Recipe by KT Scarlet
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.
- 12 eggs, from happy free-range chickens, with grass under their little scaly feet
- 453.59 g pork sausage (watch ingredients!)
- 1 onion, chopped
- 1 green bell pepper, medium, chopped
- 1 tomatoes, chopped (or grape or cherry tomatoes, halved)
- 236.59 ml heavy cream
- 354.88 ml shredded cheddar cheese (or cheese mix of your choice)
Directions See How It's Made
- Brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit.
- Scramble 12 eggs in a large bowl.
- Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
- Add cream.
- Add 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!).
- Finally add the slightly cooled off cooked sausage.
- Mix well, cover, and refrigerate overnight.
- Heat oven to 325.
- Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish.
- Bake for 50-55 minutes.
- Serve with bacon!