Here’s another breakfast post so it’s obvious it came from our breakfast enthusiast Stacy! She got it from PaleOMG but the pictures are hers. Here’s the recipe:
Sausage, Leek & Asparagus Dill Breakfast Casserole
- 1 lb breakfast sausage (or any ground meat)
- 1 medium leek, thinly sliced (only the white part)
- 6-8 stalks asparagus, chopped
- 8 eggs, whisked
- 1/4 cup coconut milk
- 1 tbsp fresh dill, minced
- 1/4 tsp garlic powder
- salt & pepper to taste
- butter, ghee or coconut oil to grease the dish
Instructions: Pre-heat oven to 325 degrees and grease an 8×8 baking dish. Cook sausage in a skillet over medium heat, breaking it up as you cook it. When the sausage is about half way done add the leek and asparagus. Continue cooking until no pink remains in the sausage. Remove from heat and drain to remove excess fat. In a mixing bowl whisk together eggs, coconut milk, dill, garlic powder, salt and pepper. Pour egg mixture into baking dish, add sausage and veggies and mix well. Cook for 35 to 40 minutes (until eggs are cooked in the center).
I personally think leeks are a bit weird but I’m excited to try this new recipe! I have to say, the last time I made my Paleo Egg Bake I had to use store bought eggs (*GASP* like a commoner!!) because our big chickens aren’t laying as often and our little chickens are still sporadic and it wasn’t NEARLY as good as with fresh eggs! Hit up your local market or farmer’s stand and get yourself some fresh eggs because it’s way better!