This casserole is great for crowds and Whole 30 compliant. I’ve made this several times for my husbands “breakfast club” at work, where he has to bring breakfast for 30 people. It’s quick, easy, and yummy. Win. Win. Win.
Ingredients
- 1 pound breakfast sausage
- 2 tablespoons coconut flour
- 1 13.5-ounce can coconut milk
- freshly cracked black pepper
- 1 pound diced potatoes
- 1 bunch green onions finely sliced
- 10 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Instructions
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Preheat oven to 350°F.
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Cook sausage in large, heavy skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Sprinkle coconut flour over sausage, stirring to coat, then add in 1 1/2 cups coconut milk and diced potatoes. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
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In a medium bowl, whisk eggs and add remaining coconut milk, spices, salt, and 1/3 of the green onions.
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Add the egg mixture to the sausage mixture. Bake 45-50 minutes then sprinkle with remaining green onions.
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