<p>Shredded sweet potatoes, ground sausage, and vibrant kale are enrobed in the warm eggy goodness of this Whole30 compliant Paleo Slow Cooker Breakfast Casserole.</p>
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Ingredients
- 2 tablespoons Coconut Oil
- 1 1/3 cups slice Leek
- 2 teaspoons mince Garlic, Cloves
- 1 cup chop Kale
- 8 individual Egg
- 2/3 cups peel and grate Sweet Potato
- 1 1/2 cups cook Sausage, Breakfast
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1/6 of casserole
- 366 Calories
- 26g Total Fat
- 11g Sat Fat
- 0g Trans Fat
- 334mg Cholesterol
- 855mg Sodium
- 13g Total Carb
- 2g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 20g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
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.
Freeze For Later Cooking Directions
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.
- 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 for 4 to 6 hours.
- Allow to cool completely.
- Cut into equal sizes, and divide between indicated number of freezer bags.
- Label and freeze.
Make From Frozen Serving Day Directions
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
- Reheat in microwave for 1-2 minutes.