prepare casserole pan or muffin pan w/liners or non-stick spray/butter
1 Tbsp butter coconut oil
1/2 cup finely chopped yellow onion
2 cups sliced white/button mushrooms
2 cups shredded zucchini
1 cup shredded sweet potato
1 tsp minced garlic
1 lb crumbled, cooked bulk sausage (drain fat)
4 large eggs
1/2 tsp garlic powder
1/2 tsp black pepper
Add butter or coconut oil to pre-heated (medium/high) 10-12" frying pan.
Add each vegetable in order, cook each 3-5 minutes, stirring occasionally. When veggies are cooked through, drain liquid and set aside.
Cook sausage in same frying pan until cooked through & crumbly; drain excess fat. Add meat mixture to veggie mixture, mix well to combine. Mix eggs, garlic powder & black pepper until thick & yellow. Pour egg mixture over meat/veggies. Add cheese if desired.
Bake @ 350F for approximately 30 minutes (until pick comes out clean). This can be stored in refrigerator or freezer with good results. A great make ahead meal!
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| in a small casserole--left Paleo, right Primal (w/cheese) |
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veggie mixture cooking
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| Paleo/Primal Sausage Muffins or Casserole |