Autumn Breakfast Casserole
Ingredients
The base
-
½
tbsp
grass-fed butter or ghee (or sub avocado oil)
-
12
units
eggs
The vegetables
-
2
cups
winter squash, cubed (butternut or delicata)
-
2
cups
greens (kale, chard, and/or spinach)
-
1
cup
brussels sprouts, shaved
-
1
cup
mushrooms, sliced
-
1
unit
leek, diced
The protein
-
5
pieces
pre-cooked sausages, cut into bite-sized pieces
The seasoning
-
1
tbsp
fresh thyme, chopped
-
¼
tsp
salt
-
¼
tsp
pepper
Instructions
- Preheat the oven to 375°F and grease a 9x13 pan.
- Whisk the eggs in a large mixing bowl until creamy.
- Add the prepared vegetables, sausages, thyme, salt, and pepper to the bowl and mix thoroughly.
- Pour the mixture into the greased pan.
- Bake for 40 minutes or until the eggs are cooked.
- Let cool for a few minutes before serving, or cool completely and store in the fridge for later.
Nutrition Facts (estimated)
Servings
8
Calories
278
Total fat
19g
Total carbohydrates
11g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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