Autumn Breakfast Casserole (Paleo, Whole30 + Keto)

Our Paleo + Whole30 autumn breakfast casserole is full of fall flavors with kale, brussels sprouts, mushrooms, winter squash, leeks, eggs and sausage.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 278 kcal
Author Justin + Erica Winn | Real Simple Good


  • 1 tbsp grass-fed butter or ghee (or sub avocado oil)
  • 12 eggs
  • 2 cups winter squash cubed (butternut or delicata)
  • 2 cups greens (kale, chard, and/or spinach)
  • 1 cup brussels sprouts - shaved
  • 1 cup mushrooms - sliced
  • 1 leek - diced
  • 5 pieces pre-cooked sausages - cut into bite sized pieces
  • 1 tbsp fresh thyme - chopped
  • 1/4 tsp each: salt + pepper


  1. Start by pre-heating your oven to 375 degrees fahrenheit, and grease a 9x13 pan with butter, ghee or avocado oil.

  2. Crack eggs in a large mixing bowl and whisk until creamy.
  3. Prepare the rest of the ingredients as noted above, and place in bowl with eggs. Mix thoroughly, and pour into greased pan.
  4. Place in the oven and bake for 40 minutes, or until eggs are cooked. Let cool for a few minutes, and serve, or let cool completely and store in fridge to re-heat and serve for breakfast throughout your week.

Recipe Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.  

Nutrition Facts
Autumn Breakfast Casserole (Paleo, Whole30 + Keto)
Amount Per Serving
Calories 278 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Carbohydrates 11g4%
Fiber 2g8%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.