Breakfast Casserole
If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.
Ingredients
- 12 eggs pasture-raised
- 8 slices pasture-raised bacon cooked and chopped
- 1 can diced green chilies
- 2 bell peppers diced
- 1 med onion diced
- 2 tbsp grass-fed butter
- ½ tsp red pepper flakes
- ½ tsp granulated garlic
- sea salt to taste
- fresh ground pepper to taste
Optional Ingredients (add any or all of these to tweak the recipe)
- 1 cup cheddar cheese shredded
- 1 large russet potato grated
- ½ lb ground pork sausage cooked
- 1 cup ham cooked and coarsely chopped
Instructions
- Preheat oven to 350°F.
- Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
- Sauté the bell peppers and onions in a skillet with the butter.
- Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
- Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
- In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
- Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve.