Recipes / Breakfast

Paleo Slow Cooker Breakfast Casserole

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Paleo Slow Cooker Breakfast Casserole

Lisa
The Cook
6 Servings
7 Ingredients
14 Comments

Shredded sweet potatoes, ground sausage, and vibrant kale are enrobed in the warm eggy goodness of this Whole30 compliant Paleo Slow Cooker Breakfast Casserole.

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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

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Supplies

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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?

  1. 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.

  1. 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.

  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, sausage and sauteed vegetables.
  4. 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

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free-dairy-free, gluten-free, dairy-free, spring, summer, winter, fall, low-carb, real-food, whole30, kosher, diet, low-sodium, slow-cooker, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free-dairy-free, gluten-free, dairy-free, spring, summer, winter, fall, low-carb, real-food, whole30, kosher, diet, low-sodium, slow-cooker, wwsmartpoints

14 Comments

Join the discussion

  1. 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.

    Reply

    1. 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.

      Reply

  2. 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

    Reply

  4. 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.

    Reply

    1. 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!

      Reply

  6. 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!

    Reply