GAPS Breakfast Casserole (dairy free)
1 large onion thinly sliced
2/3 of a medium zucchini grated
1 cup frozen broccoli florets chopped
1 1/2 lbs medium hot sausage crumbled and cooked
12 eggs
1/3 cup filtered water
In a medium sized pan crumble and brown sausage until cooked through.
In a separate pan, cook onions in 2 Tbsp of butter or oil of choice. Cook on medium low heat with a pinch of salt until caramelized.
In a large bowl crack 12 eggs and add water. Whisk eggs and water together.
Take the pan with the sausage off the heat and add in cold chopped broccoli and grated zucchini and cooked onions. Mix until well combined. Pour sausage-veggie mixture into greased 9X13 pan. Pour out meat/veggie mixture evenly in the pan. Then pour whisked eggs evenly over sausage and veggies. Sprinkle a pinch of salt on the top of the casserole before placing in oven.
Place in 350 oven and bake for 35-45 minutes
NOTE- You could always cut this recipe in half for a smaller family. Just use a smaller pan like an 8X8. This provided plenty for our family of five. We even had leftovers. I made this for dinner and now we have leftovers for breakfast waiting.
Dairy Free Ice Cream
3 bananas sliced and frozen
1 cup frozen strawberries
large splash of vanilla
honey to taste
1/4 cup water (if mixture looks crumbly)
In food processor process all ingredients until smooth soft serve ice cream consistency. (Add water as processing if mixture looks very crumbly.) Serve immediately.
There is a myriad of flavor combination options. You can mix any fruit with the frozen bananas. The key to the smooth ice cream texture is the frozen bananas. You can't leave those out. If I had some avocados I would have added those and some extra honey to add more fat.
