Since starting the AIP (autoimmune protocol) diet in July, I’ve shared many recipes and observations here. Overall, the change has been manageable and I don’t feel deprived, even when tempted by rich chocolate treats. One consistent challenge has been replacing typical breakfast foods—especially those I used to enjoy like fruit, sweet granola, and nut butters.
Breakfast has shifted to savory options: butternut squash soup, bone broth, and my Turkey Apple Breakfast Hash. These work well for everyday meals, but they didn’t feel right for special occasions such as Christmas morning. I missed the familiar ease of egg-based brunch dishes.
Out of that need came this Egg-Free Breakfast Casserole. I wanted a hearty, make-ahead dish that could feed a crowd and stand in for a traditional egg casserole. The result exceeded my expectations. Packed with vegetables, ground pork, and bone broth, this casserole was a hit with my family—even the picky eaters. I think you’ll enjoy it, too.
Spaghetti squash makes an excellent egg substitute. Its neutral flavor blends well with a variety of herbs, vegetables, and meats. Slightly starchy, it absorbs juices and broth as the casserole bakes, creating a satisfying texture similar to an egg-based bake. Like many casseroles, it can be prepared ahead and reheated for easy serving.
This casserole is suitable for a special-occasion brunch but also works as a practical meal-prep dish. One of the best strategies for AIP or Paleo living is batch cooking—making large quantities and portioning them for the week. This recipe yields about eight generous servings, so it can provide breakfasts, lunches, or dinners for several days.
The casserole is mostly vegetables, with one pound of ground pork (or any preferred protein) rounding it out. Spaghetti squash, mushrooms, spinach, zucchini, carrots, celery, onions, and fresh herbs make up the bulk of the dish. If you omit the meat, the recipe is dairy-free and can serve as a vegan option when using coconut milk in place of bone broth.
To prepare the casserole, start by prepping the vegetables. Roasting and shredding the spaghetti squash ahead of time saves effort on the day you bake the casserole. I normally roast mine in the oven, but you can cook spaghetti squash faster using a pressure cooker or Instant Pot if you prefer.
The remainder of the dish cooks quickly on the stove. I use two large skillets: one for a classic mirepoix of onion, celery, and carrot with the ground pork, and another for mushrooms and zucchini. Add microwaved, drained frozen spinach to the mushroom pan. Once the pork is browned and the vegetables are tender, combine them, season to taste, and transfer the mixture to a greased casserole dish. Stir in the cooked spaghetti squash to distribute it evenly.
Pour bone broth or coconut milk over the combined ingredients before baking so the casserole remains moist. Bake at 375°F (190°C) for about 40–45 minutes, until most of the liquid has evaporated and the dish is hot and bubbly.
Allow the casserole to cool before cutting. It sets up well after chilling overnight and reheats nicely—similar to an egg casserole. The final dish is savory, herb-forward, and comforting.
Serve this casserole on its own with tea or coffee, or alongside fresh fruit and biscuits for a more complete brunch. It pairs well with ghee or unsweetened apple butter on the side.
Whether you follow AIP, have an egg intolerance, or simply want to try a different breakfast approach, this Egg-Free Breakfast Casserole is versatile and satisfying. Swap in your favorite vegetables, meats, or herbs to personalize it for your family.
Consider this AIP- and Paleo-friendly Egg-Free Breakfast Casserole for upcoming spring and summer celebrations like Easter, Mother’s Day, or Father’s Day. It’s a crowd-pleasing, egg-free option that’s easy to make ahead. Enjoy!
- 2 small or 1 large spaghetti squash
- 2 tablespoons coconut oil, divided
- 1 10-oz pack frozen spinach
- 1 large onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 lb ground pork
- 2 8-oz packs mushrooms, sliced
- 1 large zucchini, chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons cinnamon
- 1 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1 1/2 cups bone broth and/or coconut milk
- Cut the spaghetti squash in half, remove the seeds, and roast cut-side down on a lined baking sheet at 400°F (200°C) for 45–50 minutes. Shred the flesh with a fork and set aside. (You can prepare this in advance.)
- Microwave the frozen spinach, drain excess liquid, and set aside.
- In a large skillet, heat 1 tablespoon coconut oil and sauté the onion, carrots, and celery for 4–5 minutes. Add the ground pork and cook until browned. Stir in fresh herbs, spices, and salt.
- In a second skillet, heat the remaining coconut oil and sauté the mushrooms and zucchini until softened, about 8 minutes. Stir in the cooked spinach.
- Combine the contents of both skillets and adjust seasoning if needed.
- Transfer the mixture to a greased 9×13″ baking dish. Stir in the shredded spaghetti squash to mix evenly. Pour bone broth and/or coconut milk over the top.
- Bake at 375°F (190°C) for 40–45 minutes, until bubbly. Allow to cool before cutting.
**This post may contain affiliate links and I may receive a small commission if a product is purchased. I only share products I use and trust.**