This is another recipe from the archives of my old Paleo blog days.
I didn’t tell this story when I originally posted it, but the true story behind this recipe is that I was sitting in a work meeting (I won’t say where…) and I was getting a little antsy. I can really only sit still for so long before I start to get fidgety. My attention span rivals that of a small child. I am a horrible artist (also like most small children), so instead of doodling I started thinking about recipes I could create. That is totally normal, right?
I had breakfast on the brain.
That is how this yummy brunch casserole was born! This dish is really fun to make, but it’s even more fun to eat, so I suggest saving it for a lazy weekend morning when you can gather together with a few friends or loved ones. Once you get the prep done and throw it in the oven, you can spend some quality time with said loved ones instead of hiding away in the kitchen playing hostess all day.
This brunch casserole has layers of flavors!
I just love putting all the layers of this brunch casserole together. It really makes it look beautiful on the plate and let’s you experience all of the zesty Italian flavor. You start with a layer of roasted red peppers, then add onions, zucchini, mushrooms and Italian sausage. You cover the whole thing with eggs and let it all bake up nice and warm and fluffy. We gobbled this one up so quickly the first time I made it that I had to make it a second time just to get a picture of the finished product. A sure sign of its deliciousness! I’ve also heard from numerous people who have made this recipe that it is great to freeze and re-heat for busy mornings.