BREAKFAST CASSEROLE PREP

There's a million ways to make a breakfast casserole, but there are a few faves I like to add to every one I make. This is a way to prep for several casseroles at once to save time in the future. You can tweak this to match your preferences.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Over medium heat, sauté peppers and onions with ghee and olive oil — sprinkled well with salt (about a teaspoon). Cook for until tender — about 15 minutes on medium heat. Let cool to room temp.

Step 2

Season ground pork with all the remaining seasonings and cook over medium heat until cooked through. While cooking, break the sausage up into crumbles. Cook in batches (per pound) so it cooks properly (otherwise it will steam and be gross). Once cooked through, let cool to room temp.

Step 3

Divide cooked sausage crumbles, veggies, potatoes and green onions into 4 portions and place in freezer bags labeled with an expiration date of 3 months out. Freeze until ready to use. Thaw in fridge overnight the day before you plan to make a breakfast casserole.

Step 4

Divide the sausage, pepper and onion mixture, shredded potatoes and green onions into four portions and put each portion in a freezer ziplock bag.

Step 5

Label the bags with a date of three months out. Store in the freezer until you are ready to make a breakfast casserole. Thaw in the fridge overnight.