Cooking Time: 35
Serves: 4-8 people
I am notoriously bad at inventing casseroles. The two worst dishes I’ve ever made were both casseroles – the first was an attempt at a hashbrown casserole a few years ago and the second being a chicken and vegetable casserole recipe I was trying to develop this week.
And today I tried to redeem myself in the world of casseroles. It may be a bit of a stretch calling this a casserole. I would have called it an “egg bake” or even “baked eggs with sausage and whatnot”, but my ego needs a casserole win. And here it is. Prepped over the weekend, this will make weekday breakfast a snap.
Brown sausage over medium-high heat, crumbling as it cooks. Let this get a little crispy before draining on paper towels. Add to a lightly greased 8×8 baking dish. In the same skillet, add the peppers and shallots with a pinch of salt. As the shallots start to soften, add the spinach. I mostly did this to dry out the spinach. If you’re a little more prepared, let the spinach defrost and drain it really well, squeezing out the excess liquid. Or be like me. Sprinkle veggie mixture evenly over the crumbled sausage. Let this cool.
Whisk together eggs and coconut milk, pour over the sausage and veggies. Lay the sliced tomatoes over the top and stick in a 350* oven for 25-30 minutes, until eggs are set and starting to brown around the edges.Ingredients
- 1 lb Pork breakfast-style sausage (or turkey or chicken)
- Coconut oil spray
- 1 cup diced peppers (I had a mix of red, yellow, and orange)
- 1 large Shallot (or 1/2 an onion), diced
- 1 10oz box Frozen chopped spinach, thawed
- 6 Eggs
- 1/2 cup Coconut milk
- 4 small Tomatoes, sliced (Roma or those little on-the-vine guys)