Mexican Breakfast Bake
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 bell pepper (diced)
1/4 cup cilantro (chopped)
1 onion (diced)
1 cup salsa
1 tbsp grass-fed butter
1 lb ground breakfast sausage
1 lb potatoes (cubed)
Preheat oven to 375° F.
Grease a baking dish with the grass-fed butter.
In a skillet on medium heat, cook breakfast sausage which will take around 5-10 minutes.
Remove chicken sausage on another plate and place to the side.
In the same skillet, add and cook the potatoes which will take around 5-10 minutes or until soft.
Add and mix in the onions and peppers.
Continue to cook for another 5-10 minutes or until the onions and peppers are soft.
In a bowl, add and the mix the eggs and salsa.
Add and mix in the breakfast sausage, peppers, cilantro, and onions to the egg mixture.
Pour everything into the greased baking dish.
Bake for around 25-30 minutes or until eggs are set.
Evenly divide casserole into 8 servings. Let cool and eat immediately or pack up 1 serving to come close to the given macros.