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This “clean start” Paleo breakfast casserole aims at offering just that: a clean start to your day! A balanced meal in each slice, this casserole offers up healthy starch, protein, and leafy greens. Using frozen hashed browns and spinach to help this dish come together, it’s an absolute breeze to whip up.
Here’s the deal, y’all, I love a good indulgent breakfast/brunch (think: coffee cake, scones, etc.), and I totally believe there is a really wonderful time and place for these yummy breakfast treats, but more often than not, my body CRAVES a healthy, nutritious breakfast. This “clean-start” Paleo breakfast casserole is just that: a super balanced, super nutritious breakfast. Even better? It is meal prep-friendly! I personally love the idea of meal prepping for breakfast specifically, and with a healthy breakfast prepped and ready to go, my day falls into place much more easily.
Ingredients for Paleo Breakfast Casserole
Today’s Paleo breakfast casserole is extremely simple and extremely balanced. We have healthy carbohydrates, protein, and a good dose of leafy greens. Though you can absolutely use fresh ingredients to make the hash browns and spinach, I wrote this recipe to call for frozen! Here’s what you’ll need for this casserole:
- Butter or Ghee – to start, you’ll need 2 tablespoons of butter or ghee (coconut or olive oil work here too!). We love the way that butter/ghee taste here, but feel free to use any fat you love most.
- Hash Browns – you’ll also need 16 ounces of hash browns here. Again, you can totally use fresh potatoes here, but grabbing a bag of frozen hash browns makes things *so* much easier!
- Spinach – 16 ounces of frozen spinach adds the perfect amount of leafy greens here,…
- Eggs – …18 eggs bind everything together beautifully, and…
- Sea Salt + Cracked Pepper – …a 1/2 teaspoon of sea salt + a sprinkle of pepper add just enough seasoning!
How to Make Easy Paleo Egg Casserole
It doesn’t get much easier than this casserole, y’all, and after a quick prep, you’ll have 8 whole servings to feed or family or to store away for a week of healthy breakfasts! Here’s how you’ll throw this easy breakfast together:
- Cook the Hash Browns – melt 1 tablespoon of the butter in a large frying pan over medium heat, and once melted, add the hash browns to the pan. Cover and let the hash browns steam for 4 minutes, then uncover, stir, and let them cook for 5 minutes before stirring again. Stir again and let cool for 5 more minutes (or until the potatoes start to brown and are cooked through). Finally, transfer the cooked hashed browns to a 9 x 13″ glass casserole dish, and using a spatula, spread the potatoes out into one even layer.
- Steam the Spinach – melt the remaining butter in the frying pan and return to medium heat, and once melted, add the frozen spinach and cover. Let the spinach steam for about 4 minutes then uncover and stir.
- Combine the Eggs + Spinach – in a large bowl, whisk the eggs together, then pour the cooked spinach into the eggs and whisk to combine. Pour the egg mixture over the hash browns in the casserole dish and season with the salt.
- Bake – bake the casserole at 350°F for 35 minutes, or until the center of the dish is firm when shaken.
- Let Cool, Slice, and Serve – let the finished casserole cool for at least 10 minutes, then slice and serve!
Can You Have Eggs on Paleo?
Yes, you can! Eggs are totally Paleo-compliant, so scramble them, fry them, casserole them, and enjoy!
Variations for Spinach Breakfast Casserole
We LOVE this recipe as written, but feel free to change it up to fit your needs. Here are a few of our favorite swaps and additions:
- Add an Animal Protein – add bacon or breakfast sausage to the casserole for some extra flavor and protein. Simply cook the sausage/bacon, then add it in with the hash browns in the bottom of the casserole dish.
- Add Cheese – if you aren’t Paleo, feel free to add your favorite cheese over top of the casserole just before baking!
- Add More Veggies – chop up any veggies you love and add them to the casserole too! For all of the best recommendations on veggie cookie time (because oftentimes this requires some pre-roasting), check out our breakfast casserole article.
- 2 tablespoons butter ghee, or coconut oil, divided
- 1 pound frozen hashed browns
- 1/2 teaspoon fine sea salt
- 1 pound frozen spinach
- 18 eggs
- fresh cracked pepper to taste
Alternate for the hashed browns if you can't find frozen:
- 1 pound yellow potatoes shredded
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Melt 1 tablespoon of the butter in a large frying pan over medium heat. Once melted, add the fresh homemade or frozen hashed browns to the pan. Cover and let steam for 4 minutes. Uncover, stir, and let them cook for 5 minutes before stirring again. Stir again and let cool for 5 more minutes, or until the potatoes start to brown and are cooked through. Transfer the cooked hashed browns to a 9 x 13" glass casserole dish. Using a spatula, spread the potatoes out into one even layer.
- Melt the remaining butter in the frying pan and return to medium heat. Once melted, add the frozen spinach and cover. Let the spinach steam for about 4 minutes then uncover, stir, and continue to stir until it's completely melted.
- In a large bowl, whisk the eggs together. Pour the cooked spinach into the eggs and whisk to combine. Pour the egg mixture over the hashed browns in the casserole dish and season with the salt.
- Bake at 350 F for 35 minutes, or until the center of the dish is firm when shaken.
- Let cool for at least 10 minutes and then slice and serve. Add additional salt and pepper to taste.
- Note: the casserole is less likely to stick the longer you let it cool.