We love to use breakfast casseroles and or frittatas for holiday breakfast options, but since they can be prepared or made ahead and reheated,  they are also a nutritious option for mornings on the run.  While this is a good base recipe, we tend to switch it up a bit by varying the vegetables, meat, and herbs used.  It is important to note that some may be sensitive to bacon due to the glutamate risk (read below), but I have also included a homemade breakfast sausage recipe for those looking to keep the risk lower.


1+ tsp           Ghee (plus more to grease pan)

1/2.               Small* Yellow Onion (diced)

2 c.                Kale (diced) (more may be used)

1 pkg            Organic Hashbrowns (thawed) (To keep this low glutamate, use the product-specific options below or about 4 cups if using homemade shredded potatoes)

1 pkg             Clean Bacon (cooked and diced. To keep this low glutamate, use product-specific options below. Sausage may also be used, see recipe below)

8                    Eggs

1 tsp              Salt

1 tsp              Black Pepper

3/4 c.            Raw Cashews

1 1/2 c.         Hot Water

Chopped parsley for serving


Remove hashbrowns from the freezer to thaw, or shred approximately 4 cups of your own potatoes.

Soak cashews in 1 1/2 cups of warm water, do not discard water after soaking.

Preheat oven to 350 degrees.  Use ghee to grease the edges of an 8×8 pan.

Over medium heat, add 1 tsp of ghee and diced onions to a saute pan on the stovetop. Sautee onions until slightly translucent.  Once onions are slightly translucent, add chopped kale to onions and continue sauteing until tender. Remove from heat.  Toss thawed potatoes together with sauteed onion, kale, diced bacon (see below for sausage option) and add to greased 8×8 baking pan.

Using a high powered blender, blended soaked cashews in their now cooled** 1 1/2 cups of water. Once cashews are completely pureed, add eggs, salt, and pepper.  Blend one more time until fully incorporated and smooth. Pour egg and cashew mixture over the hashbrown mixture in the pan. Place in the oven and bake for approximately 1 hr at 350 degrees or until center is firm. It will continue to cook once removed from the oven slightly.


To keep this dish lower in glutamate, try to stick with the specific products indicated.  We prefer the Organic Cascadian Farms Hashbrowns for hashbrowns, which can be found in the freezer section of many grocery stores.  Homemade shredded potatoes can absolutely be used.  We love shredded sweet potatoes in this dish as well.  In general, Bacon has a higher glutamate risk due to unwanted additives and the protein degradation that occurs in the curing process. Even if listed as uncured, it is still somewhat cured in salt.  After avoiding it for years, we have found that we do well with additive and sugar-free “paleo” type bacon options. Please keep in mind that bacon and eggs are also very high in histamine, if you may be sensitive.  If you choose to avoid bacon, I have included a homemade sausage recipe that may be used below.


Sausage Ingredients

1 tbsp     Avocado Oil

1 lb.        Ground Pork (or ground meat of choice, must add avocado oil or other fat of choice if using leaner meat)

¾ tsp    Himalayan or Sea Salt

½ tsp    Garlic Granules

¼ tsp     Onion granules

2 tsp       Dried Thyme

2 tsp       Dried Sage

¼ tsp     Red Pepper

½ tsp     Black Pepper

Dash of Ground Nutmeg


In a large skillet over medium heat, add avocado oil and ground meat (add fat if using leaner ground meat) to the skillet.  Using a