Recipe from: Against All Grain: Meals Made Simple – by Danielle Walker
Overnight Breakfast Casserole
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With a little prep the night before, you can be waking up to a protein packed, low carb breakfast, that will leave you satisfied till lunch. The first time I tried it was at a Sunday brunch. My friend who made it had over five people asking for the recipe. Trust me, it’s a breeze to make and a big hit for the entire family. The best part is that you can easily customize it to your own taste buds.
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INGREDIENTS
Softened ghee or palm shortening for greasing the slow cooker
1/2 pound bulk breakfast sausage, crumbled
6 ounces bacon, chopped
1/2 cup yellow onion, diced
1 pound white sweet potatoes, peeled and shredded
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
16 large eggs, beaten
1/2 cup almond milk
1/4 cup full-fat coconut milk
1 teaspoon sea salt
3/4 teaspoon dry mustard
1/4 teaspoon cracked black pepper
Green onions, for garnish
DIRECTIONS
- Grease a slow-cooker insert well with palm shortening or softened ghee.
- Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
- Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
- Add the meat and onion mixture and the bell peppers to the slow cooker.
- In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
- Cover and cook on low for 6 to 8 hours.
Category: Breakfast/Brunch
Yield: 10 servings
Calories per serving: 375