Sunday, January 8, 2012

Breakfast Casserole


Having fairly recently delved into the Paleo world, I'm just learning all the benefits of breakfast casseroles. They're quick and easy, and you can add an endless combination of meats and veggies to suit your tastes/nutritional needs. They're also great to put together the night before, keep in the fridge, and put in the oven as soon as you get up in the morning. AND, when they're cooked, you can cut them into perfect sized squares to fit into your tupperware for fast weekday breakfasts. For this one, I chose a combo of veggies that I love, and made my own breakfast sausage with ground pork from this recipe (though I omitted the brown sugar and halved the recipe).

1 T bacon grease or fat of your choice
1 lb pork breakfast sausage (pastured or organic if you can), removed from casing
1 bunch kale, separated from stems and chopped or torn
1 bell pepper (red and orange are the most nutritious), sliced
1 cup sliced mushrooms
12 eggs (pastured or free-range/organic if you can)
1/2 cup canned coconut milk
salt and pepper, to taste

1. Preheat oven to 350° F
2. Grease 9x9 glass casserole dish
3. Melt bacon grease in a large stainless steel pan over medium-high heat
4. Add sausage to hot pan and break up into small crumbles
5. While sausage is still pink, add mushrooms, bell pepper, and kale. If you have excess water in the pan at this point, drain it
6. Cook, stirring occasionally, until sausage is almost brown, and veggies are starting to soften
7. Pull off heat and set aside to cool
8. In a medium mixing bowl, crack 12 eggs, add coconut milk and salt and pepper. Beat well
9. Add cooled meat/veggie mixture to the egg bowl and stir to combine
10. Pour into casserole dish and pop into the oven for about 40 minutes, or until the center is no longer jiggly
11. Let cool for a few minutes and dig in!

1 comment:


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    Rica
    www.imarksweb.org

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