Paleo Whole30 Sausage Zucchini Breakfast Casserole
Servings: 8 servings
Calories: 224kcal
Ingredients
- 1 pound ground Italian Sausage
- 2 small zucchinis, shredded
- 12 large eggs
- ¼ cup almond milk or coconut milk for nut free
- 3 tablespoons coconut flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3-4 tomatoes sliced
Instructions
- Preheat oven to 350° and line a 13x9 pan with parchment paper. Set aside.
- Brown the Italian Sausage in a pan. Add to a large bowl. Add in the shredded zucchini, eggs, milk, coconut flour, salt and pepper. Whisk well, until combined and all the eggs are broken and mixed.
- Top with tomato slices and bake 45-50 minutes, until middle is set. Store leftovers covered in the fridge.
Nutrition
Calories: 224kcal | Carbohydrates: 8g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 309mg | Sodium: 799mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 7mg