Mexi-Egg Bake

Oh man, this is so good. It can feed you all week long or be cut up and frozen.

Mexi-Egg Bake

12 Eggs (from local, pastured chickens are best!)
1lb ground meat (you choose- turkey, pork, beef. . . local, pastured, and grass-fed, where applicable, are best!)
8oz Organic Grass-fed Cheddar Cheese, Shredded
1/2c Coconut Milk (full fat, not "lite" version)

1 carton sliced mushrooms
1 bell pepper, diced (you choose the color)
1 (14oz) can diced tomatoes
1(4oz) can diced green chiles
2 cloves garlic, minced

1-2T taco seasoning
salt to taste

Preheat oven to 375. Brown your ground meat and season with taco seasoning and salt to your liking. While it's browning, butter a 9x13 baking dish, using grass-fed butter. In a large mixing bowl combine all ingredients and stir thoroughly. Pour into dish and bake for 30-40 min or until eggs are set. Eat up!

FREEZER INSTRUCTIONS:
After baking, let cool completely. Cut into 8 squares, wrap individually in plastic wrap, place in gallon size freezer bag. To prepare- thaw overnight in fridge, then microwave 1 min to enjoy!