Bacon Sausage and Zucchini Casserole
Ingredients
The meat
-
1
lb
ground breakfast sausage
-
6
pieces
bacon, diced
The vegetables
-
1
zucchini, grated
-
1
onion, diced
-
1
cup
mushrooms, chopped
-
4
cloves
garlic, minced
The eggs
The herbs and spices
-
2
tbsp
fresh basil, chopped (or sub dried)
-
2
tbsp
fresh rosemary, chopped (or sub dried)
-
to taste
Salt and pepper
The fat
-
1
tbsp
grass fed butter or ghee (or coconut oil for dairy free)
Instructions
- 1. Dice the bacon and heat a large skillet over medium heat.
- 2. Add the bacon and sausage to the skillet and cook until browned, about 7-8 minutes.
- 3. While the meat is cooking, shred the zucchini and chop the onion, garlic, basil, and rosemary.
- 4. Once the sausage is browned and the bacon is crispy, remove from the skillet and set aside.
- 5. Preheat the oven to 375 degrees.
- 6. In the same pan, sauté the onions and garlic until soft, about 5-6 minutes.
- 7. Add the mushrooms, zucchini, basil, and rosemary and sauté until the mushrooms are soft.
- 8. Remove from heat and combine the eggs, cooked meat, and cooked veggies in a mixing bowl, adding salt and pepper to taste.
- 9. Grease a 9x13 inch baking dish with butter or ghee.
- 10. Pour the egg mixture into the dish and bake for 30 minutes or until the eggs are firm in the middle.
- 11. Allow to cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
471
Total fat
38g
Total carbohydrates
5g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
You might also like