Post by Loupy on Aug 14, 2018 23:13:16 GMT -7
Sausage, Carrot & Zucchini Breakfast Casserole (Whole30)
From: Dawn @ www.madeitloveitpaleo.com/2015/09/28/sausage-carrot-zucchini-breakfast-casserole/
To keep breakfast interesting, I thought I would explore some of my cookbooks for other casseroles in preparation for my next Whole30. I came across a recipe in Practical Paleo for a crust-less quiche with carrots and zucchini. I thought using carrots and zucchini would be a nice change from the spinach and sweet potatoes I was currently adding to my go-to recipe.
I adapted this recipe to suit our needs and we absolutely love it. We’ve tried it in a large muffin pan and as a casserole and enjoyed it both ways.
Ingredients
12 eggs
1 lb of ground breakfast sausage
1 tsp seasoning blend of choice (we use Magic Mushroom Powder)
1 cup shredded carrots (roughly two large carrots)
1 cup shredded zucchini (about 1 large zucchini)
Butter or Ghee to grease your pan
Instructions:
Preheat oven to 375 degrees.
Grease 9x12 baking dish with butter or ghee.
Brown sausage in pan and layer in bottom of dish.
In a large bowl, whisk eggs and seasoning blend (or just salt and pepper to taste).
Add carrots and zucchini to eggs and stir to combine.
Pour egg mixture over the layer of sausage.
Bake for 45 minutes until fully cooked and slightly browned on top.
Notes
After shredding your zucchini, make sure you squeeze it and remove as much excess water as possible.
From: Dawn @ www.madeitloveitpaleo.com/2015/09/28/sausage-carrot-zucchini-breakfast-casserole/
To keep breakfast interesting, I thought I would explore some of my cookbooks for other casseroles in preparation for my next Whole30. I came across a recipe in Practical Paleo for a crust-less quiche with carrots and zucchini. I thought using carrots and zucchini would be a nice change from the spinach and sweet potatoes I was currently adding to my go-to recipe.
I adapted this recipe to suit our needs and we absolutely love it. We’ve tried it in a large muffin pan and as a casserole and enjoyed it both ways.
Ingredients
12 eggs
1 lb of ground breakfast sausage
1 tsp seasoning blend of choice (we use Magic Mushroom Powder)
1 cup shredded carrots (roughly two large carrots)
1 cup shredded zucchini (about 1 large zucchini)
Butter or Ghee to grease your pan
Instructions:
Preheat oven to 375 degrees.
Grease 9x12 baking dish with butter or ghee.
Brown sausage in pan and layer in bottom of dish.
In a large bowl, whisk eggs and seasoning blend (or just salt and pepper to taste).
Add carrots and zucchini to eggs and stir to combine.
Pour egg mixture over the layer of sausage.
Bake for 45 minutes until fully cooked and slightly browned on top.
Notes
After shredding your zucchini, make sure you squeeze it and remove as much excess water as possible.
