Please Hack my Christmas Casserole

Answered on August 19, 2014
Created December 24, 2011 at 10:05 PM

This is for the majority of the family but I want to make a Paleo Version.

1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 6 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded

I think I will add all but the bread and milk. In its place I will add cooked 1 inch strips of bacon and 1/2 cup of cream. Do you think I need almond flour or just cook it in a casserole dish like it is?



on December 29, 2011
at 12:32 AM

I went with a quiche. Eggs, cream, organic breakfast sausage, parmesan and green onions... yum!

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6 Answers


on December 24, 2011
at 10:45 PM

Leave out the bread and milk and add a bit of cream and you have a beautiful quiche on your hands. But quiche is lovely so I think you'll be fine. (I might up it to a cup to make it super creamy delicious.) Or go with a gluten free bread substitute.

Honestly I've tried a few times to recreate this and have not been happy with the results using coconut and/or almond breads. I have not tried simply adding almond meal but think that would give you a solid bread-like product which isn't what you want (I don't think.) If you try that though I'd love to hear how the end product is.


on December 24, 2011
at 10:24 PM

The meat + liquid + bread ratio makes me think this casserole is like a lighter, softer version of meatloaf. My suggestion, if you want to preserve that texture, would be to add less liquid and substitute the bread with something absorbent. Eggplant cubes could work well here if you salt and thoroughly drain the liquid from them first. Just remember that most vegetables introduce a lot of water and should be drained first if used. Maybe a little fine blanched almond flour could help achieve the desired texture.



on December 24, 2011
at 10:08 PM

I'm sure the bread absorbed milk, egg and meat juices. You might consider adding a vegetable such as cauliflower or even rice to fill the gap left by leaving out the bread. Or, just cut back on the milk and eggs.

Sounds like it'll be delicious!



on December 25, 2011
at 12:35 PM

If you do legumes, you could try using red lentils instead of bread. They soak up liquid and provide a lovely texture.



on December 25, 2011
at 12:21 PM

If your family doesn't have an issue with carbohydrates, I would consider this sort of like a "scalloped potato" recipe, and would add thin slices of potato -- if you're avoiding nightshades, sweet potato works fine -- cut the 2 cups milk to 1 cup of cream. Personally, I think the bacon with the sausage is too much, but if you like it, adding the bacon is fine. Add a bit of nutmeg and a pinch of chili pepper, and bake it at 350 until it's set.



on December 24, 2011
at 11:36 PM

If you just skip the bread and milk and add 1/2 cup of cream to the eggs it should turn out fine. Of course add the bacon too- that just makes it yummier.

Honestly I'd skip the gluten-free bread idea- I tried that stuff last year in stuffing and I thought it was awful.

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