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Jen’s Eggerrific Casserole

November 27, 2016 By PJ Glassey

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Cousin Jenny does it again, with another quick, easy, healthy recipe that can me made in large quantities, for use over several days of healthy meals and snacking!

Ingredients:

  • 6 cups eggs
  • 1 can (3.8 oz.) black olives
  • 5 cups chopped spinach
  • 6 cups (24 oz.) shredded cheese (any kind, but Mexican and mozzarella seem to work best)
  • 5 Tablespoons minced garlic
  • 1 chopped onion
  • 1 bunch of chopped green onions
  • 2 Tablespoons onion powder
  • 4 Tablespoons garlic powder
  • 1 pack (12 oz.) Applegate organics chicken and turkey sausage, or another favorite meat of choice (i.e. bacon, ham, turkey, etc.)
  • 2 chopped bell peppers
  • 1 can (a 4 oz. can) jalapenos (more if you want it spicy).
  • 8 ounces sun-dried tomatoes
  • Optional: pepper
  • Optional: additional vegetables (i.e. celery, mushrooms, etc.)

Directions:

  1. Preheat oven to 350
  2. Dice up all veggies
  3. Spray coconut oil in two 9×13 glass casserole dishes*
  4. Mix all ingredients in large bowl and transfer to the 9×13 glass dishes*
  5. Bake on 350 until slightly brown on top (about 30-40 minutes)
  6. Optional: garnish with parsley

Nutrition Facts:

  • 58% fat
  • 13% carbs
  • 29% protein

 Serves:

An army  for 1 meal, or approximately 20 servings for Beege and Peege

*Obviously, this is a TON of food and Beege and Peege end up taking 7-10 days to eat it all, so unless you have a huge family or want food for 1-2 weeks, you might want to cut this recipe in half or less.

Filed Under: Entrees

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