1/1 Photo of Primal Breakfast Casserole
1 hr 30 mins
KT Scarlet's Note:
Taking the best from others and cutting out anything that's non-primal. When you can, make this with free-range, pasture-fed eggs, pork, cream, butter and cheese, and the veggies from your backyard garden or locally grown. You really don't need bread for a breakfast casserole - it's just a filler, and the texture/flavor is just as good when you refrigerate the mix overnight.
My Private Note
Units: US | Metric
- 12 eggs, from happy free-range chickens, with grass under their little scaly feet
- 1 lb pork sausage (watch ingredients!)
- 1/2 onion, chopped
- 1 green bell pepper, medium, chopped
- 1/2 tomato, chopped (or grape or cherry tomatoes, halved)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese (or cheese mix of your choice)
- 1Brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit.
- 2Scramble 12 eggs in a large bowl.
- 3Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
- 4Add cream.
- 5Add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? It's cheese!).
- 6Finally add the slightly cooled off cooked sausage.
- 7Mix well, cover, and refrigerate overnight.
- 8Heat oven to 325.
- 9Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish.
- 10Bake for 50-55 minutes.
- 11Serve with bacon!
Browse Our Top Breakfast Recipes
Nutritional Facts for Primal Breakfast Casserole
Serving Size: 1 (212 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 474.9
- Calories from Fat 362
- Total Fat 40.2 g
- Saturated Fat 18.6 g
- Cholesterol 382.8 mg
- Sodium 611.4 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 0.4 g
- Sugars 1.2 g
- Protein 24.1 g