Easy to make & ready for a few weekdays, too! Note- my big breakfast casserole is usually 6 servings but this one makes 8 servings. This is a variation on the casserole recipe i have posted before. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: HTTPS://bchrbox.co/Sundaymealprep I know you’ll just love it!
- Grease a 9×12 glass baking dish with coconut oil
- Cook 1 lb. ground beef or breakfast sausage with 1/2 diced onion until no longer pink
- Shred 1 medium zucchini, place in a colander in the sink with a generous sprinkle of kosher salt.
- Shred 1 large sweet potato & spread evenly on the bottom of the baking dish. You can peel it if the skin is tough. Spread the sweet potato evenly in the pan.
- Add the sausage mixture evenly over the sweet potato later.
- Rinse the zucchini the drain. Squeeze out excess moisture with a paper towel & spread over the sausage followed by 1 4 oz. can of chopped peppers & 1 16oz jar of organic chunky salsa. Use the heat level you like!
- Whisk together 12 large eggs,+ 1 c full fat coconut milk. Season the egg mixture with 2 tsp. ground cumin.
- Add the egg mixture over the top.
- Place in oven & turn in to 375 degrees. Check after minutes. It should need about 10 minutes more. Enjoy!
