eating things. [paleo, dairy free breakfast casserole]


First let me say, this is SO GOOD.  And easy to portion out and/or make ahead and freeze.

I had no idea it would be such a hit or I would have taken more pictures along the way and at the end…lesson learned.

Another great thing about this recipe is it is easily adaptable, you could change up the vegetables to your liking or what you have on hand.  You could make this meat-free as well.

What you’ll need:

6 eggs

1 c. egg whites [I just used the egg whites from the 6 remaining eggs]

10 turkey sausage links

1 medium zucchini diced

1 medium yellow squash diced

1/2 white onion chopped

3 oz. mushrooms [I hate mushrooms so I left these out.  See? Totally adaptable.]

1 c broccoli chopped

2 cups baby spinach 

2 cloves garlic minced

1/3 c canned coconut milk, unsweetened 

bacon to garnish 


Preheat over to 350

In a large skillet saute zucchini, onions, squash, garlic, and broccoli until tender

Cook sausage in a separate pan, cut into thirds or fourths, and then combine with veggies when cooked

While all that’s cooking, line an 8×8 pan with the spinach [you can chop the spinach if you like, I just threw it in there]

Remove the veggies and sausage from heat and let cool while you mix up the eggs

Whisk eggs, egg whites, and coconut milk together in a bowl

Combine egg mixture with vegetables

Pour over spinach and top with bacon [I forgot the bacon when I made it and it was super delish, so I would imagine bacon on top would make it that much better!]

Bake for about 40 minutes or until set.  I ended up baking mine for about 50, until it started to get golden around the edges.

This is easy to cut into 6 servings. Next time I think I’m going to make 2 and put several servings in the freezer so it’s easy to grab and take to work.  Enjoy!


eating things. [honey beer bread]

there’s something about seeing your house filled with people you love, something about feeding people, especially on days when it seems like you can’t make a dent in any of the larger, more theoretical challenges in life. – shauna niequist

I really like food.

What I love so much about food is that it brings people together and usually makes people happy.  I love having people over, creating things in the kitchen, and laughing around the table as we all partake.

This fool-proof recipe came from a friend a few years ago and is one of my favorite indulgences to throw together a few times a year to have with breakfast, a snack, a late night snack, you know…let’s call it what it is, a calorie laden guilty pleasure that takes 3 minutes to get in the oven.

Honey Beer Bread

3 cups flour

1/2 cup sugar

3 teaspoons baking powder

12 ounces of room temperature beer [not light, I usually use Shiner or Shiner blonde]

1/2 stick butter

honey to taste

Comine flour, sugar, baking powder and then add beer.  Pour into lightly greased loaf pan.  Bake at 350° for about 40 minutes or until the top has a touch of golden color, remove and pour melted butter over top of loaf and return to oven for 15-20 minutes or until loaf is golden.

This is best enjoyed fresh from the oven with a dab of honey.  You can thank me later.