Paleo Slow Cooker Breakfast Casserole

Let's Cook

Ingredients

6 servings
  • 2 tablespoons Coconut Oil
  • 1 ⅓ cups slice Leek
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup chop Kale
  • 8 individual beat Egg
  • ⅔ cups peel and grate Sweet Potato
  • 1 ½ cups Homemade Beef Sausage View Recipe

Freezer Containers

Directions

In a skillet over medium heat, melt coconut oil. Add leeks, garlic and kale and saute. 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

In a skillet over medium heat, melt coconut oil. Add leeks, garlic and kale and saute. In a large bowl, combine eggs, sweet potato, beef sausage and sauteed vegetables. Add to slow cooker, and cook on low for 4 to 6 hours. Allow to cool completely. Cut into equal sizes, and divide between indicated number of freezer bags. Label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

1 serving = 1 square
  • 256 Calories
  • 18g Fat
  • 273mg Sodium
  • 8g Carbs
  • 1g Fiber
  • 14g Protein
  • 7 WW+ Points
  • Zone Blocks: 2 Protein 6 Fat 1 Carbs

About This Recipe

Shredded sweet potatoes, ground sausage and vibrant kale are enrobed in the warm eggy goodness of this Paleo Slow Cooker Breakfast Casserole.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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