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Gluten-Free, Bison Sausage Casserole
Ingredients:
- 1 tablespoon coconut oil, as needed
- 1 medium-size yellow onion, chopped
- 1 pound ground grass-fed bison sausage
- 8 ounces mushrooms, sliced
- 2 medium-size zucchini (or other vegetable of choice), chopped
- 1 pound potatoes, shredded (“hash brown” type)
- 6 eggs, (large)
- 1 cup milk
- salt and pepper to taste
- 8 ounces mozzarella cheese, shredded
Directions:
Preheat oven at 400 degrees.
Heat coconut oil in a large pan and sauté onion until opaque.
Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini and sauté for 2 minutes. Set aside.
Beat eggs, milk, salt, and pepper together.
Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.
After baking, sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.
Serve with your favorite green salad.
Enjoy.
Recipe courtesy of Marianita Jader Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
