Submitted by Breann Henson. Source: “The Paleo Kitchen” Blog
I found this recipe for a paleo breakfast casserole and let me tell you…it’s delicious!!! I get cravings for certain things and this one week I was craving breakfast casserole, so I googled it and found a paleo blog online which posted a recipe! I have made it multiple times since then and it’s amazing!
This recipe, which was a ROTW winner during the “Five to Thrive” nutriton competition, has become a regular favorite in the Lineberg household. We make it for ourselves and any time we have overnight guests.
2 Tbs. butter
1 8 oz. package sliced mushrooms
1 medium-size bell pepper, diced
1/2 cup flax-seed meal
1 tsp. baking powder
1/4 tsp. salt
1 (16 oz.) container small-curd cottage cheese
2 cups (8 oz.) Monterey Jack cheese
1 lb. ground sausage, cooked and drained
6 bacon slices, cooked and crumbled*
1 small can sliced black olives, drained
Add sausage to skillet and begin browning. Add in mushrooms, bell pepper and butter and saute until soft and sausage is cooked through. Whisk together eggs and next 3 ingredients in a large bowl. Stir in mushroom mixture then remaining ingredients. Pour into greased 13×9 inch baking dish. Bake at 400º for 15 minutes. Reduce heat to 350º and bake 15 more minutes or until set and lightly browned.
Makes 8 – 10 servings.