Monday, December 15, 2014

Paleo Crock Pot Breakfast Casserole

I've shared quite a few different egg casseroles here, but had yet to try one in the crock pot yet. I'm pleased to say this one turned out great! I whipped it up Sunday night while wrapping Christmas gifts; it cooked overnight and was ready to go when I woke up.

You can definitely tinker with the elements incorporated here: I added some mashed sweet potato I had left over from my sweet potato pizza crust. Other vegetables would certainly work too!

While I also chose to incorporate some goat's milk feta, you can omit it or use a different cheese (if you do dairy).

Paleo Crock Pot Breakfast Casserole

1 tsp. olive oil
1 lb. loose breakfast sausage
1/2 yellow onion, diced
10 oz. baby spinach
1 cup mashed sweet potato
1 cup crumbled goat's milk feta
1 dozen eggs
salt, pepper & garlic powder

Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring occasionally, until meat is cooked through. Spread mixture over the bottom of a greased crock pot.

Add spinach to skillet and cook over medium heat until starting to wilt, about 2 minutes. Spread spinach over sausage and onion. Spoon mashed sweet potato over the top and spread out evenly.

Sprinkle feta over spinach and sweet potato. Whisk eggs in a large bowl, seasoning generously with salt, pepper and garlic powder.

Pour evenly over feta in crock pot. Cover pot and cook on low for 8 hours.

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