In the Kitchen

Sunday Funday #7: Whole30 Breakfast Casserole

Hey yall! The past few weeks have been crazy, so my time on here has been limited lately. Over the past week I’ve started going to Pure Barre regularly, have been busy at work, have focused some more attention on adding products to my Etsy shop (look me up–ThatsSewSpear!), and Peyton and I have started the Whole30. More to come on the Whole30 later and I’ll make sure to blog about our final results on July 26th (yes, we are already counting down the days until day 30…).

This week’s recipe is a Whole30 compliant one because I was meal prepping for the week ahead and made this one this morning! Peyton and I struggle with making sure we eat breakfast, so I wanted something quick/easy we could just slice and take on the go. The recipe is designed for a slow cooker, but #aintnobodygottimefodat, so I made it in the oven. I continuously checked while it was baking, but I cooked mine for about an hour on 350 degrees.

INGREDIENTS

  • Softened ghee, for greasing the slow cooker (I just learned what ghee was this week!)
  • 1/2 pound bulk breakfast sausage, crumbled
  • 6 ounces bacon, chopped
  • 1/2 cup yellow onion, diced
  • 1 pound white sweet potatoes, peeled and shredded
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 16 large eggs, beaten
  • 1/2 cup almond milk
  • 1/4 cup full-fat coconut milk
  • 1 teaspoon sea salt
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon cracked black pepper
  • Green onions, for garnish

DIRECTIONS

  1. Grease a slow-cooker insert well with palm shortening or softened ghee.
  2. Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
  3. Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
  4. Add the meat and onion mixture and the bell peppers to the slow cooker.
  5. In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
  6. Cover and cook on low for 6 to 8 hours.

Recipe shared from PopSugar

I hope everyone has a great 4th of July!

Until next time, keep on the sunny side.

xoxo- K