Bison Breakfast Casserole

Posted on Posted in Auto-Immune Friendly, Breakfasts, Dinners


Check out this easy make-ahead recipe for breakfasts, quick dinners, or snacks. I’ll be heating this up either in the oven or on the stove-up with 1/4 cup bone broth for breakfasts this week.

I use bison in this recipe, but if you can’t find it at your grocery store, you can easily substitute with any other ground meat you prefer. We have a local bison farm that sells ground bison for $9/lb. The Whole Foods by us sells it for $9.99/lb. So, here is an example of buying direct from the farmer to save some cash!


1 lb ground bison
1 medium butternut squash, peeled, cut in half, seeds removed, diced and roasted (about 1/2 of a medium squash)
2 stalks celery, chopped
1/2 medium yellow onion, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp garlic powder
1 tbs lard, coconut oil, or grass-fed butter
salt and pepper to taste


  1. Pre-heat oven to 375°, add butternut squash and 1/4 cup water to oven safe dish. Bake until you can easily stick a fork through a piece. Remove from oven and add about 2 cups to a casserole dish, set aside. Save the rest for leftover veggies to reheat with some butter, salt and cinnamon for a nice treat!
  2. Meanwhile, bring a medium-sized pan to medium heat, melt lard, add bison and cook until brown. Sprinkle with a bit of salt and pepper while it is cooking. Remove and place in casserole dish.
  3. In the remaining fat, add the celery, onion and spices. Sauté until onions are translucent and slightly soft. Add to the casserole dish.

Enjoy and be well this week!