Dairy-free Potluck Breakfast Casserole
Pork Sausage Recipe
We had a breakfast pot luck at our church on Easter morning this year. I brought this breakfast casserole. Folks said they really enjoyed it.
Dairy-free Potluck Breakfast Casserole
Serves about 12 or a good size for a potluck dish
This recipe uses leftover baked potatoes and homemade pork sausage for an easy assembly. (The casserole part of this recipe is not SCD legal.)
The first item of business is to make the pork sausage. It's quite simple to put together and then there's no risk of unnecessary chemicals.
Pork Sausage Recipe (SCD legal and low carb)
Cook and crumble 2 pounds lean ground pork. Season it with:
1 1/2 tablespoons Adobo seasoning without pepper
1 teaspoon sea salt
1 teaspoon garlic granules (or 2 cloves garlic, minced)
1/2 teaspoon dry mustard powder
1/2 teaspoon celery seed
3/4 teaspoon thyme flakes
(The remainder of this recipe is not SCD legal or low carb) To make the casserole:
Put 1/2 of the sausage into the bottom of the crock.
Shred 4 to 5 medium sized cold baked potatoes as for hash browns. Divide them in half. Distribute 1/2 of them evenly over the sausage. Season them with about 1/2 teaspoon Adobo seasoning and 1/2 teaspoon sea salt.
Slice 4 to 6 medium sized mushrooms. Arrange 1/2 of them over the potatoes in the crock.
Repeat the layers as above.
In a mixing bowl combine 12 eggs and about 1 cup almond milk or whey (I had just made almond cheese, so I had a cup of whey on hand.) Add to it 3/4 teaspoon sea salt and 1 1/2 tablespoons parsley flakes. Mix it well and pour it over the ingredients in the crock pot.
The liquid should just cover the other ingredients. If it doesn't add just enough the cooking juices from the sausage to cover them. Cook the casserole on low overnight, approximately 8 hours (4 hours on high) until it is solid in the center and bubbling around the edges.
When it is done, reduce the heat to warm. The casserole will absorb the excess liquid once it is no longer simmering.
Enjoy!
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