I recently made this dish to go to my cousin’s house for brunch and thought it would just be selfish to not share with all of you. I’m sort of surprised this is the first time I’ve shared an egg bake/casserole dish on here because I make these all the time. They save me so much time by prepping this on Sunday to have a nourishing breakfast all week.
I love that you can get really creative and mix up this dish to avoid getting sick of having the same thing every week. Unique or seasonal produce on sale? Throw it in there! That is kind of my philosophy on life, but particularly this dish.
It won’t matter too much what veggies you add because the homemade sausage is really the star of this dish if we are being honest. I was never even a huge huge sausage person growing up, definitely more #TeamBacon. So when I started eating a Paleo diet, I pretty much eliminated sausage because it was so hard to find one that without added sugars or preservatives. I knew my breakfasts needed a protein though, so slowly I realized with fennel seed, you can pretty much mimic the exact flavor everyone wants so badly from sausage. And I’ve never looked back!
Ingredients:
10 eggs
1 onion, diced
1 cup of mushrooms (I used crimini, but you could use whatever you want)
1 tomato, sliced
2 cups of arugula or spinach
1/4 cup of coconut milk (any milk you want to make the eggs creamy)
Salt and pepper to taste
Homemade Sausage:
1 lb of ground pork
2 tsp of dried sage
1 tsp of fennel seed
Salt and pepper to taste
- Preheat oven to 350 degrees F
- In a large cast iron skillet, add diced onion and allow to become translucent
- Add mushrooms, pork, sage, fennel seed, salt and pepper to the cast iron and allow to brown
- In a casserole dish (about 13×9 inches), place arugula/spinach and tomatoes in the dish then add your warm components from the cast iron
- Whisk your eggs and milk together and then pour over ingredients in the casserole dish
- Cook for 30-35 minutes. If you like a crust type of top, broil for another 2-3 minutes. Make sure you watch this closely though, as it can burn quickly
NOTE: If you tolerate it – goat cheese is DELICIOUS on this. I put a few chunks on for the last 5 minutes of cooking