Paleo California breakfast casserole

Paleo, Gluten Free, Dairy-Free, Soy-Free

4 Servings, 1 Calories/Serving

70 Minutes

Cooking an avocado i brings out more of the fruit’s nuttiness and lends a creamy bite to this otherwise straightforward paleo-friendly breakfast casserole. Cook the fennel and leek until it caramelizes adds a touch of sweetness to the dish.


  • ½ pound bacon
  • 1 large leek
  • 1 fennel bulb with fronds
  • 1 avocado
  • 4 marinated artichoke hearts
  • 4 ounces cherry tomatoes
  • Small bunch fresh parsley
  • 8 eggs
  • ½ cup hemp milk
  • ? teaspoon nutmeg
  • Kosher salt and black pepper



Prep the veggies

Heat the oven to 375°F.
  • Chop the bacon into ¼-inch pieces.
  • Thinly slice the leek. Rinse and drain the slices.
  • Thinly slice the fennel bulb and coarsely chop the fronds.
  • Peel and dice the avocado.
  • Slice the artichoke hearts and cherry tomatoes in half.
  • Coarsely chop the parsley.


Cook the bacon, leek, and fennel

In a pan over medium heat, add the bacon and cook until the fat has rendered and the bacon is crisp, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate to cool, leave the bacon fat in the pan.
Add the leek and fennel to the pan and season lightly with the salt. Cook, stirring occasionally, until the leek and fennel are slightly caramelized, 8 to 10 minutes. Transfer to a baking dish and top with the bacon, avocado, and artichoke hearts.


Bake the casserole

In a large bowl, whisk the eggs with the hemp milk and nutmeg until blended. Stir in the parsley and fennel fronds and season with salt and pepper.
Pour the mixture into the baking dish with the bacon, leek, and fennel. Tuck the halved cherry tomatoes into the dish.
Bake until the eggs are set, 35 to 40 minutes.



Remove from the oven and let cool. Cut into 4 slices and serve.

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