I’ve written a lot about following the AIP (autoimmune protocol) diet since I began in July, and overall it’s been manageable. While I do miss indulging in chocolate treats sometimes, I haven’t felt deprived. One area that has been hardest to replace on AIP is breakfast. I moved away from my usual fruit, sweet granola, and nut butter routine and started choosing savory options like butternut squash soup, bone broth, and turkey-apple breakfast hash. Those work well for everyday mornings, but they didn’t feel special enough for holiday mornings or larger family gatherings—especially on occasions like Christmas when eggs usually take center stage.
This Egg-Free Breakfast Casserole was born from that gap. After searching for an AIP-friendly alternative to a classic savory egg casserole and coming up short, I developed a hearty, make-ahead dish that serves a crowd and doesn’t rely on eggs. The casserole—made with spaghetti squash, plenty of vegetables, ground pork, and bone broth—was a hit with my family, including the picky eaters. It’s savory, comforting, and makes a great centerpiece for a special breakfast or brunch.
Spaghetti squash might not be the first ingredient you’d think to use as an egg substitute, but its mild flavor and slightly starchy texture make it an excellent binder and absorber of juices and broth. It pairs well with herbs, spices, vegetables, and meat, and like a traditional egg casserole, it holds together after cooling and can be made ahead and reheated.
This casserole is ideal for special-occasion brunches and also practical for weekly meal prep. Batch cooking is especially helpful on AIP or Paleo—make a large pan, portion it out, and you’ve got several meals ready. This recipe yields about eight generous servings, so it’s perfect for feeding a family or having leftovers for multiple breakfasts, lunches, or dinners.
The casserole is also very vegetable-forward. Besides a pound of ground pork (or your preferred meat), the bulk of the dish is spaghetti squash, mushrooms, spinach, zucchini, carrots, celery, onions, and fresh herbs. It’s dairy-free and can be made vegetarian if you omit the meat and use a plant-based broth or coconut milk.
To prepare this dish, start by roasting and shredding the spaghetti squash. Roasting in the oven works well, though you can cook it in a pressure cooker or Instant Pot if you prefer a faster method. Roasting ahead saves time on the day you assemble the casserole.
The other components come together quickly on the stovetop. I like to use two skillets: one for a sauté of onions, carrots, and celery (mirepoix) that gets the ground pork added to it, and another for mushrooms and zucchini. Add the drained, cooked spinach to the mushroom skillet. Once the vegetables are softened and the pork is browned, combine everything, season to taste, and transfer it to a greased casserole dish. Stir in the shredded spaghetti squash, then add bone broth or coconut milk so the casserole will stay moist during baking.
Bake at 375°F for about 40–45 minutes, until the casserole is hot, bubbly, and most of the liquid has evaporated. It sets up nicely as it cools and is easier to slice if you make it a day ahead and refrigerate it. Reheating in a warm oven yields the best texture, though you can microwave individual portions for convenience.
Serve this casserole by itself with coffee or tea, or alongside fresh fruit and some paleo biscuits spread with ghee or unsweetened apple butter. It’s versatile—swap in different meats, vegetables, or herbs to match your preferences or what’s in season.
Whether you follow AIP, avoid eggs, or simply want a fresh idea for breakfast, this Egg-Free Breakfast Casserole is a satisfying, flavorful option. Consider it for upcoming spring and summer gatherings—Easter, Mother’s Day, or Father’s Day—when you want a crowd-pleasing, egg-free main dish. 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. (You can roast the squash ahead of time.)
- Microwave the frozen spinach, drain well, 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 the 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 drained spinach.
- Combine the contents of both skillets, taste, and adjust seasoning if needed.
- Transfer the mixture to a greased 9×13-inch baking dish. Stir in the shredded spaghetti squash so it’s evenly distributed. Pour the bone broth and/or coconut milk 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; it firms up when chilled.
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