Sausage Kale and Rutabaga Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 pounds ground pork
  • 1 tbs sea salt
  • 1 tbs sage
  • 1 tbs thyme
  • 1 tbs rosemary
  • 2 tsp parsley
  • 1 tsp paprika
  • 1 tsp black pepper
  • ½ tsp nutmeg
  • ¼ tsp cayenne
  • 1 pound rutabaga, peeled and shredded (about 3-4 cups once shredded)
  • 4 cups chopped greens (I used a mixture of baby kale, chard, and spinach)
  • 10 eggs
  • ½ cup coconut milk (or other non dairy milk)
Instructions
  1. Preheat oven to 350 degrees
  2. Cook pork over medium heat until browned
  3. Add seasonings
  4. Add cooked pork, shredded rutabaga and greens to a large bowl and mix to combine
  5. Add mixture to a 9x13 baking dish
  6. In a separate bowl beat the eggs and coconut milk together
  7. Pour egg mixture over the pork and veggies, making sure it gets spread evenly throughout the dish
  8. Place in the oven and bake for 50-60 minutes until the eggs are set and the edges are browned
Recipe by Vibrant Life Army Wife at https://vibrantlifearmywife.com/rutabaga-sausage-and-kale-breakfast-casserole-paleo-low-fodmap/