Egg Casserole
Gluten Free & Dairy Free Spicy Egg Casserole filled with lots of veggies!
Ingredients
- 1 lb of Spicy Chicken Sausage or turkey or beef
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 1 cup of spinach leaves chopped
- 12 eggs sometimes we make with 18 and add more veggies to liking
- 1/2 cup hot sauce
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup coconut cream full fat
Instructions
- Preheat oven to 350 degrees.
- Grease casserole dish.
- Place a large skillet over medium heat and add about 2 tbsp of oil.
- Add all the chopped veggies (minus the spinach) to the pan.
- Cook for about 2-3 minutes. Cook the chicken sausage.
- While the sausage is cooking, add the eggs, coconut cream and hot sauce to a bowl.
- Whisk vigorously to combine everything.
- Once the chicken sausage is almost fully cooked, add the spices to the veggie and sausage pan as well as adding in the spinach. Stir to combine.
- Place the meat and veggie mixture to the casserole dish in a single layer.
- Pour the egg mixture on top.
- Bake at 350 for about 25 minutes.
- Check and cook for longer as needed.
- The casserole is done when there are no more shiny or jiggly egg parts on the surface.
- Enjoy (add avocado on top!)
Tried this recipe?Let us know how it was!