This can be made with any seasoning, but since I used ground turkey (on sale and in my budget!) instead of sausage, I used creole seasoning. It is probably good with Mexican seasoning too…I’m going to try that next time!
Paleo Pepper & Onion Egg Casserole
Ingredients:
1 package frozen pepper and onion stir-fry
-or-
1/2 sliced onion + 2 bell peppers sliced thin (any color will work)
1 lb Ground Turkey, Beef or Spicy Sausage*
*If you’re not using sausage, use creole seasoning or a blend of Mexican spices to taste.
12-18 Omega 3 Enriched Eggs
Optional: 1-2 Tbs Coconut Oil
Method:
Preheat oven to 350•. Brown meat and add seasoning to taste. Remove meat from skillet and dump into 9×13 glass baking dish, reserving grease if using grass-fed meat. If using conventionally raised meat, dump grease from pan and replace with a tablespoon or two of coconut oil. Sauté peppers and onion over medium high heat until soft. Add peppers to meat in casserole dish.
Crack eggs in mixing bowl. Use electric mixer to whisk eggs so they are light and fluffy (you can do this by hand, but you could end up with chunks of egg white that cook up really dense instead of a nice, evenly cooked casserole). Pour well-whisked eggs over meat and veggie mixture. Cook in preheated 350• oven for roughly 40 minutes until set.
This recipe freezes well. I recommend freezing it once cooked, or freezing meat mixture only then defrosting, and adding eggs only when ready to bake. I love this as an addition to my breakfast OAMC! Enjoy!
