Sausage, Spinach & Mushroom
Breakfast Casserole

 Ingredients:

• 1 tbsp Extra Virgin Olive Oil

• 10 Cremini Mushrooms (sliced)

• 1 lb Ground Venison Sausage (Subsititute another ground meat, chicken, turkey, beef, )

• 4 cups Baby Spinach

•  Sea Salt & Black Pepper (to taste)

• 8 Egg

• 1/4 cup Plain Coconut Milk

• 1/3 cup Goat Cheese

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Steps:

1. Preheat the oven to 375ºF (190ºC) and grease a baking dish.

2. Heat a nonstick skillet over medium heat and add the oil. Once hot, add the mushrooms and sausage and cook until softened, about five minutes. Add the spinach and cook until just wilted, about one to two minutes. Season with salt and pepper and remove from the heat. Add to the prepared baking dish.

3. In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Add to the dish with the sauteed mixture.

4. Crumble the goat cheese on top of the casserole and place it in the oven. Bake for 26 to 30 minutes, or until the eggs are set. Let cool before slicing. Enjoy!

 

Notes: ​​​.

• Leftovers - Refrigerate in an airtight container for up to three days.

• Serving Size - One serving is one square piece. A 10.5 x 7.5-inch baking dish was used to make eight servings.​

• Dairy Free - Use plant-based cheese and an alternative milk.

• More Flavor - Add thyme, add minced garlic, and/or onions.

 

Nutritional information per serving:

Calories 383

Protein 19g

Sugar 6g

Fiber 2g

Carbs 10g

Fat 29g