Italian Breakfast Casserole (whole30, paleo)
Author: 
Serves: 12 slices
 
Ingredients
  • 12 eggs
  • ½ cup milk / water
  • 1 tsp salt
  • 1 lb Italian Sausage (see recipe below if homemade)
  • Vegetables: (you can also add whatever you want)
  • ½ red or green bell pepper, diced
  • ½ lb of broccoli (fresh or frozen) chopped roughly
  • Others: 20 grape tomatoes, ½ cup sun-dried tomatoes, ½ onion, Handful of spinach/kale
  • Homemade "Italian Sausage":
  • 1 lb ground turkey (93% lean; you can also use ground chicken or pork)
  • 1 tbsp Italian seasoning
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ tsp baking soda
Instructions
  1. For the Italian sausage, mix all the spices into the ground meat. Set aside for 15-20 mins. (Do not go more than that otherwise the texture will become too mushy)
  2. Preheat oven to 350F. Grease a 9x 13 inch pan or line with parchment paper.
  3. Meanwhile, chop all the vegetables into small pieces.
  4. In a separate bowl, whisk the eggs, milk/water and salt together.
  5. After 15-20 mins, in a small heated pan, add marinated sausage. Cook until browned, breaking up into small pieces as you stir. (you want them in small pieces). Remove from heat and mix into the chop vegetables.
  6. To assemble, add your vegetables and sausage filling in the 9x13 inch. Make sure you drain off any grease or water before putting it in. (you do not want your casserole watery)
  7. Pour the egg mixture over the casserole evenly.
  8. Bake for 30-35 mins until it is set.
  9. Cool for 30 mins, then divide into 12 portions. You can enjoy right away or store in airtight container for up to a week in the fridge.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/03/05/overnight-italian-egg-breakfast-casserole-gf-df-whole30/