Mold Detox Friendly Sausage and Vegetable Egg Casserole
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground pork sausage (no sugar added)
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the egg custard
- 8 large eggs
- ½ cup full-fat coconut milk
- ½ tsp salt
- ¼ tsp black pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the topping
- 4 oz fresh mozzarella, torn into pieces
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
- 2
Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Transfer the sausage to the prepared baking dish using a slotted spoon, leaving the rendered fat in the skillet.
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