Dairy-Free Paleo Breakfast Casserole

Preheat the oven to 350 degrees F (177 degrees C).

Heat a tablespoon of avocado oil in a skillet over medium-high heat. Add the garlic and saute for about 30 seconds, until fragrant.

Add the turkey sausage and cook until browned. Transfer the meat to a large bowl and set aside.

Add another tablespoon of oil to the skillet. Add the onion and cook until browned and almost starting to caramelize, about 10 to 15 minutes.

Add the red peppers, cauliflower, rosemary and thyme. Stir fry for about 10 minutes, until the veggies are soft and onions are caramelized.

Stir the veggies into the bowl with the meat. Transfer the mixture into an 8x8 inch (20x20 cm) glass casserole dish.

Reusing the same bowl, whisk together the eggs, coconut cream, and sea salt. Pour the egg mixture over the meat and veggies.

Bake for 45 to 55 minutes, until the eggs are set.