Sausage, Spinach, and Egg Casserole
Watermelon-Blueberry Salad
Ingredients
- 1 lb ground nitrate-free Italian sausage
- 1 Tbsp avocado oil
- 1 (6-oz) pkg baby spinach
- 12 large eggs, lightly beaten
- ½ tsp garlic salt
Instructions
- Preheat oven to 400°F. Cook sausage in hot oil in a large skillet over medium heat 5 minutes or until browned and crumbly, stirring often. Add spinach; cook 2 minutes or until wilted. Remove from heat.
- Whisk together eggs, garlic salt, and desired amount of pepper in a large bowl. Stir in sausage mixture. Pour into a 13- x 9-inch baking dish coated with avocado oil.
- Bake 20 to 25 minutes or until center is set. Cut into squares before serving.
Side Dish Ingredients
- 6 cups cubed watermelon
- 1 (4.4-oz) pkg blueberries
- 2 Tbsp fresh lime juice
- 2 Tbsp raw honey
- ¼ tsp salt
Side Dish Instructions
- Combine watermelon and blueberries in a large bowl. Whisk together lime juice, honey, and salt; pour over fruit, and toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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