Cranberry Sausage Breakfast Casserole (AIP Reintro/Paleo)

Cranberry Sausage Breakfast Casserole (AIP Reintro/Paleo)

It is that time of year where traditions become especially important. Many families rely heavily on traditions around the holidays whether it is a favorite recipe, travel plans, or a certain activity, we all trim the tree, watch movies and eat food in our own special ways.

As I have gotten older I have enjoyed learning about other family’s traditions and seeing what I have in common and what I do differently from others. One tradition that I have found to be fairly unique to my family is our Christmas breakfast. For as long as I remember we have had the same breakfast each Christmas morning… a casserole with link sausage on the bottom, cranberry sauce in the middle and cornbread on top. My grandmother used to make it, we make it and I believe that most of my aunts and uncles make it as well. I love it.

However in recent years I have had to make do with other breakfast options since link sausages and cornbread are not AIP. This year, I decided to try and make my own version ahead of time so that I could have the chance to partake in our yummy tradition and I am pleased with the result.

You may have your own Christmas breakfast traditions, but if you are looking to try something new or on the off chance that you also grew up with this Christmas casserole than I hope you give this a try!

Cranberry Sausage Breakfast Casserole (AIP Reintro/paleo)

Cranberry Sausage Breakfast Casserole (AIP/Paleo)

Ingredients: 

Sausage: 

1 lb Ground Pork

2 tsp Dried Sage

1 tsp Sea Salt

1 tsp Dried Thyme

1/2 tsp Ground Cinnamon

Cranberry Sauce:

3 Cups of Fresh Cranberries

1/4 cup of Maple Syrup

1/2 cup of Fresh Orange Juice

Topping:

8 Pastured Egg Yolks

1 Green Plantain- Pureed

4 TBS Apple Cider Vinegar

1 Cup of Coconut Flour

1/2 Cup of Coconut Oil

1/2 tsp Sea Salt

1 tsp Baking Soda

1 tsp Vanilla Extract

1/2 Cup of Honey

Directions: 

Preheat oven to 400 degrees. In a medium mixing bowl combine all of your sausage ingredients until well blended. Press the sausage meat into the bottom of a 9×9 baking pan. Bake for 10 minutes. Remove from the oven and drain some of the fat from the pan. Set the sausage aside. Reduce the oven heat to 350 degrees. In a small sauce pan combine all of your cranberry sauce ingredients and bring to a simmer. Stir continuously for about 5 minutes or until it starts to thicken. Spread your sauce over your sausage. In a food processor combine all of your topping ingredients and blend until smooth. Gently press the dough on top of your casserole until it covers it completely. Bake at 350 for about 30 minutes. Allow it to cool slightly and enjoy.

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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