Ingredients:

  • 450 g Ground pork or compliant breakfast sausage
  • 225 g Sliced mushrooms
  • 60 g Fresh baby spinach, roughly chopped
  • 110 g Yellow onion, diced
  • 6 g Garlic, minced
  • 15 ml Avocado oil
  • 10 large Eggs
  • 120 ml Unsweetened almond milk
  • 6 g Salt
  • 2 g Black pepper
  • 2 g Smoked paprika

Instructions:

  1. Heat avocado oil in a skillet over medium-high heat. Add the ground sausage, breaking it apart with a spoon until it reaches a deep, mahogany-brown color. Toss in the onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture. Stir in the garlic and spinach for the final 60 seconds until the spinach just begins to wilt.
  2. In a large mixing bowl, whisk together the eggs, almond milk, salt, pepper, and smoked paprika. Ensure the mixture is a uniform pale yellow without large streaks of egg white.
  3. Transfer the sausage and vegetable mixture into the greased baking dish, spreading it evenly. Pour the egg mixture over the top, swirling gently to ensure the eggs settle into all the crevices. Bake at 375°F (190°C) for 30–35 minutes. The bake is ready when the edges are pulling away from the sides and the top is set and golden.