Jicama and Sausage Breakfast Pie

Check out that jicama crust!

Everyone says that breakfast is the most important meal of the day…I don’t know whether or not that’s true but I DO know it’s my favorite meal of the day…even if I’m eating it at 6 o’clock in the evening!  Since starting the Whole 30 Program I’ve been dairy-free which really made it difficult to navigate most of my previous breakfast go-to recipes which usually contained some sort of dairy (cream, butter, raw milk cheese, Parmesan…).  Oh sure, I was able to adapt my omelets and frittatas easy enough but some of my favorite breakfast casseroles just don’t work without the dairy!   This recipe is an adaptation of Jan’s Sushi Bar’s Sausage Mushroom Breakfast Casserole, her recipe calls for sweet potatoes as the crust, which is absolutely wonderful, I just prefer a lower carb/glycemic breakfast (and one that I can eat everyday).  I have often used jicama as a substitution for potatoes in latkes or hash browns and it worked beautifully in this recipe as well.  This is a really hearty, filling dish that would be great for any meal of the day and it keeps well for leftovers, too.  Now, I will say that this recipe is a bit labor intensive, nothing difficult, just a lot of steps…you won’t be disappointed though, it’s totally worth it!  I know that in these pictures it looks like I’ve loaded the casserole up with lots of gooey cheddar cheese but the bright yellow color is actually from my pastured eggs from Larga Vista Ranch, the yolks are always SO yellow!

Layers of yummy goodness!

Jicama and Sausage Breakfast Pie

serves 4

12-14 ounce jicama (weight is before peeling and shredding)
8 ounces ground pork, seasoned** (or your favorite breakfast sausage)
4 ounces white mushrooms, sliced
1  tablespoon coconut oil, divided
1/2 medium roasted red bell pepper, peeled, seeded and chopped (I used Mediterranean Organic jarred peppers)
1/4 large onion, diced
6 eggs
3 ounces coconut milk (1/4 cup + 2 tablespoons)
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

Preheat the oven to 375 F. Grease a glass pie pan or an 8×8 Pyrex dish with 1/2 tablespoon of the coconut oil.

Peel the jicama and run it through the shredder disc of your food processor, or shred it using the large holes of a box grater. Place the shredded jicama in a large bowl and generously sprinkle with 1 teaspoon salt, stir and then set aside.

Crumble the sausage into a large, heavy skillet and cook over medium-high heat until no longer pink. Remove with a slotted spoon to a medium bowl and set aside.

Without draining the fat, reduce the heat slightly and add the mushrooms in a single layer to the skillet. Don’t crowd them – you want them nicely browned and almost crisp.  Too many in the pan at once will cause them to steam, rather than brown, once they begin to give off moisture. Cook them in batches if necessary. Once they are nicely browned, remove with a slotted spoon and add them to the sausage.  (I know you may want to just throw them all in the pan and be done with it but this step is important…the crispy mushrooms add a lovely texture to the casserole…don’t skip it!)

Add 1/2 tablespoon of the coconut oil to the skillet and reduce the heat to medium-low. Cook the onions until soft and golden, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage and mushrooms.

Lightly toss the roasted, chopped bell pepper with the sausage, mushrooms and onions. Set aside.

Pour the shredded jicama into a colander lined with a kitchen towel and squeeze as much liquid out as possible.  Return them to a dry bowl and toss them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then spread them over the bottom and sides of the greased baking dish (just the bottom if using an 8×8 dish). Sprinkle the sausage/mushroom mixture evenly over the jicama, covering it as completely as possible.

In a large bowl, whisk the eggs and coconut milk together with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well-blended. Pour the egg mixture over the sausage and jicama in the baking dish, making sure the eggs are distributed evenly.

Cover the dish with foil and bake for 35-40 minutes, until the eggs are set and a knife inserted in the center comes out clean. Remove the foil and return to the oven for another 10-15 minutes to brown the top. Allow to rest for 10 minutes; cut into 4 equal portions and serve.

