Dairy Free Egg Casserole

Dairy Free Egg Casserole

This dairy free egg casserole could really also be called a Fritta. I keep it completely dairy free and throw in whatever vegetables and leftovers I have around. Although the recipe does give very specific items, you can experiment and throw anything else you have lying around. Just remember to maintain the ratios of egg, salt and milk. As I have mentioned in the recipe below, remember to give any veges with a higher water content a good squeeze before you bake it, or you end up with a very moist final dish.

Dairy Free Egg Casserole
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pound sausage (meat of your choice)
  2. 1 1/2 cups greens (I prefer Kale, but Spinach etc would also work)
  3. 1 red bell pepper, diced
  4. 12 eggs
  5. 1/4 cup unsweetened nut milk (coconut or almond milk would do)
  6. 1/2 teaspoon sea salt
  7. 1/2 teaspoon fresh black pepper
  8. 2 green onions, thinly sliced
  9. coconut oil spray
  10. (optional) additional vegetables of your choice
  11. (optional) mushrooms
Instructions
  1. Preheat oven to 375ºF.
  2. In a large skillet brown the sausage meat and set aside.
  3. Coat a large baking dish with coconut oil spray, and distribute the sausage evenly.
  4. Squeeze the diced peppers and any other moist veges and distribute with the sausage and green onions in the pan.
  5. Whisk together the wet ingredients and pour over the sausage and vege mixture.
  6. Bake for about half an hour or until the eggs are set.
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