This casserole made with our pasture raised pork is a great one to make ahead and have in the fridge for busy mornings. It’s also a great “breakfast for dinner” meal! I used heavy whipping cream in this recipe, but you could easily swap that out for full fat coconut milk (or whatever dairy free milk you prefer) if you need this to be dairy free. There is no other dairy in the recipe (although you could absolutely add some cheese on top if you like).
This recipe is a little more involved than others…but it is SO worth it! The flavors are amazing! You could absolutely ditch the bun and have the coleslaw on the side if you would prefer to have a more low carb meal. You could even add a lettuce wrap. The sauces are a must and really make the burger, so you might want to eat it with a fork!
- 1 lb grass fed and finished ground beef
- 2 Tbsp avocado oil
- 1 lb pasture raised pork sausage (plain or breakfast)
- 4 cloves garlic
- ½ large onion, diced
- 1 cup red bell pepper, chopped
- 1 cup cauliflower, cut into small florets
- 1 Tbsp fresh rosemary, minced
- 1 Tbsp fresh thyme, minced
- 10 eggs
- ½ cup heavy whipping cream (or full fat coconut milk)
- 1 ¼ pink Himalayan salt
Preheat the oven to 350 degrees F.
Heat one Tbsp of avocado oil in a skillet over medium-high heat. Add the garlic and sauté about 30 seconds.
Add the turkey sausage and cook until browned. Transfer the meat to a large bowl and set aside.
Add the red peppers, cauliflower, rosemary and thyme. Cook about 10 minutes, until the veggies are soft.
Combine the veggies in the bowl with the meat. Once mixed well, spread into an 8×8 inch casserole dish. Whisk together the eggs, coconut cream, and sea salt. Pour over the meat and veggie mixture.
Bake for 45-55 minutes, until the eggs are set.