Liz’s Kitchen: Breakfast Casserole Recipe
I know this sounds like something you make on holidays or when guests are in town, but this is something that I will make for the week! It's something that was created out of needing something during the Whole 30. That's right, this is Whole 30 approved. It's almost like a western omelet in casserole form and it's delicious. I make it at the beginning of the week and reheat it at work at it is awesome.
- 1 Bag Hashbrowns (Alexia)
- 12 Eggs
- 3 Bell Peppers
- 1 Large Onion
- 1lb Sausage (Jones Original)
- 1 Cup Coconut Milk
- 3 Tbsp Lite Olive Oil
- Salt and Pepper to taste
Preheat your oven to 400 degrees and chop up your bell peppers and onions. Season with salt and pepper and cook your bell peppers and onions down and set aside. In the same pan cook the sausage and drain the extra fat and set aside.
Take the bag of hashbrowns and toss in about 3 tablespoons of lite olive oil, you just want enough for them to be coated. In a pan or griddle cook the hashbrowns till they get a good golden brown color. *You can skip this step but the flavor and texture this step adds really helps the casserole.
Next, take the eggs and coconut milk and whisk together until well blended.
Spray your 9x13 pan with a nonstick spray (I use coconut oil spray). Place the hashbrown on the bottom, followed by the peppers and onions then top off with the sausage. Pour the egg mixture over the casserole and then cook in the oven for 25-30 minutes.
Serve right away or let cool and portion out for the week!