Seafood Egg Casserole

Seafood Egg Casserole on Paleo Parents

On Easter morning, we really wanted an interesting way to serve some delicious and nutritious seafood with our morning brunch. The inspiration was a crab cake with poached egg on top, but in a way that wouldn’t require Matt to be in the kitchen cooking all day. After thinking long and hard, came up with the idea for a casserole. When we found wild caught frozen bay scallops and langostino lobster from our local grocer’s freezer, we knew it was going to be great!

Seafood Egg Casserole on PaleoParents

The two centerpieces of this dish are bay scallops, which are the tiny ones, and langostino tails. Langostinos are also called squat lobsters and are actually tiny crustaceans that are not lobsters nor crabs nor shrimp. They’re affordable and their tails are great and taste just like tiny lobster tails. Any bite size seafood would suit in this dish, including crab meat and small shrimp, as long as they are bite sized.

The sauce that makes the inside of the casserole like velvet is a pretty traditional bechamel sauce that I made with butter, tapioca and cream, but we’ve also made bechamel successfully with coconut milk and ghee or lard as well. Whatever you prefer will work here! Your result should be a thick souffle-like creamy and delicious way to serve super nutrient-dense and omega-3 rich seafood that is sure to please almost anyone!

Seafood Egg Casserole by PaleoParents

Seafood Breakfast Casserole


  • 1 C langostino lobster tails, thawed
  • 1 C bay scallops, thawed
  • 1 onion, diced
  • 1 C diced mushrooms
  • 4 Tbsp butter or ghee
  • 3 Tbsp cassava flour or tapioca starch
  • 2 C heavy cream or full fat coconut milk
  • 2 tsp old bay seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp ground white pepper
  • 6 eggs
  • 2 Tbsp butter or ghee
  • 1/2 C almond flour
  • 2 Tbsp nutritional yeast or 1/4 C grated Parmesan cheese


  1. Preheat oven to 350 degrees.
  2. In a large skillet, melt tablespoons butter or ghee over medium heat. Saute mushrooms and onions until softened, about 6 minutes.
  3. Add seafood and saute until heated through, about 2 minutes. Add flour and whisk until thickened.
  4. Add cream and whisk until thickened enough to coat the back of a spoon. Remove from heat.
  5. Scramble eggs in a medium bowl. Whisk in seafood mixture a large spoonful at a time until all of it is incorporated.
  6. Pour into an 8" by 8" baking dish.
  7. In a small bowl, combine butter, almond flour and cheese, then sprinkle over the top of the baking dish.
  8. Bake for 30 minutes or until the top is beginning to turn a golden brown.

Seafood Egg Casserole by Paleo Parents

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