Since starting the AIP (autoimmune protocol) diet in July, I’ve shared a lot about my experience. Overall it’s been manageable, though I do miss some of my previous breakfasts—especially during holidays. Breakfast options are the hardest to replace on AIP. I traded fruit, sweet granola, and nut butters for savory options like butternut squash soup, bone broth, and turkey-apple hash. Those work most days, but for special occasions—like Christmas morning—I wanted something more traditional and crowd-pleasing without eggs.
This Egg-Free Breakfast Casserole was my answer. After searching for a substitute for our usual egg-based brunch casserole and finding nothing suitable, I developed a hearty, make-ahead dish that feeds a crowd and doesn’t rely on eggs. The casserole combines spaghetti squash with plenty of vegetables, ground pork, and bone broth. My family loved it—even the picky eaters—so I think you will, too.
Spaghetti squash is a surprisingly good egg substitute. Its mild flavor pairs well with herbs, spices, vegetables, and meat. It also has a slightly starchy texture that helps absorb juices and broth while baking. Like an egg casserole, it can be made ahead, chilled, and reheated for serving.
This casserole is not only suitable for special-occasion brunches but is also excellent for meal prep. Batch cooking on AIP or Paleo diets is a huge time-saver: make a large pan, portion it, and you’ll have breakfasts or lunches for the week. This recipe yields about eight generous servings.
This casserole is mostly vegetables with just a pound of ground pork (or your preferred meat). The rest is spaghetti squash, mushrooms, spinach, zucchini, carrots, celery, onions, and fresh herbs. It’s dairy-free and, if you omit the meat, could be made vegan.
To save time, roast and shred the spaghetti squash in advance and store it in the fridge until you’re ready to assemble. I roast mine in the oven, but you can speed up the process with an Instant Pot method if needed.
Most of the stovetop work is straightforward. Use two large skillets: sauté the onion, celery, and carrots (mirepoix) in one, then add and brown the ground pork with herbs and spices. In the second skillet, sauté mushrooms and zucchini, then stir in cooked, drained spinach. Combine both skillets, season to taste, and transfer the mixture to a greased casserole dish. Fold in the shredded spaghetti squash and pour bone broth or coconut milk over the top so the casserole stays moist as it bakes.
Bake at 375°F for about 40–45 minutes, until the casserole is bubbly and most of the liquid has evaporated. Let it cool before cutting; it sets best after chilling overnight and reheating, similar to a traditional egg casserole.
Serve this casserole on its own with coffee or tea, or pair it with fresh fruit and Paleo drop biscuits spread with ghee or unsweetened apple butter for a fuller brunch. The recipe is versatile: swap meats, vegetables, or herbs to suit your preferences.
Consider this AIP and Paleo Egg-Free Breakfast Casserole for upcoming spring and summer occasions—Easter, Mother’s Day, Father’s Day—or any time you want a satisfying egg-free option. 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 (or preferred meat)
- 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
- Preheat oven to 400°F. Cut spaghetti squash in half, scoop out seeds, and roast cut-side down on a lined baking sheet for 45–50 minutes. Shred the flesh with a fork and set aside. (This can be prepared ahead.)
- Microwave frozen spinach, drain excess liquid, and set aside.
- In a large skillet, heat 1 tablespoon coconut oil and sauté onion, carrots, and celery for 4–5 minutes. Add ground pork and cook until browned. Stir in fresh herbs, spices, and salt.
- In a second skillet, heat remaining coconut oil and sauté mushrooms and zucchini until softened, about 8 minutes. Stir in the cooked, drained spinach.
- Combine contents of both skillets, taste, and adjust seasoning.
- Transfer the mixture to a greased 9×13″ baking dish. Stir in shredded spaghetti squash so it’s evenly distributed. Pour bone broth and/or coconut milk evenly over the top.
- Bake at 375°F for 40–45 minutes, until bubbly and most liquid has evaporated. Allow to cool before cutting. It often tastes best chilled and reheated.
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