Since starting the AIP (autoimmune protocol) diet in July, I’ve shared many updates here. Overall, the diet has been manageable and I don’t feel deprived—though I do miss some classic breakfasts. Replacing familiar morning foods has been the biggest challenge. I used to rely on fruit, sweet granola, and nut butters, but now favor savory options like butternut squash breakfast soup, Instant Pot bone broth, and turkey apple breakfast hash. Still, those choices didn’t always feel right for family gatherings or holiday mornings. I really missed the convenience and comfort of an egg-based casserole.
This Egg-Free Breakfast Casserole was developed to fill that gap. I wanted a hearty, make-ahead dish that could feed a crowd and recreate the satisfying texture of a traditional egg casserole—without eggs. The result exceeded expectations. Packed with vegetables, ground pork, and bone broth, this casserole earned rave reviews from family members, even those who are less adventurous eaters. It’s a winner for special occasions and everyday meals alike.
Spaghetti squash makes an excellent egg replacement. Its mild flavor absorbs herbs, spices, and the savory juices from the other ingredients. The slightly starchy texture helps bind the casserole as it bakes, and like a traditional egg bake, it can be prepared ahead and reheated.
This casserole is ideal for a crowd and also practical for meal prep. One pan easily yields eight generous servings—perfect for breakfasts, lunches, or dinners throughout the week. Batch cooking is especially helpful on AIP or Paleo plans: cook once, portion, and enjoy several ready-made meals.
This casserole is heavily vegetable-based, with only a pound of ground pork (or a protein of your choice) and a bounty of spaghetti squash, mushrooms, spinach, zucchini, carrots, celery, onions, and fresh herbs. It’s dairy-free and could be made vegan by omitting the meat and using coconut milk instead of bone broth.
Start by prepping your vegetables. Roasting and shredding the spaghetti squash ahead of time saves time on the day you assemble the casserole; store it in the refrigerator until needed. I roast mine in the oven, but if you prefer a faster method, you can cook spaghetti squash in a pressure cooker or Instant Pot to speed up the process.
Most of the cooking happens on the stovetop. Use two large skillets to saute the vegetables separately: one for the mirepoix of onion, celery, and carrots—where you’ll also brown the ground pork—and another for mushrooms and zucchini. Add thawed, drained spinach to the mushroom and zucchini mixture. Once everything is cooked and seasoned, combine the pans, mix in the shredded spaghetti squash, and transfer the mixture to a greased casserole dish.
To keep the casserole moist, pour bone broth and/or coconut milk over the mixture before baking. Bake at 375°F (190°C) for about 40–45 minutes, until the dish is hot and bubbly and most of the liquid has evaporated. The casserole firms up as it cools, and it is especially easy to slice and serve when made a day ahead.
Let the casserole cool before cutting. It reheats well in the oven or microwave and holds together nicely after chilling. The finished dish is savory, herby, and satisfying—an excellent alternative to traditional egg casseroles.
Serve this casserole on its own with coffee or tea, or pair it with fresh fruit and paleo drop biscuits spread with ghee or apple butter for a complete brunch. It’s versatile—swap in your favorite vegetables, herbs, or protein to suit your taste.
Whether you follow AIP, have an egg intolerance, or simply want a new breakfast option, this Egg-Free Breakfast Casserole is a flavorful, reassuring choice. Consider it for upcoming celebrations like Easter, Mother’s Day, or Father’s Day as a crowd-pleasing egg-free centerpiece.
Enjoy this AIP and Paleo-friendly Egg-Free Breakfast Casserole at your next special brunch—it’s sure to please a crowd.
- 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 protein of choice)
- 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 the spaghetti squash in half and scoop out the seeds. Roast cut-side down on a lined baking sheet for 45–50 minutes. When tender, shred the flesh with a fork and set aside. (This can be prepared ahead.)
- Microwave the frozen spinach, drain excess liquid, and set aside.
- In a large skillet, heat 1 tablespoon coconut oil. 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 the remaining coconut oil. Sauté mushrooms and zucchini until softened, about 8 minutes. Stir in the cooked spinach.
- Combine the contents of both skillets, taste, and adjust seasoning as needed.
- Transfer the mixture to a greased 9×13″ baking dish. Stir in the shredded spaghetti squash so it is evenly distributed. Pour the bone broth and/or coconut milk evenly over the top.
- Bake at 375°F for 40–45 minutes, until bubbly and most of the liquid has evaporated. Allow to cool before cutting and serving.
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