Loaded Breakfast Casserole

Ingredients:

2 large potatoes, peeled and shredded

1 Tbsp red palm fruit oil

Redmond real salt or Celtic sea salt, for potatoes

8 slices pasture-raised nitrate-free bacon, or pasture-raised sausages

2 Tbsp reserved bacon fat, or reserved sausage fat

1 small yellow onion, chopped

3 garlic cloves, minced

1.5 cups mushrooms, chopped

1 cup leafy greens of choice, (spinach, kale, chard, collards, etc)

Redmond real salt or Celtic sea salt, to taste

10 large pasture-raised eggs

1/3 cup coconut milk

3 Tbsp unfortified nutritional yeast

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Make the crust:

Preheat oven to 400F

Squeeze excess water out of the shredded potatoes and place them in a bowl. Toss with the oil and sprinkle with salt and pepper

Transfer to the bottom of a 9 x 13 casserole dish, pressing down firmly

Bake for 25 mins or until crisp and browned

Make the Casserole:

Meanwhile, heat a large skillet over medium heat to cook the bacon or sausage. Cook until crisp, then set aside on paper towels

Reserve 2 Tbsp bacon or sausage fat in the skillet

Add the onions and cook until translucent

Add the mushrooms and garlic and sauté until soft, about 2-3 mins

Add the leafy greens to wilt, then sprinkle with salt and pepper to taste

Remove from heat

Crumble the bacon or slice the sausage and add to the veggie mixture

In a large bowl, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, garlic and onion powder until smooth

Top the baked crust with the veggie/meat mixture, then pour the egg mixture over it evenly

Bake for 20-25 mins or until the center is set and the casserole puffs up. Do not bake so long that the top turns brown - it should be yellow with light brown around the edges

Cut casserole into 8-10 squares or as desired and serve right away, or refrigerate to reheat later on