**I use fresh ground pork and season it to my liking for breakfast sausage rather than buying pre-made breakfast sausage because most of them contain some sort of sweetener…

Here is what I use for 8 ounces of ground pork:

1/2 teaspoon celtic sea salt

1/2 teaspoon white pepper

1 teaspoon ground sage

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon cayenne

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground nutmeg

Voila! Dairy-Free Breakfast Pie!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday & Monday Mania

Fat Tuesday, Slightly Indulgent Tuesday & Tasty Tuesday

Gluten-Free Wednesdays & This Chick Cooks


  1. jen annan house says:

    Hi there! This looks delicious! A couple questions. The first time I tried coconut milk (during my Whole30 with the Paleo Periodical) it just about gagged me. I had tried it in my coffee with cinnamon. Won’t go there again – will stick to basic black. What brand of coconut milk do you use for the above recipe? Thanks!

    • Hi Jen…
      Were you using the canned coconut milk? I definitely agree it can be an acquired taste! I like to drink iced coffee so the canned coconut milk didn’t work for me, it was clumpy and wouldn’t blend in with the cold coffee…so I tried making my own which worked GREAT and it was so easy. I have a post with the recipe. The homemade coconut milk has a much thinner consistency even directly out of the fridge…you still have to shake it up but it blends into cold things just like cream would. I used the homemade coconut milk in this recipe. If you are not on the Whole 30 and tolerate dairy you could use heavy cream or even the So Delicious Unsweetened Coconut Milk in the carton…raw milk or almond milk would work too. The homemade or canned is the best option (and Whole 30 approved)…While the canned stuff grossed you out in your coffee you probably wouldn’t even notice it in this recipe.

      • jen annan house says:

        Yep, canned whole fat coconut milk. Awful! I may try your homemade version (gotta love that!). Since I just finished my Whole30, I really don’t want to go back to heavy duty dairy. I like being dairy free. Thanks for the great suggestions! What a bonus of completing the Whole30!

      • Amazingly…I like being dairy-free too. My digestion seems to be coming around and I’m now thinking I’m healing up….

      • I think that’s part of what makes the Whole30 amazing. I feel better every day.

  2. YUM! Maybe Fridays should be Share a Recipe Day. Here’s one I just came across from Whole 30. I love Jicama but never thought of using it this way.

  3. Yummy. This sounds like an absolutely fabulous dish.

  4. I love jicama, this sounds lovely! I believe I will try this soon. I’m thinking of combining jicama with Jerusalem artichokes (since I’ve dug those out of my yard recently).

    I’ve done a dairy-free food plan for awhile, and for me found no difference, so I’ll probably sub in the dairy.

    • I think the jerusalem artichoke would be lovely in this recipe. I’ve now been dairy-free for 40 days now, I go back and forth on thinking it’s helped my digestive system but truthfully I’m really not sure. I’m going to give it a full 60 days before I make any changes…

  5. this looks incredible – never thought of using jicama for the crust – guess zucchini would work too!!

  6. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


  7. Yum! Thanks for sharing! Visit me over at http://raisingdieter.blogspot.com/ for whole food recipes and a giveaway!

  8. Delete me 🙂

    “Pour the egg mixture over the sausage and potatoes”

    Guessing you meant mushrooms instead of potatoes, but it made me think I had missed something and had to reread everything. Enjoyed the alternative crust idea!

    • Thanks for the catching that! Yes, it should have read “sausage and jicama”…the original recipe was with sweet potatoes! Hope you enjoy it! This last week I actually made it using half sweet potato and half jicama for the crust…it was great!

  9. Collette j Turner says:

    I am vegan but I was a able to make this with no animal products. (Just egg, vegan sausage). I also sprinkled a small amount of vegan cheddar cheese on top. It was delicious!


  1. […] the traditional favorite for my dad and sister, but adapted another casserole recipe for me. The original recipe is from Simply Living Healthy, and I sent it to my mom a few months ago knowing how much she loves […]

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