Friday, July 15, 2011

Breakfast Casserole the Primal Way

Today I want to point you towards a site that offers good recipes for low carb eating. The site is called Mark's Daily Apple and I recommend bookmarking it or adding the link to your own site to make it easier to find a recipe.
Today's recipe comes from MDS. I have never had turnips before, but it is farmer's market season and I know I will find some. Basically, the rest of this post is credit to Mark's Daily Apple. Enjoy, and let me know what y0u think of it.

The recipe below can easily be doubled and baked in a 13×9 pan for a larger crowd. Simply mix the ingredients together, cover the pan with foil, and freeze until you need it. The casserole can go directly into the oven from the freezer. You don’t have to freeze the casserole ahead of a time, of course. You can mix it together and put it directly in the oven the day you’re serving it. For the sake of your sanity, however, you might want to consider the freeze-ahead option. This way, you can still be half-asleep the morning after Thanksgiving and hardly lift a finger to feed the masses.
Approximately 4-6 servings.
■1 pound ground breakfast sausage or other ground meat
■3 turnips, peeled and grated (a food processor works well for this)
■4 eggs, beaten
■3 scallions, chopped
Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.
Mix the sausage with the rest of the ingredients.
Spoon into a 8×8 baking pan.
When ready to cook, heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it.

To your health!
Rita S.

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