By request, the “recipe” for the Paleo Egg Casserole I made a few weeks back.
- happy chicken eggs (a dozen or so)
- some spinach, chopped up small enough to get stuck in your teeth (like 2 cups)
- diced mushrooms (one of those small containers)
- shredded sweet potatoes (three)
- turkey SAUSAGE (one package)
- salt or other seasoning (chili powder)
- coconut oil
- Preheat oven to 350
- Brown sausage until there is no pink. You don’t want to get salmonella or some bullshit.
- Prepare mushrooms, spinach, and sweet potatoes if you haven’t already (the directions say you should have already, but I anticipate that you didn’t follow those directions, did you?) You can use a cheese grater for the sweet potatoes, but that will take a lifetime. Throw that shit in a food processor and blend it up. Don’t go too long or stuff will get liquified and that would be gross.
- Put sausage, mushrooms, spinach, and sweet potatoes in a bowl. Set aside.
- Break happy chicken eggs into a bowl and whip with a whisk. (Happy chicken eggs like it rough.) Add salt or other seasoning (chili powder is the bees knees in eggs.)
- Pour eggs over other stuff. Stir with spoon.
- Grease 9 x 13 pan with coconut oil. Pour mixture in pan. Bake for 45 minutes or so (until toothpick poked in the center comes out clean, just like if you were baking a cake.) Store in an airtight container up to a week.
- quinoa for sweet potato
- bacon for sausage
- add cheese if you can eat dairy
- skip the chili powder and throw a few tablespoons of maple syrup in there
- bake in a muffin tin instead of a casserole dish for bite sized treats