Breakfast casserole

 

• 1 lb. ground sausage or bacon cooked and cut up
• 1–2 tsp. ghee or avocado oil
• 4 cups hash browns (or shredded potatoes), fresh or frozen 
• 1 red bell pepper, diced (~¾-1 cup)
• 1 green pepper, diced (~¾-1 cup)
• ½ medium red onion, diced
• 10 whole eggs, whisked
• ½ cup unsweetened almond milk  
• ½ tsp. salt
• ¼ tsp. black pepper

INSTRUCTIONS

1. Preheat oven to 350℉. Grease a 9×13 or large casserole dish of similar size
2. On medium high heat, brown the ground sausage in a large skillet. Once no longer pink, drain and remove from the skillet and place on a plate with a paper towel. Set aside.
3. Next add the ghee or oil to the skillet on medium high heat. Add the hash browns and cook until lightly brown. Salt with about 1/2 to 1 tsp salt. Once hash browns are cooked, spread out on the bottom of the baking dish.
4. In that same skillet, add additional ghee if needed as well as the peppers and onions and sauté until tender and cooked through.
5. Top the potatoes with the sausage or bacon and peppers and onions.
6. Whisk together eggs, almond milk, salt and pepper and pour over all contents.
7. Bake for 30 minutes or until center is cooked through.