: thanks so much Jan k. Pinching instantly for lunch boxes.

While I was on a recent trip, someone
: on this forum asked for the recipe
: for my breakfast casserole. Sorry,
: I can't remember who. I seem to
: have forgotten how to search back
: farther than 2 weeks.

: Or maybe it was on the Step One
: forum?

: At any rate, here is my recipe. It
: has a total of 150g protein, which
: means if you want 25g protein for
: a meal, you would divide the whole
: baked casserole into 6 servings. I
: like having something that I can
: use for six breakfasts. It is
: adapted from a
: madeditloveitpaleo.com recipe.

: Sausage, Carrot & Zucchini
: Breakfast Casserole

: After shredding your zucchini, make
: sure you squeeze it and remove as
: much excess water as possible. You
: can use a nut bag or plain cotton
: towel to help get rid of all that
: extra water.

: INGREDIENTS
: 12 eggs
: 1 lb of ground breakfast sausage
: 1 tsp seasoning blend of choice
: 1 cup shredded carrots
: 1 cup shredded zucchini
: Butter or ghee to grease your pan

: INSTRUCTIONS
: Preheat oven to 375 degrees.
: Grease 9x12 baking dish with butter
: or ghee.
: Brown sausage in pan and layer in
: bottom of dish.
: In a large bowl, whisk eggs and
: seasoning blend (or just salt and
: pepper to taste).
: Add carrots and zucchini to eggs and
: stir to combine.
: Pour egg mixture over the layer of
: sausage.
: Bake for 45 minutes until fully
: cooked and slightly browned on
: top.