Primal Breakfast Casserole

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“Taking the best from others and cutting out anything that's non-primal. When you can, make this with free-range, pasture-fed eggs, pork, cream, butter and cheese, and the veggies from your backyard garden or locally grown. You really don't need bread for a breakfast casserole - it's just a filler, and the texture/flavor is just as good when you refrigerate the mix overnight.”
1hr 30mins

Ingredients Nutrition

  • 12 eggs, from happy free-range chickens, with grass under their little scaly feet
  • 1 lb pork sausage (watch ingredients!)
  • 12 onion, chopped
  • 1 green bell pepper, medium, chopped
  • 12 tomatoes, chopped (or grape or cherry tomatoes, halved)
  • 1 cup heavy cream
  • 1 12 cups shredded cheddar cheese (or cheese mix of your choice)


  1. Brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit.
  2. Scramble 12 eggs in a large bowl.
  3. Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
  4. Add cream.
  5. Add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? It's cheese!).
  6. Finally add the slightly cooled off cooked sausage.
  7. Mix well, cover, and refrigerate overnight.
  8. Heat oven to 325.
  9. Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish.
  10. Bake for 50-55 minutes.
  11. Serve with bacon!

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