We tried the stuffed mushrooms from the Practical Paleo cookbook a few nights ago. They were AMAZING! As we were eating them, I knew I could combine the recipe with eggs for a great breakfast.
With the school year starting, I am realizing that it isn't always easy to cook a big breakfast before 7:30am. I am trying to come up with more casserole recipes so that we can just reheat in the morning. Also trying to get the kids use to eating whole fruits (Bananas, strawberries, etc) so I am not wasting my time slicing (Although, I think I'm probably the one that likes everything sliced just so-better to eat with a fork and combine the flavors. yumm!)
Ingredients
4-8 oz mushrooms chopped
1 lb natural sausage
1/4 C red pepper
1/4 C onion
2 C chopped spinach
1 clove garlic
bacon fat (or other cooking fat)
16 eggs, beaten
grassfed cheese (OPTIONAL)
preheat oven to 350
sautee mushrooms, peppers, and onions until tender. Add sausage to the pan and cook until no pink remains. Add the spinach and garlic.
Spread cooked ingredients into a 9 x 13 pan. Top with the beaten eggs. Top with the fresh cheese. Bake for 30-40 minutes.
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