recipes / Breakfast / Paleo Slow Cooker Breakfast Casserole

Paleo Slow Cooker Breakfast Casserole

Shredded sweet potatoes, ground sausage and vibrant kale are enrobed in the warm eggy goodness of this Paleo Slow Cooker Breakfast Casserole.
6 Servings Meet The Cook LisaProfile Lisa Print
Paleo Slow Cooker Breakfast Casserole

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 Homemade Beef Sausage

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 square
  • 448 Calories
  • 35g Fat
  • 350mg Cholesterol
  • 649mg Sodium
  • 447mg Potassium
  • 8g Carbs
  • 1g Fiber
  • 2g Sugar
  • 25g Protein
  • Zone Blocks: 3 Protein 7 Fat 1 Carb

Directions

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

Freezing Directions

Why would I want to freeze this?

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

Serving Day Directions

  1. Reheat in microwave for 1-2 minutes.

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