Meaty Veggie Egg bake (Dairy-free)
Adapted from a recipe from A Finn in the kitchen
Serves 6
1 yellow or white onion, peeled and thinly sliced
1cup broccoli florets
1cup sliced baby Bella mushrooms
3 tablespoons extra-virgin olive oil
1 pound ground beef or ground sausage
1 teaspoon Sausage Seasoning (recipe below - omit if using ground sausage)
5 slices bacon (turkey or regular) chopped into small pieces
8 large eggs
1 1/2 cups almond milk
1/2 teaspoon dry mustard
1/4 teaspoon ground nutmeg, preferably fresh
1/2 teaspoon dried chives
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup nutritional yeast
Preheat oven to 350 degrees F.
Grease a 1 1/2- or 2-quart casserole dish with 1 tablespoon olive oil.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onions and cook until lightly browned, stirring occasionally, about 8 minutes. Add mushrooms and broccoli until just cooked through. Remove veggies to a bowl.
In the same pan, add another tablespoon olive oil with beef and Sausage Seasoning. Cook until beef is browned. Cook bacon until it's crispy. Drain.
In a large bowl, whisk together the eggs, milk, mustard, nutmeg, chives, salt, and pepper.
Add your ingredients to the greased casserole dish in the following order: meat, half of your nutritional yeast, veggies, egg mixture, and remaining yeast.
Bake, uncovered for 40-50 minutes. It's done when the top has browned and there is only a small amount of jiggling (if any) when you shake the dish.
Allow to cool for 10 minutes and serve warm.
Sausage Seasoning
From Practical Paleo (not an affiliate link)
Makes 4 1/2 tablespoons
1 teaspoon sea salt
1 tablespoon fennel seeds
1 tablespoon sage
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried parsley
1 teaspoon black pepper
Combine in a spice or coffee grinder, or small blender. Store in a small covered container.
Enjoy!
