Primal Breakfast Casserole

"Taking the best from others and cutting out anything that's non-primal. When you can, make this with free-range, pasture-fed eggs, pork, cream, butter and cheese, and the veggies from your backyard garden or locally grown. You really don't need bread for a breakfast casserole - it's just a filler, and the texture/flavor is just as good when you refrigerate the mix overnight."
 
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photo by shellyd23 photo by shellyd23
photo by shellyd23
Ready In:
1hr 30mins
Ingredients:
7
Serves:
8
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ingredients

  • 12 eggs, from happy free-range chickens, with grass under their little scaly feet
  • 1 lb pork sausage (watch ingredients!)
  • 12 onion, chopped
  • 1 green bell pepper, medium, chopped
  • 12 tomatoes, chopped (or grape or cherry tomatoes, halved)
  • 1 cup heavy cream
  • 1 12 cups shredded cheddar cheese (or cheese mix of your choice)
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directions

  • Brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit.
  • Scramble 12 eggs in a large bowl.
  • Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
  • Add cream.
  • Add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? It's cheese!).
  • Finally add the slightly cooled off cooked sausage.
  • Mix well, cover, and refrigerate overnight.
  • Heat oven to 325.
  • Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish.
  • Bake for 50-55 minutes.
  • Serve with bacon!

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RECIPE SUBMITTED BY

I'm a full-time working mom of 3 and married to a great guy who also loves to help me cook, as long as I give him a recipe to do it! We're striving to serve healthy, yummy foods with a range of ingredients and flavors to our kids.
 
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