This recipe has it all. It’s low-glycemic, gluten-free, Paleo/Primal Diet-friendly, and affordable. You can mix up all the ingredients the night before, store in the fridge overnight, and just pop it in the oven the next morning. It’s got plenty of fiber-rich veggies. It also makes a TON of food, leaving plenty for leftovers fir the freezer, that will quickly reheat in a toaster oven during the week.
For this casserole, I sliced up my chourico. It would work perfectly well with the ground chourico. Now, I live in a heavily Portuguese-populated area, and chourico is easy to find, and this is somewhat like having a chourico and pepper sandwich without the bread. Feel free to use whatever sausage you have. Everything from ground breakfast sausage to sliced kielbasa will work. I also prefer chard in this casserole. However, I had a lot of spinach in the freezer that needed to be used in our food rotation. The result was deliciousness.
Please note: chourico is so flavorful (especially if you choose “hot” chourico) that you probably won’t need salt, pepper, or other seasonings. If you use a milder sausage, consider adding some garlic and/or onion powder. If you need to keep it dairy free, substitute coconut milk (if no nut allergies) for the dairy milk.
- 1 onion
- 1 bell pepper
- 16 ounces sliced or ground chourico (or sausage of your choice)
- 1 cup spinach, chopped (or Swiss chard)
- 1/2 cup of whole milk
- 12 eggs
- 1 and 1/2 cups of shredded Monterrey Jack cheese
- Butter for cooking
- Optional: seasonings (S&P, garlic powder, etc)
- Preheat oven to 350°F.
- Slice onion, pepper, and chourico, and saute in a frying pan (I love my cast iron for this) in a little bit of butter.
- When the onions and peppers are soft, add the spinach to the pan and cook through.
- Meanwhile, break and and whisk the eggs and milk in a separate bowl. Add any seasonings to the egg mixture at this time.
- Stir in the cheese, chourico, onions, peppers, and spinach into the eggs, and then pour into a large casserole dish.
- Bake for 50 minutes, or until a knife comes clean.
This is perfect to put into the oven, and go about your morning… grab your shower, make some coffee, and so on, and then take the hot-from-the-oven breakfast casserole out. Plate it up, and enjoy. I cut this casserole into six large servings. The servings could be made much smaller, and served as part of a nice lunch with a cup of chicken soup on the side.
If you plan on eating the leftovers within the week, cover the casserole dish and just keep it in the fridge. If you’re putting the surplus into freezer storage, wrap in wax paper, and then put into a freezer bag, squeezing out as much air as possible.