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Primal Breakfast Casserole

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Ingredients

Adjust Servings:
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 tomatoes, chopped (or grape or cherry tomatoes, halved)
1 cup heavy cream
1 1/2 cups shredded cheddar cheese (or cheese mix of your choice)

Nutritional information

474.9
Calories
362 g
Calories From Fat
40.3 g
Total Fat
18.7 g
Saturated Fat
382.9 mg
Cholesterol
611.4 mg
Sodium
3.3 g
Carbs
0.5 g
Dietary Fiber
1.3 g
Sugars
24.1 g
Protein
212g
Serving Size

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Primal Breakfast Casserole

Features:
    Cuisine:

    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.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Primal Breakfast Casserole, 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 , 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


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    Steps

    1
    Done

    Brown Pork Sausage Over Medium Heat, Drain (and Save Fat to Cook With Later That Day!) and Let Cool a Bit.

    2
    Done

    Scramble 12 Eggs in a Large Bowl.

    3
    Done

    Chop Onions, Bell Peppers, Mushrooms, Tomatoes, Green Onions, Whatever You Are in the Mood For, and Add It to the Eggs.

    4
    Done

    Add Cream.

    5
    Done

    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!).

    6
    Done

    Finally Add the Slightly Cooled Off Cooked Sausage.

    7
    Done

    Mix Well, Cover, and Refrigerate Overnight.

    8
    Done

    Heat Oven to 325.

    9
    Done

    Use Butter to Grease the 13x9 Casserole Dish and Spread the Mixture Evenly in the Dish.

    10
    Done

    Bake For 50-55 Minutes.

    11
    Done

    Serve With Bacon!

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    Carter Marshall

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