Slow-Cooker Breakfast Casserole Recipe

Baseball got cancelled and I made up this yummy egg bake for breakfasts all week!!!  Dairy and gluten free!!!  DO IT UP :)

Serves 6

Ingredients

• 12 eggs
• 1 cup full-fat coconut milk
• 4 sausages casing removed
• 2 cups sweet potatoes shredded
• 1 onion diced
• 2 garlic cloves minced
• 8 button mushrooms sliced
• 1 bell pepper diced
• 1 green onion sliced
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

• Melt cooking fat in a skillet over medium heat.
  Cooking fat
• Cook the onion and garlic for 1 to 2 minutes.
  1 onion,2 garlic cloves
• Add in the sausages and break them apart while cooking for 5 to 6 minutes.
  4 sausages
• Place the shredded potatoes at the bottom of a slow cooker and top with the onion-sausage mixture.
  2 cups sweet potatoes
• Add in the bell pepper and mushrooms.
  1 bell pepper,8 button mushrooms
• In a large bowl, whisk together eggs and coconut milk; season with salt and pepper to taste.
  1 cup full-fat coconut milk,Sea salt and freshly ground black pepper
• Pour in the eggs on top of the sausage mixture.
  12 eggs
• Cover and cook on low for 6 to 8 hours; serve topped with green onions.
  1 green onion