BREAKFAST CASSEROLE

PALEO

Good for a hungry family, this paleo breakfast  casserole is simple to put together. Made with leeks, sausage, and mushrooms, it's sure to keep you full while playing out in the snow or sun!

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INGREDIENTS

– 1/2 pound breakfast sausage – 2-3 large leeks (white and light green parts only) – 8 oz crimini mushrooms, sliced – 1 tbsp oil or ghee, plus more to grease pan – 10 eggs – 1/3 cup full-fat coconut milk or heavy cream – 1 tsp kosher salt – 1/4 tsp black pepper – 2 chopped scallions, optional

Preheat the oven to 375 degrees F. Chop the white and light green parts of the leeks and set aside.

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Place the sausage in a non-stick skillet and break it up with a utensil. Cook over medium heat until fully browned.

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While sausage is cooking, lightly grease a 9x13 inch baking dish with oil or ghee.

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When sausage is done cooking, place it on a plate lined with a paper towel to drain fat. Once drained, spread in an even layer in the greased baking dish.

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Place oil or ghee in the pan. Add mushroom and chopped leeks and cook 8-10 minutes over medium heat.

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While veggies are cooking, whisk eggs in a large bowl. Add in coconut milk or cream, kosher salt, & black pepper and mix to combine.

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Add cooked veggies to baking dish in an even layer & pour eggs over them.

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Cook for 40-45 minutes until cooked all the way through. Add chopped green onions if desired, then slice & serve!

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How do you know when an egg casserole is done?

An egg casserole is done when the top is set and starting to brown & it reaches an internal temperature of 160 degrees F.

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