Crockpot Breakfast Casserole Paleo
Start your morning off right with this hearty and nutrient-packed Crockpot Breakfast Casserole, perfect for anyone following a paleo lifestyle or simply looking for a wholesome, make-ahead breakfast. This slow-cooked casserole layers tender sweet potatoes, savory paleo-approved sausage, sautéed bell peppers, and fresh spinach, all enveloped in a creamy mixture of eggs and coconut milk infused with garlic and onion powder for rich, comforting flavor. With just 20 minutes of prep time, the crockpot does the rest, creating a perfectly set, warm, and satisfying breakfast that’s ready when you are. Ideal for meal prepping or feeding a crowd, this paleo breakfast casserole is bursting with vibrant veggies and protein to fuel your day.
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Recipe Information
Ingredients
- 12 large eggs
- 1 cup coconut milk
- 1 pound ground sausage (paleo-approved)
- 2 medium sweet potatoes
- 1 medium onion
- 2 medium bell peppers (assorted colors)
- 2 cups spinach
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut oil
Instructions
Peel the sweet potatoes and dice them into small 1/2-inch cubes. Set aside.
Dice the onion and bell peppers into similar small pieces. Set aside.
In a large skillet, heat the coconut oil over medium heat. Add the ground sausage and cook until browned, breaking it into small pieces with a spatula. Remove from heat.
In the same skillet, lightly sauté the diced onion and bell peppers for 3-4 minutes, until slightly softened. Turn off the heat.
Grease the inside of your crockpot with a light layer of coconut oil or cooking spray to prevent sticking.
Layer the diced sweet potatoes on the bottom of the crockpot, spreading them evenly.
Add the cooked sausage on top of the sweet potato layer, followed by the sautéed onion and bell peppers. Then, layer in the spinach evenly.
In a large mixing bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, sea salt, and black pepper until well combined.
Pour the egg mixture evenly over the layers in the crockpot, ensuring it fully covers the vegetables and sausage.
Cover the crockpot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the eggs are fully set.
Once cooked, remove the lid and allow the casserole to cool slightly before serving.
Slice into portions and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
