Making breakfast during the work week can be a challenge for me, time-wise. Sometimes it’s a challenge effort-wise, too! One solution is this breakfast casserole. This is the dairy-free version I make so that both Nancy and I can enjoy it.
1 lb bulk pork sausage (can be either breakfast or Italian)
1 lb ground pork
1 10 ounce package of frozen chopped spinach, thawed and squeezed as dry as possible
8 extra large eggs
½ cup So Delicious coconut milk beverage
Preheat oven to 350° F
Brown the meat.
Spray 8.5”x11” baking pan with olive oil (could be any acceptable oil, but we’re avoiding canola and soy, right?)
With a slotted spoon, transfer from frying pan to baking pan.
Beat the eggs, add the coconut milk and combine. Pour evenly over the spinach layer.
Test for doneness with by inserting a knife. If it comes out clean, it’s done!
Don’t be worried about the lovely fat bubblin’ around the edges (and even on the top) of the casserole. It will recede as it cools. And fat is the basis of our diet, right? If it seems too much for you, you can drain the browned meat in a colander (instead of using the slotted spoon) to remove more fat.
Once cold, we cut this into 8 servings. It reheats perfectly in the microwave. I add 1 ounce of raw cheddar cheese. Sometimes I garnish with some salsa. This breakfast keeps me going until after noon.
If dairy sensitivities are not a concern, you can substitute 1 cup of ½ & ½ or heavy cream for the coconut milk beverage. And you could throw some cheese on top of the spinach layer, too!
How about a bacon cheeseburger version? Instead of the pork, use two pounds of ground beef. Cook and crumple a package of bacon and add it as an additional layer.
Enjoy!
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