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Paleo Slow Cooker Breakfast Casserole

Paleo Slow Cooker Breakfast Casserole

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 2 Tablespoons coconut oil
  • 1.34 cups leeks, sliced
  • 2 teaspoons garlic, minced
  • 1 cups kale, roughly chopped
  • 8 large eggs, lightly beaten
  • 0.67 cups sweet potato, shredded
  • 1.5 cups beef sausage, browned

Directions:

In a skillet over medium heat, melt coconut oil. Add leeks, garlic and kale and sauté. In a large bowl, combine eggs, sweet potato, beef sausage and sauteed vegetables. Add to slow cooker, and cook on low 6 hours.

Freezing Directions:

Prepare casserole per above directions. Allow to cool completely. Cut into equal sized pieces, and divide between freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  6



**conversion chart image provided by Erik Spiekermann

14 Responses to “Paleo Slow Cooker Breakfast Casserole”

  1. Sarah says:

    I cooked this for just 4 hours in my slow cooker, and it was starting to burn! I’m not sure how broad the base of your slowcooker is, but 3-3.5 hours on low, probably would have made mine perfect.

    • Lisa says:

      Yikes for burning! But yes – the cook time may need adjusted in accordance to the size of slow cooker you have. Thanks for the heads up.

  2. Sky says:

    Lisa, what size and shape slow cooker is used in your recipes? I have a 6 qt oval and am experiencing some of the same issues. Thanks

    • Lisa says:

      Sky – I use a 6 quart oval as well. However, I would suggest using a smaller if you are experiencing issues.

  3. Stefanie says:

    Could it just be baked in the oven?

  4. Katy says:

    Hi, what size pan and what time and temp would you suggest to ba me this in the oven? I would like to make a double recipe and bake two trays in the oven, then freeze. Thank you.

    • Katie says:

      Hi Katy, if you were going to bake it, I would use an 8×8 pan for 6 servings and maybe cook at 350 for 25-30 minutes. You will want to check and make sure the eggs are cooked at that point. Let us know how it turns out!

  5. Tiffany B says:

    what is the serving size?
    thank you

  6. Jessica says:

    Hi Katie!
    I baked it using your instructions. I did have to add 5 minutes to the cook time but I wanted to make sure the eggs were done inside. I cooked it for a total of 35 minutes. I did not cover it. It was very very delicious. My husband swore there was cheese inside somewhere! Nope! Perfect!

  7. Liz says:

    can this be made the night before and refrigerated until morning?

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