This breakfast is simple, easy to throw together, and makes for a satisfying and nutritious meal. We usually make a casserole dish or two on Sunday night and then simply reheat pieces throughout the week – perfect to grab for on-the-go or for post-workout replenishment.
Sausage and Veggie Egg Casserole
10-12 eggs.
4 high-quality ground breakfast sausage or cooked links, ground up into crumbles (a food processor is great for this). We love the Al Fresco brand or similar links from Creswick Farms. If you’re avoiding added sugar, it’s really simple to make your own breakfast sausage from ground pork + onion powder, garlic powder, sage, italian seasoning, salt & pepper.
1/2 sweet onion, diced small (easy to do with food processor)
1 yellow squash, diced small (again, yay for food processors!)
1 can coconut milk
1/2 – 1 cup cheese, optional. We go gaga over Farm County Organic Cheese, a local Amish farm-produced hand-milked, antibiotic-free cheese ordered through the Real Food Buyers Club. At $5/lb, it comes out to be less expensive than traditional store bought blocks and once you taste a bite, you may never turn back! No matter the brand, we like sharp cheddar but gouda or other types are delicious in this casserole, too!
Saute squash and onions in coconut oil on stove until soft and fragrant. Meanwhile, in large bowl, whisk eggs, coconut milk, sausage, and cheese together. Add veggies and whisk some more. Pour into greased 9×13 casserole dish and bake at 375 for 30+ minutes, until top and sides are golden brown.
ENJOY!
~jess
