Whole30 Breakfast Casserole
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By Amanda Kaval
Whole30 Breakfast Casserole
Make double the mix-ins, then freeze half for an easy prep next time you need a casserole.
Updated at: Thu, 17 Aug 2023 10:39:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
6
Low
Nutrition per serving
Calories266.9 kcal (13%)
Total Fat16.8 g (24%)
Carbs12.6 g (5%)
Sugars1.7 g (2%)
Protein15.9 g (32%)
Sodium469.1 mg (23%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350F. Grease a 9x13 with olive or avocado oil (or another Whole30 compliant oil).
OvenPreheatStep 2
Cook sausage in a medium/large saucepan until browned. Drain and set aside.
Step 3
In the same pan, saute bell pepper, onion, garlic and jalapeno until soft.
Step 4
Mix together eggs, egg beaters, almond milk, and any desired seasonings.
Step 5
Put 1 cup hashbrowns in the bottom of the pan, top with sausage and pepper mixture, then pour egg mixture over all of it.
Step 6
Bake covered for 20 minutes, then uncovered for 30 or until browned. Serve immediately or refrigerate portions to have a quick breakfast when doing Whole30!
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