Servings: 8 servings
- 1 tbsp ghee
- 1 lb ground breakfast sausage
- 1 lb potatoes, cut into small cubes
- 1 bell pepper, diced
- 1 onion, diced
- 12 eggs
- 1 cup salsa
- 1/4 cup cilantro, chopped (plus more for garnish)
- Salt and pepper
- 2 avocados sliced
Preheat oven to 375° Fahrenheit and grease a 9×13 baking dish with butter or ghee.
Heat a large pan over medium heat. Once hot, add in sausage. Break into small bits and cook, stirring occasionally, until the sausage is browned, about 7-8 minutes. Remove, reserving the fat in the pan, and place on a plate for later.
While the sausage is cooking, chop potatoes, bell pepper and onion as noted.
In the same pan you cooked the sausage in over medium heat, add the potatoes. Season with salt and pepper (about 1/2 tsp each) and cook, stirring occasionally, for about 8-10 minutes, until they just start to soften.
Add the onions and peppers to the pan. Add some more oil/fat to the pan if needed. Continue to cook until the onions and pepper soften and the potatoes are tender, about 5-6 minutes. Remove from heat.
Whisk all the eggs together in a bowl. Add a pinch of salt and pepper and the salsa and whisk again.
Add the sausage, potatoes, bell pepper and onion to the bowl. Chop the cilantro and add it to the bowl. Stir to mix.
Pour the mixture into the baking dish.
Place in the oven to bake for 30-40 minutes, or until the eggs are set in the middle. Cooking time will depend on the oven, so check the casserole after 30 minutes and continue cooking as necessary. Serve topped with avocado slices.
Original recipe credit: https://realsimplegood.com/breakfast-burrito-casserole/