. Check periodically to ensure the eggs set properly.
Yes, you can substitute salami with any similar cured meat like bacon or chorizo, or use a non-meat alternative if desired for a vegetarian option.
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
A medium-sized baking dish (approximately 9x9 inches or equivalent) works well for this recipe, allowing enough space for the casserole to bake evenly.
Cooking 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.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 13g
Carbohydrates 14g
Fiber 3.93g
Sugar 6g
Fat 27g
More recipes
Mushroom, onion and egg white omelet with black pepper and salt
A light and protein-packed Mushroom, Onion, and Egg White Omelet.
14 Dec 2025