Sausage Eggs and Greens Breakfast Casserole

The protein, fats, and flavor will make this "go-to" meal, something you have on a regular basis to be prepared for your active life. Loaded with vitamins A,  C, and protein, this is something to serve at a gathering or cut into servings and freeze.

Serves 8

Cook and Prep time: 1 hour

Ingredients

• 8 eggs
• 3 Tbsp. Grass fed butter melted + 1 Tablespoon for skillet.
• 1/2 Cup flax milk
• 3 large cooked chicken or pork sausages cut into bitesize pieces
• 1 Red pepper cut into bitesize pieces
• 1/2  Small yellow onion diced
• 1 Cup torn spinach
• 1 Cup torn kale
• 2 Tbsp. Arrowroot powder
• 1 tsp. Powdered mustard or organic mustard
• 1 tsp. Sea salt
• 1 tsp. Black pepper

Directions

1. Pre-heat oven to 375 Degrees.
2. In a 9 X 13 baking dish, pour in 3 Tbsp. melted butter. With fingers, spread around baking dish to cover bottom and sides.
3. Whisk eggs, arrowroot powder, mustard and flax milk in a bowl with salt and pepper, set aside.
4. In a large skillet, melt 1 Tbsp of butter, add sausage and vegetables. Saute until spinach and kale are wilted for approximately 4 minutes.
5. Pour egg mixture into baking dish.
6. Add ingredients from skillet to egg dish, making sure to spread out evenly.
7. Bake for 40 minutes uncovered, or until sides are bubbly and center of eggs are cooked through. You can check by sticking a fork in the center and seeing if eggs are cooked.
8. Cool for 10 minutes. Cut into large squares.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 175
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 217 mg 72 %
Sodium 583 mg 24 %
Potassium 187 mg 5 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 3 %
Sugars 0 g
Protein 13 g 25 %
Vitamin A 74 %
Vitamin C 84 %
Calcium 25 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.