Crock Pot Breakfast: Sweet Potato, Sausage and Egg Bake
(optional sub:frozen hash brown potatoes)
breakfast sausage browned
(My favorite clean sausage is the Applegate Brand)
sea salt (or Himalayan salt)
cans of diced tomatoes (I like to add one with green chili peppers)*
diced red pepper
additional veggies: mushrooms, spinach, kale, tomatoes
lean ground turkey can replace breakfast sausage
In a skillet on medium heat brown your meat.
Coat the inside of crock pot with coconut oil.
In a large mixing bowl, whisk eggs.
To the egg mixture, add spices, veggies and shredded cheese (if you are choosing to add cheese).
Shred your sweet potato (or throw it into a food processor until diced). Cut onion and red pepper (and any other veggies) into small pieces.
Place sweet potatoes and sausage on the bottom of the crock pot. Then pour egg/veggie mixture on top.
Cover and heat on high for 3-4 hours
Spoon out leftovers into small tupperware containers for the rest of the week!