Italian Breakfast Casserole {Paleo, Whole30, Gluten-Free}

paleorunningmomma.com

Katie

1 butternut squash long part only, peeled and sliced into ¼” rounds*

1 Tbsp coconut oil for greasing baking dish and squash, sea salt for roasting

1 Tbsp coconut oil for cooking sausage and veggies

1 lb pork sausage casings removed if necessary, no added sugar

1 red bell pepper diced

1 onion medium, diced

3 cloves garlic minced

Pinch crushed red pepper

3 oz sun dried tomatoes (Whole30 compliant) chopped, (about ¾ cup packed), soften first by soaking if too hard

2 tsp Italian seasoning blend

12 large eggs

½ cup coconut milk full fat

½ tsp fine grain sea salt

⅛ tsp black pepper

3 Tbsp nutritional yeast optional, for flavor

Parsley minced, for garnish

Directions at paleorunningmomma.com

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