Archive for March, 2016

Paleo Egg Casserole

By request, the “recipe” for the Paleo Egg Casserole I made a few weeks back.

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Ingredients:

  • 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

Directions:

  1. Preheat oven to 350
  2. Brown sausage until there is no pink.  You don’t want to get salmonella or some bullshit.
  3. 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.
  4. Put sausage, mushrooms, spinach, and sweet potatoes in a bowl.  Set aside.
  5. 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.)
  6. Pour eggs over other stuff.  Stir with spoon.
  7. 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.

Delicious substitutions:

  • 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

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