Ingredients

• 1 T. ghee, butter, lard, or other good fat
• 1 lb nitrate-free pastured Italian sausage (out of casings)
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 2 C. baby spinach, rough chopped
• 6 pastured eggs
• 2 C whole milk (raw, grassfed or organic preferred)
• 2 C shredded cheese
• 10 lsices sprouted wheat bread, torn into bite size pieces
• 1/4 C. parmesean cheese

Directions

Preheat oven to 350. Heat 1 T good fat in skillet and add sausage, saute until cooked, breaking up with a spoon. Remove sausage and place in bowl. Add pepper and onion to hot fat in skillet, saute until medium soft. Add chopped spinach and cook until wilted. Remove veggies and add to sausage mixture. In a small bowl, whisk together eggs and milk. Season with s&p. In a 9x13 pan (buttered on bottom and sides), scatter half the bread on the bottom of pan. Spoon 1/2 sausage/veggie mixture over bread. Top with 1/2 of the cheese. Repeat with another layer of bread, sausage/veggie and cheese. Pour milk and egg mixture over the casserole. Let sit for 30 minutes so the bread really soaks up the liquid. Sprinkle the casserole with the parmesean cheese. Bake for 1 hour. If top starts to get too brown, cover with foil at the end.