Recipe: Paleo Breakfast Casserole

breakfast-casserole.jpg

Want to make your life a little easier in the morning? Make this egg casserole ahead of time and you can eat it the entire week for a healthy, Paleo-friendly breakfast.

INGREDIENTS

  • 8 eggs

  • 1 lb. Italian chicken sausage, casing removed

  • 2 small sweet potatoes, diced

  • 1 medium onion, diced

  • 1 large bell pepper, diced

  • 3 garlic cloves, minced

  • 2 green onions, thinly sliced

  • ⅓ cup almond or coconut milk

  • Avocado oil

  • Sea salt and freshly ground black pepper

       

DIRECTIONS

  1. Preheat your oven to 375 F. Melt some avocado oil in a skillet placed over a medium heat. Add the sausages, and crumble while cooking. When the sausages are cooked, transfer them to a large bowl.

  2. Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over a medium heat. You can also add 1 cup of leftover veggies such as broccoli or cauliflower.

  3. Pour the vegetables into the bowl with the cooked sausages.

  4. Add the sweet potatoes to the skillet, season to taste, cover, and cook about 8 minutes.

  5. Mix the sweet potatoes into the bowl with the sausages and vegetables.

  6. Pour the sausage and sweet potato mixture in a baking dish.

  7. In a bowl, whisk together the eggs, almond milk, and season with salt and pepper to taste. You can add red pepper flakes for a spicier dish.

  8. Pour the egg mixture over the sausage mixture, and place in the oven.

  9. Bake for 20 minutes, and serve warm with green onions sprinkled on top.

Deborah Cyrel