Shredded sweet potatoes, ground sausage, and vibrant kale are enrobed in the warm eggy goodness of this Whole30 compliant Paleo Slow Cooker Breakfast Casserole.
6
Servings
7
Ingredients
14
Comments
Ingredients
- 2 tablespoons Coconut Oil
- 1 ⅓ cups slice Leek
- 2 teaspoons mince Garlic, Cloves
- 1 cup chop Kale
- 8 individual Egg
- ⅔ cups peel and grate Sweet Potato
- 1 ½ cups cook Sausage, Breakfast
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a skillet over medium heat, melt coconut oil.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a skillet over medium heat, melt coconut oil.
- Add leeks, garlic and kale and saute.
- In a large bowl, combine eggs, sweet potato, sausage and sauteed vegetables.
- Add to slow cooker, and cook on low 6 hours.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1/6 of casserole Amount Per Serving
- Calories
- 366
- Total Fat
- 26g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 334mg
- Sodium
- 855mg
- Total Carbohydrates
- 13g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 20g
- WW Freestyle
- 8
14 Comments
Join the discussionI 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.
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.
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
Sky – I use a 6 quart oval as well. However, I would suggest using a smaller if you are experiencing issues.
Could it just be baked in the oven?
You certainly can!
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.
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!
what is the serving size?
thank you
Hi Tiffany, at the very bottom it should always tell you serving size. This one is 6 servings. Enjoy!
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!
Thanks for letting us know! Sounds like it’s a hit in the oven as well. 🙂
can this be made the night before and refrigerated until morning?
Absolutely, it can!