Xanthan Gum Free Sausage and Vegetable Egg Casserole
Total time1 hr 15 min
Prep time20 min
Cook time45 min
5.0(13)
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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
- ½ tsp salt
- ¼ tsp black pepper
For the egg custard
- 8 large eggs
- ½ cup full-fat coconut milk
- ½ tsp salt
- ¼ tsp black pepper
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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