Loaded Whole30 Breakfast Casserole
Ingredients
The base
-
1
medium
zucchini, grated
-
1
large
carrot, grated
-
1
onion, diced
-
3
cloves
garlic, minced
The meat
-
8
pieces
bacon, diced
-
1
lb
ground sausage
The seasonings
-
2
tbsp
fresh sage, chopped
-
1
tbsp
Italian seasoning
-
½
tsp
sea salt
-
½
tsp
ground pepper
The eggs
The fat
-
2
tbsp
ghee (or coconut oil for dairy free)
-
1
tbsp
ghee (or coconut oil for dairy free)
Instructions
- 1. Dice the bacon and cook it in a skillet over medium heat until crispy, about 5-6 minutes. Remove and set aside, keeping the fat in the pan.
- 2. While the bacon cooks, prepare the onion, garlic, zucchini, and carrot.
- 3. In the same skillet, add the ground sausage and onions, cooking until the sausage is browned, about 6-7 minutes.
- 4. Add the carrots and zucchini to the skillet and cook until softened, about 3-4 minutes.
- 5. Stir in the garlic, sage, Italian seasoning, salt, and pepper, then mix in the cooked bacon.
- 6. Preheat the oven to 375°F and grease a baking dish.
- 7. In a bowl, whisk the eggs and mix in the meat and vegetable mixture.
- 8. Pour everything into the baking dish and bake for 30 minutes or until the eggs are set.
- 9. Let cool for 5-10 minutes, then cut into pieces and serve.
Nutrition Facts (estimated)
Servings
8
Calories
410
Total fat
34g
Total carbohydrates
4g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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