Description
A Whole30 compliant and keto breakfast casserole that serves as a quick and easy make ahead meal prep option!
Ingredients
Scale
- 1 lb compliant breakfast sausage (I use Pederson's Farms)
- 1 large russet potato shredded (I used a food processor to do this or you can just cut yours into cubes)
- 1 cup chopped broccoli florets
- 1 medium green pepper diced
- 12 eggs
- 1/2 cup white onion diced
- 2 tbsp almond milk
- 1 tbsp avocado oil
- salt and pepper to taste
Instructions
- Cook onion in avocado oil in a medium skillet and sauté until translucent (1-2 min)
- Add breakfast sausage to skillet and cook until done, breaking into crumbles
- While sausage is cooking, chop broccoli & bell pepper and shred the potato
- Grease a baking pan with your cooking fat of choice and add shredded potato, bell pepper and broccoli
- once cooked, add breakfast sausage to pan
- Crack 12 eggs into a bowl and whisk together with almond milk and salt and pepper
- Pour eggs over mixture in baking pan and use a fork to distribute the eggs
- Bake at 350 for 25-30 min or until a fork comes out clean and eggs are set.
Notes
*to lighten up the recipe you can use a mix of breakfast sausage and lean ground beef or turkey. You can also use half eggs and half egg whites.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 447
- Fat: 33.8
- Carbohydrates: 12.4
- Fiber: 1.7
- Protein: 24.2
