Healthy Breakfast Casserole | Eat to Thrive

Ingredients

• 1 tbs extra-virgin olive oil
• 2 medium red bell peppers, chopped (about 2 cups)*
• ¾ cup thinly sliced green onion (about 1 small bunch)
• 5 ounces roughly chopped spinach (about 5 cups)
• 12 pasture-raised eggs
• 3 tbs full-fat dairy (heavy cream, half-and-half, sour cream or yogurt – I did use vegan sour cream and it was great)
• Several dashes of your favorite hot sauce, like Frank’s
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 4 ounces (1 cup) crumbled feta or goat cheese