But, in years’ past, I’ve found the GF, DF casserole recipes to either be lackluster or chock with nightshades.
This year, I decided to create my own.
I rely on an autoimmune protocol friendly (AIP) sausage recipe from the brilliant Eileen of Phoenix Helix for the nightshade-free sausage. She calls it Perfect Breakfast Sausage, and my family would tend to agree that it’s pretty perfect.
Other recipes that I have made use shredded sweet potatoes. I’ve never found a recipe where the potatoes got cooked and mushy enough to be really satisfying. I also wanted a bit more complex flavor profile.
This recipe makes a lot of food. Sixteen eggs … that’s no joke! It serves sixteen substantial squares. Since it was just the five of us, we ate it for days. And, I confess, it was probably at its peak the day after Christmas morning.
If you aren’t avoiding dairy and would like to add a layer of cheese on top, I’d suggest a sharp cheddar.
If you’re headed to a New Year’s brunch potluck or just want a nice make-ahead in case you are a tad under the weather on January 1st, give this a shot.
- 1 lb. ground pork
- ½ TBSP plus 1½ tsp sea salt, divided
- ¾ tsp. black pepper, divided
- ½ tsp. dried sage
- ¼ tsp. dried thyme
- ¼ tsp. dried ginger
- 3 TBSP cold water
- 2 medium turnips, peeled and shredded
- 2 medium sweet potatoes, peeled and shredded
- 2 medium tart apples, peeled, cored and shredded
- ½ yellow onion, chopped
- 1 TBSP solid fat (lard, ghee, coconut oil, bacon grease)
- 16 eggs
- Add ground pork to medium size bowl. Break into smaller chunks with hands.
- In small bowl or cup, mix ½ TBSP sea salt, ½ tsp black pepper, and sage through ginger with the 3 TBSP of cold water.
- Add water and spices to pork and work spice blend into pork with hands until well-combined.
- Cover and place in fridge while you prepare the rest of the recipe.
- Melt fat in a skillet over medium high heat.
- Cook onion until translucent, adding ½ tsp of salt as you cook.
- Add shredded turnips, apples, and sweet potatoes and another tsp salt. Cook until soft, about 15-20 minutes. You will need to stir regularly to keep the mixture from burning.
- Spread mixture evenly in 9x13 casserole pan.
- In medium bowl, beat together 8 eggs. Pour egg mixture over shredded vegetables. Set aside.
- Remove sausage from fridge. Using the same skillet, brown sausage, taking care to break up chunks.
- Crumble cooked and slightly cooled sausage over egg and vegetable mixture, making sure to spread it out well.
- Cover and refrigerate casserole overnight.
- The next morning, preheat oven to 350 degrees F.
- While oven preheats, beat 8 more eggs, plus ½ tsp salt and ¼ tsp black pepper.
- Pour egg mixture over sausage.
- Cover and cook at 350 degrees F for 45 minutes.
- Remove cover and cook for 15 more minutes, or until internal temperature reaches 165 degrees F.
There’s a great lineup of similar posts at Thank Goodness It’s Monday link carnival #107 here!