Paleo Whole30 Sausage Zucchini Breakfast Casserole
ground Italian Sausage
almond milk or coconut milk for nut free
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.