Overnight Breakfast Casserole
From Against All Grain: Meals Made Simple [1] by Danielle Walker
Ingredients
- Softened ghee, 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.
Source: Calorie Count [2]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 10 servings
Nutrition
- Calories per serving
- 375