Breakfast Casserole with Potatoes
Servings 8
Calories 400kcal
Ingredients
- 2 cups diced potatoes
- 2 TBS avocado oil
- ¼ onion diced
- ½ red pepper diced
- ½ green pepper diced
- 1 lb breakfast sausage
- 8 slices cooked bacon
- ¼ cup coconut milk
- 12 eggs
- Salt and Pepper to taste
Instructions
- Preheat oven to 425°
- While oven is preheating, dice the potatoes, peppers and onions. Set peppers and onions aside.
- Place diced potatoes on rimmed baking sheet lined with parchment paper. Drizzle with 1 tablespoon of avocado oil and lightly season with salt and pepper.
- Bake potatoes at 425° for approximately 25-30 minutes. Once potatoes are done, reduce oven temperature to 400°.
- While potatoes are baking you will prepare the rest of the casserole.
- Cook 8 slices of bacon in a skillet on the stove and once cooked place on a plate lined with paper towels to soak up the grease. Once cooled, dice the bacon and set aside.
- Using the same skillet, cook the breakfast sausage. Once cooked, place sausage in a paper towel lined bowl to soak up additional grease.
- If needed, add additonal 1 tablspoon of avocado oil to skillet and sauté the onions and peppers until onions are trasluscent and peppers are tender.
- Spray a 9x13 casserole dish with cooking spray and layer cooked potatoes, bacon, sausage and peppers.
- Whisk 12 eggs and coconut milk and pour into the casserole dish.
- Bake at 400° for 20-25 minutes or until eggs are fully cooked in the center.
Notes
You can easily prep this casserole ahead of time. Prepare following ingredients and then refrigerate in airtight containers.
- Dice and cook potatoes
- Cook bacon and chop
- Cook sausage
- Saute onions and peppers
Nutrition
Calories: 400kcal | Carbohydrates: 12g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 597mg | Potassium: 570mg | Fiber: 2g | Sugar: 1g | Vitamin A: 664IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 3mg